Dal Chawal Arancini-SK Khazana These savoury balls are made of a mixture of dal and chawal and stuffed with mozzarella cheese cubes This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 25 Sep 2018 in Recipes Course New Update Advertisment Main Ingredients Split pigeon peas (tuvar dal), Rice Cuisine Fusion Course Snacks and Starters Prep Time 31-40 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Dal Chawal Arancini-SK Khazana 1 cup Split pigeon peas (tuvar dal) cooked 3/4 cup Rice cooked 1 tablespo to deep fry Oil 1/2 teaspoon Cumin seeds 1/2 teaspoon Ginger finely chopped 1 teaspoon Garlic finely chopped 1 Green chilli finely chopped Method Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and sauté till seeds change colour. Add ginger, garlic and green chilli, mix and sauté for a minute. Add asafoetida, curry leaves and turmeric powder and mix well. Add pigeon peas and salt and mix well. Add coriander leaves, mix and cook till the mixture dries. Transfer into a bowl, add rice and mix well. Grease your palms with some oil. Divide the mixture into equal portions, stuff each with a cheese cube and shape into balls. Dip the balls in slurry and coat with breadcrumbs. Repeat the process. Heat sufficient oil in a kadai. Deep-fry arancini till golden brown. Drain on absorbent paper. Deep-fry papad and slit green chillies in the same oil. Drain on absorbent paper. Serve hot arancini topped with papad pieces and fried chillies. #Cumin seeds #Garlic #Ginger #Oil #Rice Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article