BY CHEF SUKUMAR,
CHEF, MARASA SAROVAR PRIMIERE BODHGAYA
| NAME OF THE DISH: | Curd rice Arancini | ||
| PORTION SIZE: | |||
| COLOR: | Golden | ||
| SL NO. | INGREDIENTS | Quantity | UOM |
| 1 | Rice | 0.065 | KG |
| 2 | yoghurt | 0,.025 | KG |
| 3 | Green chilli | 0.01 | KG |
| 4 | Corn stratch | 0.02 | KG |
| 5 | breadcrumb | 0.05 | KG |
| 6 | mango pickle | 0.035 | no |
| 7 | salt | 0.002 | KG |
| 8 | pepper | 0.002 | kg |
| 9 | Refined oil | 0.05 | lt |
| 10 | Coriander leaves | 0.015 | kg |
METHOD:
Wash the rice and cook it with 2 cups of water. Mash the rice slightly so that the grains stick to each other and form a mass. Let it cool to room temperature. Add the yoghurt, green chillies, coriander leaves and salt. The mixture should be very thick and not watery. Mix well and refrigerate for about 30 minutes.
Now take a small portion of the rice and shape into a line-sized ball. Make a small hole in the center and place a bit of the pickle. Cover it with the rice and shape it into a ball again. Repeat with the remaining rice.
In a bowl, mix the cornstarch with a quarter cup of water to make a slurry. Spread the bread crumbs on a plate. Take the prepared rice ball, coat it with bread crumbs and then dip it lightly in the cornstarch slurry and coat it with breadcrumbs again. Repeat this for the rest of the balls. Deep fry the balls in oil till they are crisp and slightly golden on the outside. Serve warm.
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