Raam Ladoo


For Ladoo

  • Oil to fry 
  • 2 cups soaked bengal gram
  • 2 cups soaked yellow lentil 
  • ½  tsp red chilli powder
  • 1 tbsp finely chopped coriander 
  • ¼ tbsp black salt
  • 1 tbsp finely chopped green chilli
  • 1 tbsp grated ginger
  • Water as required 

For seasoning

  • 2 cup grated radish
  • ¼ tbsp black salt
  • 1 tbsp finely chopped coriander 
  • 1 lemon juice
For garnish
  • Grated radish mixture
  • Chopped coriander 
  • Black salt
  • Red chilli powder
  • Green chutney


Method


  • For laddu, put the 3 – 4 hours soaked dals in a grinder to make a course paste, take the mixture in a bowl and whisk it. 
  • Now add red chilli powder, finely chopped coriander, black salt to taste, chopped green chilli, and grated ginger to the dal mixture and mix them well.
  • Heat the oil in a pan.
  • Now give shape to the batter with the help of two spoons and gently put it in the oil. When turn light golden brown take the ram ladoo out from the frying pan on plate.
  • Take the grated radish in a bowl, add black salt, chopped coriander, and lemon juice to it.
  • Place the radish mixture on base of the plate, now place the ladoos on it, and put some grated radish mixture, chopped coriander, also sprinkle black salt, and red chilli powder on top of it. Serve it with green chutney. 
  • Your Ram Ladoo’s are ready to serve



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