ram laddoo with chutney

December 29, 2012

1/2 cup dhuli moong dal/ yellow lentils

1/2 cup chana dal/ bengal gram

salt to taste

oil for deep frying


grated radish


Wash and soak both the lentils separately for 3-4 hours. Decant the water completely and grind the lentils to a coarse paste.

Mix the lentils and then beat them till the mixture attains a white color and becomes light and fluffy. I used my beater to beat and it took almost 3-4 minutes to become light.

The mixture should have a dropping consistency like that of a cake. Heat oil and using a spoon put the laddoos in the oil. The oil should be hot enough (use medium flame) so that when the laddoos are put they immediately rise to the surface. Deep fry from either side till golden in color, in batches of 7-8 laddoos per batch and remove on a kitchen towel.


chutney ingredients

1/4 cup mint leaves

a cup of coriander leaves

3-4 tbsp onion

2 cloves garlic

5-6 green chilies

a tsp lemon juice

1 Indian gooseberry/ amla chopped

1/4 tsp rock salt

salt to taste

1/8 cup water

Grind together all the ingredients using water.


Serve hot with green chutney and grated radish.


from foodelicious


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