30 Jan Bisibelle Arancini
🌶️🧀 That’s a Indian–Italian Fusion dish: Italian arancini stuffed with the bold, spicy flavors of leftover South Indian bisi bele bath. Absolute banger. Here’s a clear, home-cook-friendly recipe.
I have made this VEGAN arancini balls with making leftover bisibelle rice balls but have given recipe for making bisibelle rive mixture using cheese in Instruction notes.
Ingredients
Bisi Bele Rice Base
½ cup rice
¼ cup toor dal
2 cups water
2 tbsp bisi bele rice powder
1 tbsp tamarind pulp
½ tsp turmeric
Salt to taste
1 tbsp ghee or oil
Vegetables (finely chopped)
Carrot
Beans
Peas
Capsicum (optional)
Tempering
1 tsp mustard seeds
1 tsp cumin seeds
1 dried red chili
A pinch of hing (asafoetida)
Curry leaves
Filling
Mozzarella or mild cheddar (small cubes),optional
(Paneer also works great)
Breading
Flour + water (thick slurry)
Breadcrumbs (panko if possible)
For frying
Neutral oil
COOK TIME
25 minutes
CALORIES
220-250 kcal
PROTEIN
6-8 g
FIBER
4-5 g
CARBOHYDRATES
28-32 g
SERVES
5
Instructions
For using leftover Bisibele rice start from step 2 below otherwise follow from step 1 for making bisibele mixture.
1️⃣ Make Thick Bisi Bele Mixture
Pressure cook rice + dal with turmeric until very soft.
Mash lightly.
Cook vegetables separately until tender.
Heat ghee/oil, add tempering ingredients.
Add veggies, bisi bele bath powder, tamarind, salt.
Mix in rice–dal mash.
👉 Important: The mixture should be thick and dry, not runny.
Let it cool completely.
2️⃣ Shape the Arancini
Take a spoonful of bisi bele rice.
Flatten, add a cheese cube in the center.
Seal and roll into a tight ball.
3️⃣ Crumb Coat
Dip ball into flour paste.
Roll in breadcrumbs.
Chill 15–20 minutes for best shape.
4️⃣ Fry
Fry at medium heat in an appam maker or any vessel having cavity until golden and crisp.
Drain on paper towel.
🥥 Serving Ideas
Coconut chutney
Tomato ketchup
Mint yogurt sauce
🔥 Pro Tips
Add roasted peanuts or cashews for crunch
Cheese balances spice—don’t skip it
Air fryer: 180°C / 350°F for ~12–15 min, spray oil
Notes
🍽️ Serving Size
1 arancini ball (~120 g)
Deep-fried
Contains rice, dal, vegetables, bisi bele bath spice, and mozzarella/paneer filling
🧮 Nutritional Values (Approximate)
Nutrient Per 1 Arancini (120 g)
Calories 220–250 kcal
Carbohydrates 28–32 g
Protein 6–8 g
Fat 9–12 g
Saturated Fat 3–4 g
Fiber 4–5 g
Sugar 2–3 g
Sodium 380–450 mg
🔍 Micronutrients (Notable)
Iron – from toor dal & spices
Calcium – from cheese/paneer
Vitamin A – carrots
B vitamins – rice & lentils
Healthy fats – if cooked in ghee (small amount)
⚖️ How Cooking Method Changes It
Air-fried: ~180–200 kcal, fat drops to ~6–7 g
shallow fried in appam pan: similar to air-fried, slightly drier texture
Extra cheese: +30–40 kcal per ball
🥗 If You Want It Healthier
Use brown rice or millet
Add more vegetables
Air-fry instead of deep-fry
Use paneer/tofu instead of mozzarella
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