Italian twist to an Indian staple diet. Home made dal chawal mixed, stuffed with mozzarella cheese cube and shaped into balls, coated with bread crumbs and deep fried.
DAL CHAWAL ARANCINI
Ingredients
1 cup cooked split pigeon peas (toovar dal)
¾ cup cooked rice
1 tablespoon oil + for greasing
½ teaspoon cumin seeds (jeera)
½ teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 green chilli, finely chopped
¼ teaspoon asafoetida (hing)
1 teaspoon shredded curry leaves
¼ teaspoon turmeric powder
Salt to taste
1 teaspoon finely chopped fresh coriander leaves
Mozzarella cheese cubes as required
Cornflour slurry as required
Dried breadcrumbs for coating
Papad as required
Green chillies, slit as required
Method
1. Heat oil in a non-stick pan. Add cumin seeds and sauté till seeds change colour.
2. Add ginger, garlic and chopped green chilli, mix and sauté for a minute.
3. Add asafoetida, curry leaves and turmeric powder and mix well. Add pigeon peas and salt and mix well.
4. Add coriander leaves, mix and cook till the mixture dries. Transfer in a bowl, add rice and mix well.
5. Grease your palms with some oil. Divide the mixture into equal portions, stuff each with a cheese cube and shape into balls.
6. Dip the balls in slurry and coat with breadcrumbs. Repeat the process.
7. Heat sufficient oil in a kadai. Deep-fry arancini till golden brown. Drain on absorbent paper.
8. Deep-fry papad and slit green chillies in the same oil. Drain on absorbent paper.
9. Serve hot arancini with papad pieces and fried chillies.
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