Karnataka x Sicily
Chitranna arancini
Lemon rice from the tiffin box, rolled up, crumbed and given a molten cheese heart.
60 minTime
17 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original558kcalsame
17 gproteinsame
4 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Heat 2 tbsp oil in a pan on medium heat. Add mustard seeds, then chana dal, urad dal and peanuts for 2 minutes until golden. Add curry leaves, chilli, ginger, asafoetida and turmeric for 30 seconds. Pour over the rice with lemon juice, salt and coriander and mix.
- 2Mix in the parmesan and 1 beaten egg, squeezing with your hands until the rice turns sticky.
- 3With wet hands, shape 18 balls, each around a cube of mozzarella. Chill 20 minutes.
- 4Blend the coconut, roasted chana, a pinch of salt, 1/2 green chilli and 1/3 cup water into a chutney. Roll each ball in maida, then the second beaten egg, then breadcrumbs.
- 5Heat the frying oil in a kadai on medium heat to about 175°C. Fry in batches for 4 minutes until deep golden. Drain on a rack.
Serve it like this
Split one arancino open to show the molten centre and stand the rest around it on a plate. Add a swoosh of coconut chutney and a few fried curry leaves.
