Soak the brown rice flakes in warm water with a pinch of salt for 10 minutes.

Meanwhile grind ginger, garlic and green chilies coarsely. In a mixing bowl , grate the boiled and peeled potatoes. Add grated carrot , finely chopped onion and ginger garlic chilly paste to it.

Squeeze the water from the soaked rice flakes and add it to the mixing bowl .

Add salt, turmeric and finely chopped curry leaves to it. Mix everything well to form a dough without adding any water. Taste the mixture for salt and spice levels and adjust accordingly.

Pinch out small ball size dough and give desired shape with hand or using a cookie cutter. Repeat the same for rest of the dough.

Place the cutlets in the refrigerator for 10-15 minutes prior to shallow frying them. This step is optional but ensures that the cutlets remain firm and do not crumble. (You can keep these cutlets in zip lock bags and freeze them for 2-3 days also and just thaw and shallow fry them when needed ).

Now drizzle some oil on a heated non stick skillet. In a plate take the idli rava. Place the cutlets on it and tap from both sides.

Place these idli rava coated cutlets on the heated skillet and shallow fry on low to medium flame for about 5-7 minutes or until the cutlets turn crispy and golden brown from both the sides.