Dal ke Laddoo

About Dal ke Laddoo

Ingredients

• Split skinless green gram (dhuli moong dal) 1 cup
• Salt to taste
• Red chilli powder ½ tsp
• Baking powder ¼ tsp
• Garam masala powder ¾ tsp
• Oil to deep-fry
• Radish, grated 250 gms
• Mint chutney 2 tbsps
• Sweet tamarind chutney 2 tbsps
• Chaat masala 1 tsp
• Fresh coriander leaves, chopped 1 tbsp

How to Make Dal ke Laddoo (Stepwise Photos)

Method

1. Drain the green gram, put into a grinder jar and grind to a fine paste and transfer into a bowl.
2. Add salt, red chilli powder, baking soda and garam masala powder and mix well.
3. Heat sufficient oil in a kadai.
4. Divide the gram mixture into equal portions and shape them into balls.
5. Gently slide them into the hot oil and deep-fry on medium heat till golden. Drain on absorbent paper.
6. Arrange them serving plates, Garnish with radish, mint chutney, tamarind chutney, chaat masala and coriander leaves. Serve immediately.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps