Karnataka x Italy
Bisi bele bath arancini
Mysore's hot lentil rice rolled round, crumbed and fried. Bisi bele bath finally learned to travel.
80 minTime
18 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original618kcal
18 gprotein
7 gfibre
80minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Rinse the rice and toor dal. Pressure cook them with the carrot, green beans, green peas, turmeric and 550 ml water for 4 whistles. Let the pressure release naturally and mash.
- 2Squeeze the soaked tamarind and strain out the juice. Add it to the mash with the bisi bele bath powder, jaggery and salt. Cook on low, stirring, 8 minutes until very thick.
- 3Heat the ghee, crackle the mustard seeds, curry leaves and asafoetida and stir into the mixture. Spread on a plate, cool and chill 30 minutes.
- 4Shape 12 balls around a cube of mozzarella each, sealing well.
- 5Whisk the maida (plain flour) with the remaining 100 ml water to a smooth slurry. Dip each ball in it, then roll in the breadcrumbs.
- 6Heat the oil in a small, deep pan to 175°C. Lower the balls in gently and fry for 3 to 4 minutes, turning, until deep golden.
- 7Serve hot with a bowl of curd and a scatter of khara boondi.
Serve it like this
Pile the arancini in a steel bowl lined with banana leaf, curd on the side, khara boondi scattered over everything.
