Dal Chawal Arancini-SK Khazana

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

1. Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and sauté till seeds change colour.
2. Add ginger, garlic and green chilli, mix and sauté for a minute.
3. Add asafoetida, curry leaves and turmeric powder and mix well. Add pigeon peas and salt and mix well.
4. Add coriander leaves, mix and cook till the mixture dries. Transfer into a bowl, add rice and mix well.
5. Grease your palms with some oil. Divide the mixture into equal portions, stuff each with a cheese cube and shape into balls.
6. Dip the balls in slurry and coat with breadcrumbs. Repeat the process.
7. Heat sufficient oil in a kadai. Deep-fry arancini till golden brown. Drain on absorbent paper.
8. Deep-fry papad and slit green chillies in the same oil. Drain on absorbent paper.
9. Serve hot arancini topped with papad pieces and fried chillies.