Ram Ladoo

• Produce

  • 10 tbsp Coriander, leaves
  • 1 tsp Garlic
  • 1 inch Ginger
  • 1 tsp Ginger
  • 3 Green chile
  • 1/2 cup Mint, leaves
  • 1/2 cup Radish

• Baking & Spices

  • 2 Salt

• Frozen

  • 1/4 cup Channa dal / kadala paruppu / split bengal gram

• Other

  • 1 tbsp Amchur powder / dry mango powder
  • Chaat masala (or Kala Namak
  • ¾ cup split yellow moong dal / siru paruppu

Found on jopreetskitchen.com

Description

Ingredients

• ¾ cup split yellow moong dal / siru paruppu
• ¼ cup channa dal / kadala paruppu / split bengal gram
• 2 green chilies
• 1 inch ginger
• 2 tbsp chopped coriander leaves
• Salt to taste
• ½ cup grated radish
• Chaat masala (or) Kala Namak
• ½ cup mint leaves
• 1 tsp chopped garlic
• 1 tsp grated ginger
• ½ cup coriander leaves
• 1 tbsp amchur powder / dry mango powder
• Salt to taste
• 1 green chili

Directions

• Soak moong dal and channa dal separately in enough water for 2-3 hours. Grind channa dal, chili and ginger in a mixie to smooth paste without adding water. Similarly, grind split moong dal in a mixie to smooth paste. Combine both the paste along with salt and chopped coriander leaves. Keep it aside.
• To Prepare Chutney, grind all the ingredients mentioned under “For Chutney” to smooth paste adding little water. Transfer to a bowl. To Prepare Ram Ladoo, heat paniyaram pan on low-medium flame. Pour 1 tsp oil into each cavities of the pan. Now, put 1 tbsp of batter into each cavity till it is half filled.
• Close the pan with a lid and cook on low-medium flame. After 2 or 3 mins, open the lid and turn over each ladoo to allow it to cook. Once each ladoo is cooked, remove from the pan and pour another batch of batter. At the time of serving, assemble ram ladoo in a plate or bowl. Pour green chutney and garnish with grated radish. Sprinkle chat masala or black salt and serve.