Dal Rice Arancini | How to make Dal Rice Arancini

By Mona Santosh  |  16th Nov 2018  |  
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  • Photo of Dal Rice Arancini by Mona Santosh at BetterButter
Dal Rice Aranciniby Mona Santosh
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About Dal Rice Arancini Recipe

My recipe is influenced by watching famous Chef Gary Mahigan's series of fusion recipes that he created in India. Arancini is an Italian, stuffed rice and meat balls which are coated with bread crumbs and then deep fried usually filled with cheese. Here is an indian twist- dal rice arancini, have a filling of indian pickle, coated with crumbled papad. Fried until crispy, served 2 ways-on a maxican salsa and over a cucumber-spiced yoghurt with the crunch of salted boondi and topped it up with some green chutney.

Dal Rice Arancini

Ingredients to make Dal Rice Arancini

  • For arancini balls-
  • 1 cup cooked thick tur dal
  • 1 ans 1/2 cups cooked white/brown rice
  • 4 garlic cloves
  • 2 green chillies
  • 1 tbsp chopped coriander leaves
  • Pinch of asafoetida
  • 1/4 tsp turmeric
  • salt
  • 2 tbsp chopped mango or lemon pickle
  • 4 papadam crushed
  • oil for frying
  • For maxican salsa-
  • 2 tomato fresh/canned
  • 1 Jalapeno finely chopped
  • 1/4 red onion chopped
  • 2 tsp white vinegar
  • 1/2 tsp chilli flakes
  • Dash of worcestershire sauce
  • salt and sugar to taste
  • 1 tbsp olive oil
  • Chopped parsley as required
  • For cucumber raita-
  • 1 cup thick yoghurt
  • 1 big cucumber peeled and grated
  • 1/2 tsp chat masala
  • 1/2 tsp dry crushed mint leaves
  • 2 tbsp salted boondi
  • salt if needed
  • Chopped coriander leaves
  • To Garnish:
  • Roasted papad
  • mint Chutney

How to make Dal Rice Arancini

  1. In a pan heat up ghee add cumin and asafoetida, add chopped garlic and green chillies
  2. After 30 seconds add cooked tur dal and turmeric powder when dal gets thicken add cooked rice and salt
  3. When it gets thick enough to make balls, switch off the flame.
  4. When its good to handle, take small quantity to make a ball, flaten it on your palm, keep some pickle in the center cover and make ball
  5. Similarly prepare all the balls.
  6. Refrigerate it for atleast 10 minutes to get firm
  7. Make a paste of maida and cornflour not too thick or too runny
  8. Crush papadam with your fingers and spread in a plate
  9. Dip prepared balls in maida cornflour slurry and then roll it in papad crumbs, covering the entire ball evenly
  10. Deep fry in a medium hot oil until golden brown and crisp
  11. Blend all the ingredients of salsa in a food processor jar and make the salsa
  12. Mix cucumber raita ingredients and chill it
  13. Serve arancini over the prepared maxican salsa
  14. Or serve it on cucumber raita
  15. You can garnish it with green chutney and roasted papad or use a pickled mayonnaise n serve immediately.

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