Macaroni Balls
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Macaroni
Butter
About Macaroni Balls
Table of Contents
These macaroni balls make an exciting snack for the little ones
Read More- Macaroni, boiled 200 gms
- Butter 1 tbsp
- Refined flour (maida) 2 tbsps
- Milk 1 cup
Step 1.To make white sauce, heat butter in a non-stick pan, add refined flour and saute on medium heat for 2-3 minutes taking care that the flour does not get coloured.
Step 2.Add milk slowly, stirring continuously to avoid lumps, and cook till the sauce thickens. Switch off heat.
Read MoreIngredients
- Macaroni, boiled 200 gms
- Butter 1 tbsp
- Refined flour (maida) 2 tbsps
- Milk 1 cup
- Corn kernels 30 gms
- Medium red capsicum, chopped ½
- Medium green capsicum, chopped ½
- Salt to taste
- Black pepper powder to taste
- Oil for deep-frying
- Breadcrumbs 1 cup
- Tomato ketchup 1 cup
How to Make Macaroni Balls (Stepwise Photos)
Method
- To make white sauce, heat butter in a non-stick pan, add refined flour and saute on medium heat for 2-3 minutes taking care that the flour does not get coloured.
- Add milk slowly, stirring continuously to avoid lumps, and cook till the sauce thickens. Switch off heat.
- Add macaroni, corn, both the capsicums, salt and pepper and mix gently.
- Heat sufficient oil in a deep pan. Spread breadcrumbs on a plate.
- Divide the mixture into small balls, coat them with breadcrumbs, gently slide them into hot oil and deep-fry till golden. Drain on absorbent paper.
- Arrange them on a serving platter and serve with tomato ketchup.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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