Lentil-rice Arancini

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

Cook rice as usual

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

Add ghee to cooked mixture.

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

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

Prepare all the balls similarly.

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

Crumble papadam with your fingers.

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

Deep fry in hot oil until golden brown.

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

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

Decorate it with mint chutney and roasted papad