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Dal Rice Arancini

Nov-16-2018
Mona Santosh
10 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Fusion
  • Frying

Ingredients Serving: 4

  1. For arancini balls-
  2. 1 cup cooked thick tur dal
  3. 1 ans 1/2 cups cooked white/brown rice
  4. 4 garlic cloves
  5. 2 green chillies
  6. 1 tbsp chopped coriander leaves
  7. Pinch of Asafoetida
  8. 1/4 tsp Turmeric
  9. Salt
  10. 2 tbsp chopped mango or lemon pickle
  11. 4 papadam crushed
  12. Oil for frying
  13. For maxican salsa-
  14. 2 tomato fresh/canned
  15. 1 Jalapeno finely chopped
  16. 1/4 red onion chopped
  17. 2 tsp white vinegar
  18. 1/2 tsp chilli flakes
  19. Dash of worcestershire sauce
  20. Salt and sugar to taste
  21. 1 tbsp olive oil
  22. Chopped parsley as required
  23. For cucumber raita-
  24. 1 cup thick yoghurt
  25. 1 big cucumber peeled and grated
  26. 1/2 tsp chat masala
  27. 1/2 tsp dry crushed mint leaves
  28. 2 tbsp salted boondi
  29. Salt if needed
  30. Chopped coriander leaves
  31. To Garnish:
  32. Roasted papad
  33. Mint Chutney

Instructions

  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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