Aranchini stuffed with Split Pigeon pea


This dish is inspired from an all-time favourite of mine, aranchini (crispy fried rice balls) infused with the concept of the humble dal-chawal. Nothing is more sumptuous than the humble lentil and rice combination enriched with a dollop of ghee. A sattvic refreshing meal, which sends one into a trance, dal (tempered and enriched lentils) with chawal (plain and simple rice) is an Indian homely wholesome meal.

Aranchini normally uses leftover risotto from a previous meal, stuffed with cheese, coated with a crumbing set and deep-fried, however here the recipe uses the same rice cooked with water and is coated with corn-flakes, thus creating an eggless crispy texture. A suitable choice for vegetarians as well!


Tadkewali dal (Split Pigeon Pea Filling)


  • 100 ml toor dal
  • 1 green chilli
  • ½ tsp turmeric
  • 1 tsp salt
  • Water as required
  • 15 gm tomato (cubed)
  • 3 gm coriander (chopped)
  • 20 ml ghee



  1. Rinse lentils till the water is clear. Cover the lentil in water in a pot. Add turmeric and cook till lentils are semi-cooked. Add chopped tomatoes and continue cooking.
  2. Add green chillies and cook till lentil is soft and most of the moisture has dried off.
  3. Take half of the ghee in a pan and heat up. Add the mustard and heat till it crackles. Take off the heat and pour on to the cooked lentils. Add the remaining ghee and finish cooking. Sprinkle with chopped coriander and use as required.



  • 150 gm Arborio rice
  • 10 gm butter
  • 450 ml hot water
  • Salt as required
  • White Pepper as required
  • 50 gm corn flakes (crushed)
  • Oil for deep-frying


  1. Sauté the rice in melted butter for a minute and add a ladle of stock.
  2. Add stock each time the water dries up. Continue this adding water, little at a time till the rice is almost cooked.
  3. Spread out on a tray and cool down.
  4. Crush the corn flakes and spread out on a tray.
  5. Make 75 gm balls and create a hole in the center and spoon in a teaspoon of the dal.
  6. Roll the balls neatly. Coat in the cornflakes and keep aside.
  7. Heat oil in a saucepan and deep fry the aranchini balls on a moderate heat till golden brown on the exterior.
  8. Serve hot with a drizzle of mint and tamarind chutney.

Tamarind chutney


Tamarind: 25 gm

Jaggery: 20 gm

Cumin (roast): 3 gm

Water: 100 ml.


  1. Boil all the ingredients together till most of the water evaporate and the mixture is thick.
  2. Strain through a muslin cloth to get a smooth flowing textured
  3. Use as required.

Mint chutney.


Fresh mint leaves: 20 gm

Coriander leaves: 10 gm

Ginger: 5 gm

Green chillies: 5 gm

Salt: as required

Lemon juice: 5 ml

Yoghurt: 50 ml

Salt: as required.


  1. Blend all of the ingredients together to get the mint chutney.




Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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