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Lentil-rice Arancini

Lentil-rice Arancini

Cooking Time

Preparation Time : 10

Cook Time : 30

Total Time : 40

Ingredients

Serves 3

  • 1 cup basmati rice

  • 1/2 cup tur dal

  • 4 kerala papadam/any papad

  • 1 tsp pickle of your choice

  • 1/4 tsp termeric powder

  • 1 big pinch asafoetida

  • 1 tsp Salt or to taste

  • 1 cup yoghurt

  • 2 garlic cloves

  • 1/4 cup salted boondi

  • 1 cucumber and carrot

  • 1/2 tsp Chat masala

  • 1/4 cup mint chutney and roasted papad to decore

  • 1 tbsp cornflour

  • 1 tbsp Coriander leaves

  • 1 tbsp ghee/clarified butter

  • 1 cup Oil for frying

Directions

  • 01

    Cook tur dal in pressure cooker with salt, termeric powder and asafoetida, until cooked

  • 02

    Cook rice as usual

  • 03

    Mix rice and cooked lentil with 1 cup water and let it simmer until thick. Adjust the salt. Add chopped coriander leaves.

  • 04

    Add ghee to cooked mixture.

  • 05

    Take a lemon size ball of the mix on your hand and flatten it in between your palms.

  • 06

    Place a small amount of pickle in the center and close it. Form a ball.

  • 07

    Prepare all the balls similarly.

  • 08

    Heat up oil in a kadhai/pan for deep frying. Make cornflour paste using 3 tbsp water.

  • 09

    Crumble papadam with your fingers.

  • 10

    Dip balls n cornflour paste and Roll them in the papad crumbs well to coat it fully.

  • 11

    Deep fry in hot oil until golden brown.

  • 12

    Prepare garlicy yoghurt sauce/raita by mixing beaten yoghurt, minced garlic, chopped/grated cucumber and carrot, salted boondi and chat masala.

  • 13

    In a broad serving dish serve prepared lentil rice balls on a bed of yoghurt sauce.

  • 14

    Decorate it with mint chutney and roasted papad

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