By: Payal
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Ram Ladoo, also known as Moong Dal Pakodi, is a street food classic. If you are in North India, it is impossible to resist.
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These crispy moong dal pakodis are served with grated radish and a tangy chutney. You can easily make this at home with a simple recipe. Here is how.
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Start by making the mooli chutney using a handful of coriander leaves, radish leaves, 2-3 green chillies, a 1-inch piece of ginger, and lemon juice.
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Add black salt, amchoor, & a pinch of asafoetida mixed with water. You can also add some peanuts for extra texture. Blend everything well & set it aside.
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Peel and finely grate another radish, then mix in some chopped green chillies. Do not add any spices. Set it aside.
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Soak 1 cup moong dal, 1/4 cup chana dal, and 1 tbsp urad dal. Wash them thoroughly & soak for 4-5 hours or overnight. Drain the water completely.
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Transfer the soaked dals to a grinder. Do not add water. Grind into a coarse mixture, checking occasionally for the right texture.
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Beat the dal mixture in a bowl with your hands for 5-7 mins. If it feels too watery, add some sooji for structure. Mix in salt & a spoonful of chutney.
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Drop small portions of the batter into hot oil and fry on a medium flame until golden brown. Serve hot with chutney and grated mooli on the side!
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