Urad Dal Laddoos

About Urad Dal Laddoos

Ingredients

• Split skinless black gram (dhuli urad dal) flour 2 cups
• Jaggery, grated 1 cup
• Saffron milk 2 tsps
• Green cardamom powder 1 tsp
• Sunflower oil 1 tbsp

How to Make Urad Dal Laddoos (Stepwise Photos)

Method

1. Heat oil in a non-stick pan add black gram flour and saute till light brown.
2. Add jaggery and cook, stirring continuously, till it melts and gets mixed with the flour well.
3. Switch off heat, add cardamom powder and saffron milk and mix well.
4. Divide the mixture into equal portions and shape them into laddoos.
5. Arrange them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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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