How to make Dal Chawal Arancini-SK Khazana -

These savoury balls are made of a mixture of dal and chawal and stuffed with mozzarella cheese cubes

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon peas (tuvar dal), Rice (चावल)

Cuisine : Fusion

Course : Snacks and Starters

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Dal Chawal Arancini-SK Khazana

Dal Chawal Arancini-SK Khazana Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dal Chawal Arancini-SK Khazana Recipe

  • Split pigeon peas (tuvar dal) cooked 1 cup

  • Rice cooked 3/4 cup

  • Oil 1 tablespo to deep fry

  • Cumin seeds 1/2 teaspoon

  • Ginger finely chopped 1/2 teaspoon

  • Garlic finely chopped 1 teaspoon

  • Green chilli finely chopped 1

  • Asafoetida (hing) 1/4 teaspoon

  • Curry leaves shredded 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves finely chopped 1 teaspoon

  • Mozzarella cheese cut into cubes as required

  • Cornflour slurry as required

  • Dried breadcrumbs for coating

  • Papads as required

  • Green chillies slit as required

Method

Step 1

Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and sauté till seeds change colour.

Step 2

Add ginger, garlic and green chilli, mix and sauté for a minute.

Step 3

Add asafoetida, curry leaves and turmeric powder and mix well. Add pigeon peas and salt and mix well.

Step 4

Add coriander leaves, mix and cook till the mixture dries. Transfer into a bowl, add rice and mix well.

Step 5

Grease your palms with some oil. Divide the mixture into equal portions, stuff each with a cheese cube and shape into balls.

Step 6

Dip the balls in slurry and coat with breadcrumbs. Repeat the process.

Step 7

Heat sufficient oil in a kadai. Deep-fry arancini till golden brown. Drain on absorbent paper.

Step 8

Deep-fry papad and slit green chillies in the same oil. Drain on absorbent paper.

Step 9

Serve hot arancini topped with papad pieces and fried chillies.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.