Deep Fry Pan Can use the Paniyaram / Abelskiver pan instead of deep frying
Wet Blender
Pots and Pans
Ingredients
1cupsplit green grammoong dal
1/2cupBengal GramChanna dal
1tspSalt
1/2tspBaking sodaEno / cooking soda
1cupOilto fry, can use a paniyaram/ Abelskiver pan to avoid the deep fry
1/2tspgingergrated
1/2TBSPgreen chillieschopped fine
1/4tspTurmeric
1/4tspAsafoetidahing, skip for GF
Topping:
2TBSPradishDaikon, Peeled and grated
3TBSPSweet Tamarind ChutneyImli Chutney
2tspRoasted Jeera / cumin powder
2TBSPCoriander and Chilli Green Chaat Chutney
3tspLemon juice
1TBSPCoriander leaves
Instructions
Wash and soak the lentils for 2 hours. Drain and grind with all ingredients except soda, Oil and the toppings to a coarse paste.
Beat the batter well, add the soda and mix again to a fluffy batter.
Rest for 5 - 10 mins in the fridge, meanwhile heat the oil to fry.
Beat the batter one last time, and with a wet spoon / wet hands, make small roundels and fry in the hot oil on medium flame till they turn golden brown.
Drain on absorbent towels.
To assemble and serve Ram Ladoo:
Plate 4-5 gulgule/pieces per plate.
Top with the chutneys, cumin powder, a dash of lemon and grated radish.
Top with coriander leaves and serve immediately.
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