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Preparation Time : 240
Cook Time : 20
Total Time : 260
Yellow moon Dal 1 cups
Gram flour ( for Binding) 1-2 tbsp
ginger 1/2 inch
green chilli 1-2 nos
Cumin seed 1/2 tsp
Asafoetida 1 pinch
salt 1/2 tsp
Oil for deep frying 1-2 cups
Red chilli 1/2 tsp
Fresh Coriander 1 cups
For Topping : Carrot Pickle 2 nos
Coriander & Mint Chutney 1 tbsp
Sweet Tamarind Chutney 1 tbsp
Radish 1 nos
For khatta mitha Caroot pickle pani: Vinegar 1 cups
Water 2 cups
clove (Laung) 4-5 nos
Garlic Clove 1 nos
Soak Moong Dal Overnight and then Grind it into a fine paste with little amount (1-2 tablespoon )water
Add ginger paste, coriander, hing, red chili powder, roasted cumin powder and salt. Mix all the ingredients well.
Heat oil in a wok and add scoops of the batter to make Ram ladoos.
Fry until it turn light brown in color.
Top it with some Carrot pickle, peeled Radish,mint chutney and sweet tamarind chutney and serve!
For khatta mitha Caroot pickle pani:
Take vinegar and water in a pan.
Boil this water by adding peeled carrots, cloves and garlic clove.
Boil for 2-3 minutes and turn off the flame.
Cover it and let it cool for 15-20 minutes.
For amazing flavor dip ladoos in this water before serving and then top with chutneys.
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