Italian twist to an Indian staple diet. Home made dal chawal mixed, stuffed with mozzarella cheese cube and shaped into balls, coated with bread crumbs and deep fried.DAL CHAWAL ARANCINIIngredients1 cup cooked split pigeon peas (toovar dal)¾ cup cooked rice1 tablespoon oil + for greasing ½ teaspoon cumin seeds (jeera)½ teaspoon finely chopped ginger1 teaspoon finely chopped garlic1 green chilli, finely chopped¼ teaspoon asafoetida (hing)1 teaspoon shredded curry leaves¼ teaspoon turmeric powderSalt to taste 1 teaspoon finely chopped fresh coriander leavesMozzarella cheese cubes as requiredCornflour slurry as requiredDried breadcrumbs for coatingPapad as requiredGreen chillies, slit as required Method1. Heat oil in a non-stick pan. Add cumin seeds and sauté till seeds change colour.2. Add ginger, garlic and chopped 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 in 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 with papad pieces and fried chillies. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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