Khichdi Arancini

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Khichdi is a wholesome and nutritious dish made with a combination of various grains and lentils. This recipe takes a unique twist by incorporating oats, jowar, barley, moong dal, and short-grain rice, creating a flavorful and healthy blend. The addition of aromatic spices like heeng, jeera, ginger, and green chilies further enhances the taste of this comforting dish.

 

Portions serving: 6-7 pax

Preparation time: 10 mins

Cooking time: 35 mins

Calories: 159 cal per portion 

 

Ingredients:

20 grams Moong dal

20 grams Oats

20 grams Jowar

60 grams Short grain rice

20 grams Barley

20 grams Ghee

2 grams Heeng (asafoetida)

3 grams Jeera (cumin seeds)

4 grams Turmeric powder

2 grams Ginger, chopped

2 grams Green chilies, finely chopped

Salt, to taste

 

Method:

Wash and Soak: Begin by washing all the grains - moong dal, oats, jowar, short grain rice, and barley - thoroughly under running water. Then, soak them together in water for about 30 minutes. Soaking helps in better cooking and improves the overall texture of the khichdi.

 

Boil and Mash: After soaking, drain the water from the grains. In a pressure cooker or a deep saucepan, add the soaked grains along with turmeric powder and salt. Pour in enough water to cook the grains. Pressure cook or cook on medium heat until all the grains become soft and well-cooked. Once done, mash the cooked grains together to achieve a smooth and creamy consistency.

 

Tempering: In a thick-bottomed pan, heat ghee. Add heeng (asafoetida), jeera (cumin seeds), chopped ginger, and green chilies. Allow the spices to sizzle and release their aroma. The ginger and green chilies add a burst of flavours to the khichdi.

 

Cook Khichdi: Add the mashed khichdi to the tempering. Mix well, ensuring the spices coat the khichdi evenly. Cook the mixture further for a few minutes to allow the flavours to blend.

 

Cool and Store: Once the khichdi is cooked and seasoned to perfection, let it cool down completely. After cooling, store it in the refrigerator. The khichdi will firm up as it cools, making it easier to shape into balls later.

 

Coating:

The khichdi balls are coated with a mixture of corn flour and refined flour slurry, giving them a crispy and golden exterior when deep-fried.

 

Ingredients:

20 grams Corn flour

20 grams Refined flour

Water, as required

 

Method:

In a mixing bowl, combine corn flour and refined flour.

Gradually add water to the flour mixture, stirring continuously until a smooth slurry is formed. The slurry should have a pouring consistency.

 

Crumbling:

For added texture and flavour, urad dal papads are roasted and crumbled to coat the khichdi balls before frying.

 

Ingredients:

5 Urad dal papads, roasted and crumbled

 

Method:

 

Roast the urad dal papads on a heated pan until they turn crispy and golden. Allow them to cool down.

Once cooled, crumble the papads into small pieces. The crumbled papads will add a crunchy element to the khichdi balls.

 

Frying:

The coated khichdi balls are deep-fried to a golden crisp, giving them an irresistible crunch on the outside while retaining the softness inside.

 

Ingredients:

Oil, for frying (as required)

 

Method:

Heat oil in a deep frying pan or kadai over medium heat.

Take the cooled khichdi mixture and shape it into meatballs using your hands. The khichdi should be firm enough to hold its shape.

Dip each khichdi ball into the prepared corn flour and refined flour slurry, ensuring it is coated evenly.

Roll the coated khichdi balls in the crumbled urad dal papad, pressing gently so that the papad crumbs adhere to the surface.

Carefully drop the coated khichdi balls into the hot oil. Fry them until they turn golden brown and crispy on the outside. Remove with a slotted spoon and drain excess oil on a paper towel.

 

Dipping Sauce:

The khichdi balls are served hot with a zesty and tangy dipping sauce made of mayonnaise, sriracha chilli sauce, and tomato ketchup.

 

Ingredients:

60 ml Mayonnaise

30 ml Sriracha chilli sauce

30 ml Tomato ketchup

 

Method:

In a small bowl, mix together mayonnaise, sriracha chilli sauce, and tomato ketchup. Adjust the proportions according to your preference for spiciness and tanginess.

 

Serving:

To serve the delectable khichdi balls, arrange them on a serving plate with a small bowl of the dipping sauce. These crispy yet soft balls, with the goodness of various grains and lentils, will be a delightful addition to any meal.

 

Enjoy the innovative and delicious khichdi arancini  as a nutritious snack or a wholesome accompaniment to your main course. The fusion of flavours and textures in this recipe makes it a delightful treat for both kids and adults, combining the goodness of traditional khichdi with an exciting twist. Perfect for parties, gatherings, or even as a tasty snack for those moments of indulgence.