Veg Arancini From Dal Khichdi
This is an easy and delicious party appetizer. This is made from leftover khichdi (rice & lentils are cooked together)
Servings: 15 Balls
Equipment
- 1 Spatula
Ingredients
For Making Rice Balls
- 2 cup dal khichdi (leftover)
- 1 small onion finely chopped
- 2 garlic cloves finely minced
- 1 green chilli or red chilli flakes
- 1 tbsp coriander leaves finely chopped
- 1 tsp paprika powder or any chilli powder
- 2 - 3 tbsp bread crumbs
- ¾ cup mozzarella cheese grated
- 1 pinch salt (optional as cheese and khichdi both has salt)
- 1 tsp Italian mixed herb (Oregano)
For coating & frying
- ¼ cup breadcrumbs
- ½ tsp oregano
- ½ tsp paprika powder
- 2 tbsp refined flour
- 1 tbsp cornstarch for slurry
- 3 - 4 tbsp water
- 1 cup vegetable oil for deep frying
Instructions
- Mash the leftover khichdi completely.
- Add all ingredients mentioned under making balls to the mashed khichdi.
- Knead to mix all ingredients properly. Make it like a soft dough.
- Greese your palms and take out small portions of lemon and roll it to smooth ball.
- Make all balls and keep aside in the refrigerator to set.
- Cover the box with a cling wrap or a cover when storing in refrigerator.
- You can prepare the mixture well ahead and refrigerate overnight.
- Prepare a mixture of breadcrumbs, paparika and oregano for final coating of arancini balls.
- Prepare a slurry of refined flour, corn starch mixed together with water. It should be of flowing consistency.
- Take a ball and drop it in the mixture of flour and amke sure its wet with the thin paste or sluury.
- Take out and roll on the bread crumbs mixture. Repeat this for all balls and keep aside.
- Heat oil in a pan and deep fry them till they are golden brown in color. Take out from oil and keep on paper napkin.
- Serve these yummy crispy and cheesy bites with any of your favorite dip or sauce.