Masala Rice Balls are yummy, mouth-watering snack influenced from the Arancini di Riso recipe. This is an Indianised version of the dish made with fresh or leftover cooked rice; stuffed with some spicy filling made with a mix of potatoes, processed cheese, green peas and spices combined together; coated with flour and breadcrumbs and deep fried until golden brown.
Origin of Arancini
Arancini di Riso is a wonderful recipe from Sicily, Italy, traditionally deep fried rice balls coated with breadcrumbs, made with rice, cheese and saffron. History states that, Arancini or Arancine had originated in Sicily, Italy in the 10th century. There are a number of local variations that differ in the stuffing’s and shape.
The name ‘Arancini’ is said to have derived from the shape and colour of the food which resembles a small orange as the Italian word for orange is Arancia which means little orange. In most Sicilian cafes, the popular types of Arancino sold are arancini con ragu, which typically is stuffed with meat in a tomato sauce, rice and mozzarella while other variations are arancini con burro (using béchamel sauce), arancini con funghi (mushrooms), pistachios (pistacchi), peas (piselli) and arancini con melanzane (using eggplants).
Suppli is a very similar dish to Arancini that is prepared in Roman cuisine but generally filled with cheese only. Arancini are considered classic dish of Messina city where the rice balls are found in conic shape. These dishes have widely migrated across Italy to develop various local variations that differ in filling and shape (round, conical or patty). These are considered to be most wanted street foods.
Indianised version of Masala Rice balls
Masala rice balls has a very similar stuffing that we make in the samosas but instead of having a crispy flaky outer casing we coat these rice balls with mildly spiced cooked rice coated with breadcrumbs and then fried. This version of Masala rice balls has all the awesome and yummy stuffing mix of potatoes, onions, green peas, processed cheese spiced with green chillies, red chilli pd, garam masala; added in some fresh herbs like coriander leaves; flavoured with ginger garlic paste, cumin seeds combined together and stuffed into the mildly spiced rice ball, fried until golden in colour.
This is an excellent and brilliant snack that can be eaten on its own or with some luscious sauce. Various rice recipes Rice is staple food for most south Indians. It is a very versatile food and can be made into a variety of dishes in different forms. Rice is used for preparing an array of scrumptious savoury dishes to some very mouth-watering, exotic sweet desserts. It blends well with any type of flavours and creates an explicit taste in the dish.
Some of the reminiscent recipes from rice are the authentic Biryanis, pulaos, Idiyappam, Adai, Murukulu Janthikalu, Sarva Pindi (Spicy rice flour pancakes), Chekkalu (rice crackers) and a selection of classic fried rice recipes. You could also use different variations of your choice to suit your palate. Keema can also be stuffed into the rice balls which makes it a scrumptious snack for the non-vegetarians.
The recipe is quite easy and fast to prepare. These rice croquettes could also be served as snacks at parties or as light dinner meal tossed with some tangy salad. This makes a great variation of using the leftover rice, vegetables, meats etc – quick, easy and delicious to eat.
How to make Masala Rice Balls – Arancini di Riso:
Cooked rice - 3 cups
Bread crumbs - 2 cups
Coriander, finely chopped - 1 tbsp
Cumin seeds - 1 tsp
Eggs - 1 no
Ginger garlic paste - 1 tsp
Green chillies, finely chopped - 3 tsp
All-purpose flour (maida) - 2 cups
Oil - 250 ml
Onion, finely chopped - 1 no
Processed cheese, cut into cubes - 1 cup
Green peas - 1 cup
Red chilli pd - 2 tsp
Heat oil in pan and when it becomes hot, add cumin seeds. And when start browning, add onions, green chillies and sauté well. Add green peas, potatoes, red chilli powder, coriander powder and processed cheese. Mix well. Take a bowl and add cooked or left-over rice, grated cheese, pinch of saffron, egg yolk, coriander and mix well.Divide the rice mixture into equal roundels and keep aside. Fill the stuffing into the rice mixture and seal it thoroughly on all sides. Repeat the same till all are done. Place 3 bowls on the table, one with flour, second with egg white and finally with fresh bread crumbs.
Take a kadai and heat oil for deep frying. Meanwhile, take a rice balls and roll over the flour first and then into the egg white and finally coat with bread crumbs. Gently drop this into the hot oil and deep fry in moderately hot oil until golden in colour. Serve with a spicy tomato sauce.Masala Rice balls are a very simplified yet delectable snack recipe. Do watch the video and enjoy cooking. Once you have tried then, you’ll surely create your own ideas in making different variations to this dish.
For detailed recipe click at:https://www.vahrehvah.com/masala-rice-balls