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Millet Arancini Kebab Recipe with step by step photos. A delicious, eggless, fusion starter or appetiser combining the Italian Arancini balls and the Indian Kebab using millets. These millet kebabs will make a great party starter, pack in kids lunch box and no one will know these are made with millets unless you tell them.
Arancini is an Italian starter made of cooked rice combined with cheese, dipped in egg, coated in bread crumbs and then deep fried. They taste absolutely great when served with ketchup.
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I have been wanting to make a kid friendly millet recipe that my kids will eat without complaining or whining and I hit jackpot when I made these millet arancini kebabs.
They both loved it especially my younger who absolutely refuses to even try anything with millets in them.
Millets are ancient grains, no doubt but we don’t have to relegate them to age old recipes by sticking to traditional idli, dosa and pongal and no reason why they cannot be adapted to suit modern day tastes especially the children.
Millets by nature dry out soon, so to make them stay intact and to prevent them breaking off while cooking, it is important to over cook them to the right consistency.
I used par boiled kodo millet, so used 5 cups water to cook but if you are using raw millet, then 3 to 4 cups will be enough.
Millet Arancini Kebab Recipe with stepwise photos:
1. Pressure cook rinsed kodo millets in 5 cups water for 3 whistles.
2. Heat a pan with 2 tsp oil. Add onions, garlic and sauté till it turns translucent. Add mashed potato and mix to combine.
3. Add black pepper powder, turmeric powder, coriander leaves, salt and mix well. Take the pan off stove.
4. Transfer the potato mixture to the cooked kodo millet.
5. Add 1/4 cup bread crumbs and keep the rest aside as we will be using it later to coat the kebabs.
6. Add grated mozzarella cheese and mix everything together in a big lump.
7. Divide the mixture into 15 equal lemon sized portions. Greasing your palms with oil. Roll each portion into a ball and gently press the ball between your palms to resemble a patty and keep them ready.
8. Dip each kebab in the cornflour solution and then transfer to the bread crumb plate.
9. Coat the kebab fully in bread crumbs, shaking off any excess crumbs.
10. Heat 1/2 cup oil in a skillet and turn the flame to simmer. Place the kebab in the hot oil. Arrange 3 to 4 kebabs at a time depending on the size of the skillet.
11. Let it cook till the bottom becomes firm and golden brown.
12. Gently turn over using a fork or a spatula for the other side to cook to a golden brown. Remove on to a plate lined with kitchen towel to absorb excess oil.
Serve these millet arancini kebab hot with tomato ketchup.
Points to Note:
1. Instead of using 1/4 cup bread crumbs to the millet mixture, you can add an egg.
2. You can make ahead the patties and store them in the fridge or freezer. Take them an hour before cooking to thaw them out, dip in cornflour solution, coat in bread crumbs and cook.
3. Instead of corn flour, you can also use all purpose flour (maida) or an egg beaten with 2 tsp water to dip the kebabs.
4. Instead of shallow frying, you can also deep fry, bake, grill, pan fry or use an air fryer to cook the kebabs.
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Millet Arancini Kebab Recipe details as follows:
Millet Arancini Kebab Recipe
Ingredients:
- Kodo Millet or Varagu Arisi - 1/2 cup
- Water - 5 cups
- Onion - 1
- Potato - 1 (boiled and peeled)
- Garlic - 2
- Mozzarella Cheese - 1/4 cup (grated)
- Black pepper powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Coriander leaves - 3 tbsp
- Corn flour - 3 tbsp
- Bread slices - 4
- Salt - to taste
- Oil - for shallow frying
Instructions:
Preparation:
- Place Kodo millet in a strainer and rinse well.
- Tear bread slices into uneven pieces. Place in a mixie jar and pulse into bread crumbs and keep aside.
- Chop onions finely. Grate garlic and keep aside. Mash the potato well.
To make Millet Arancini Kebab:
- Place rinsed kodo millet in the pressure cooker. Add 5 cups water and cook for 3 whistles. Let the pressure subside by itself.
- Heat a pan with 2 tsp oil. Add onions, garlic and sauté till it turns translucent. Add mashed potato and mix to combine.
- Add black pepper powder, turmeric powder, coriander leaves, salt and mix well.
- Cook for 1 minute over medium flame and take the pan off stove.
- Transfer the potato mixture to the cooked kodo millets. Let the mixture cool off completely.
- Add 1/4 cup bread crumbs and keep the rest aside as we will be using it later to coat the kebabs.
- Add grated mozzarella cheese and mix everything together in a big lump.
- Divide the mixture into 15 equal lemon sized portions.
- Greasing your palms with oil. Roll each portion into a ball and gently press the ball between your palms to resemble a patty and keep them ready.
- In a shallow bowl, mix together corn flour in 1/2 cup water to form a slurry.
- Tip the remaining bread crumbs in a plate and keep aside.
- Heat 1/2 cup oil in a skillet and keep it on a simmer.
- Dip each kebab in the cornflour solution and then transfer to the bread crumb plate.
- Coat the kebab fully in bread crumbs, shaking off any excess crumbs.
- Place the kebab in the hot oil. Arrange 3 to 4 kebabs at a time depending on the size of the skillet.
- Let it cook till the bottom becomes firm and golden brown.
- Gently turn over using a fork or a spatula for the other side to cook to a golden brown.
- Remove on to a plate lined with kitchen towel to absorb excess oil.
- Serve these hot millet arancini kebab with tomato ketchup or mint chutney.
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