Rava Cheese Pops

Methods

• Heat oil in a deep non-stick pan, add mustard seeds, fenugreek seeds and split black grams and saute till the seeds splutter.
• Add green chillies, curry leaves and semolina and saute for 2-3 minutes. Add salt and 2 cups water, mix well, cover and cook till semolina is cooked and all the moisture absorbed.
• Put the popcorn in a grinder jar and grind and transfer onto a plate.
• Transfer the semolina mixture into a mixing bowl and let it cool.
• Divide this mixture into equal portions and shape them into balls. Make a dent in the centre of each ball and keep a cheese cube in it, gather the edges together and seal.
• Heat sufficient oil in a deep pan. Take milk in a bowl.
• Dip the stuffed balls in milk and roll in popcorn. Slide them into hot oil and deep-fry till crisp and golden. Drain on absorbent paper.
• Brush some green chutney on a serving plate, leaving a rectangular space in the middle to resemble the pitch in a cricket field.
• Insert 3 toothpicks on each of two balls and place them at the two ends of the pitch to resemble the stumps. Place the other balls all around and serve.