Name: Dal Rice Arancini recipe by Mona S at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

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

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