RAM LADDU

RAM LADDU

INGREDIENTS

• Moong dal (with chilka)- 200 grams-4/5 of a cup
• Salt- 1 teaspoon
• Red chilli powder-1/2 teaspoon
• Green chilli chopped-1
• Oil for deep frying
• Radish grated-1
• Pudina (mint) chutney as required for serving
• Pudina (mint) chutney recipe

My 1 cup measures 250 grams. If you are using a smaller cup, then you can take 1.5 to 2 cups of dal.

METHOD

• Soak moong dal in water for around 2-3 hours.

• After 2-3 hours, rub dal between you hands in order to separate chilka from the dal.
• Drain out the water from dal & you will notice that chilka also gets separated.

• Let some chilka remain in the dal as it makes crispy ram laddu.
• Next, add dal to a grinder & grind to a fine paste.

• After grinding the mixture, keep the batter aside for 2-3 hours.
• After 2-3 hours, beat it really well.
• Add 1 teaspoon salt, 1/2 teaspoon red chilli powder & chopped green chillies to the batter & mix well.

• Next, heat oil in a pan for deep frying.
• Drop 1-2 teaspoons of the batter in the hot oil for each laddu.
• Deep fry on low flame initially & then turn it to high flame.
• Deep fry till the turn golden in color.

• Take them out on a paper towel or a tissue paper.

• Sprinkle some grated raddish on 4-5 laddus & add some pudina chutney on the radish.
• Add curd to the pudina (mint) chutney & then use for this recipe.
• For the pudina (mint) chutney recipe click here.
• Ram laddu is ready to serve. Serve them hot.