Mulapicha Payaru Cheera Cutlet | Sprouted Green Gram Cutlet (Step by Step Pics)

Green gram sprouts are packed with protein as we all know and I definitely find in ways to sneak them wherever possible. The usual affair is to add in salads and stir fries. But when it turns monotonous, there is a wave of rejection in my family. And that's how I ended up trying these cutlets for a change and to my surprise none could imagine the magical sprouts in them. And they thought it to be some vegetable cutlets and enjoyed with ketchup. These are very healthy cutlets and I have shallow fried them in very less oil by turning and shifting all sides to get an even brown tone. If you like to add potatoes to give an added taste then omit the bread crumbs and add boiled mashed potatoes. I have already posted a salad recipe with green moong sprouts, the recipe is here (take a peek if interested). This is a perfect appetizer or after school snack for kids, am sure they will enjoy !!

Preparation time~ 25 minutes
Cooking time~15 minutes
Author ~ Julie
Serves ~10 cutlets
Ingredients
whole green gram(cherupayaru) 1/2 cup or sprouted green gram 2 cups
*cheera / red spinach or chinese spinach 1/2 cup chopped
chilli powder 1/2 tsp
turmeric powder 1/4 tsp
kayam podi / asafoetida 1/4 tsp(optional)
*bread 4 slices
salt to taste

to coat
egg 1
bread crumbs

oil to fry

Method

• Wash the green gram or cherupayaru under running water. Soak in the water for 7-8 hours. Then tie the green gram in a cheese cloth. Leave it in casserole overnight to 24 hours to make sprouts. Once 1/2 cup green gram is sprouted, it becomes 2 cups. OR Just use sprouts if you already have made or bought and proceed further.
• Boil the sprouts for two minutes in boiling water by adding little salt. Drain off water and keep aside.
• Grind the sprouts in a blender without adding any water. Coarsely will do fine, pulse just once or twice.

• Wash and chop the cheera( greens) fine and add to the ground sprouts. Mix well. There will be moisture from the sprouts, in order to reduce that trim three or four bread slices and make fresh bread crumbs in a mixer. Add this crumbs little by little to the sprouts mix till you get a cutlet consistency.
• Add chilli powder, asafoetida(kayam podi), turmeric powder,salt. Mix well.
• Shape the cutlets and dip it in egg wash. Then, coat the bread crumbs and keep aside.

• Heat a wok/kadai if deep frying; I used a frying pan to shallow fry. Add oil(I used coconut oil) and shallow fry the cutlets till evenly browned on all sides.
• Drain on a plate lined with paper towel. Serve warm with ketchup.

NOTES
* You can use any greens like beet leaves or spinach instead of red spinach(chuvappu cheera)

* Add a cooked mashed potato if you wish to omit the fresh bread crumbs.
* Use 2 tbsp maida(all purpose flour) mixed with 2 tbsp water to coat the cutlets in place of egg.

You may also be interested to try these cutlets
* Baked Broccoli Cutlets
* Soya Cutlets
* Baked Vegetable Cutlets
* Baked Chicken Cutlets
* Fish Cutlets
* Ethakka Cutlets
* Baked Chicken Nuggets