Ram ladoo

Favourite street food of "Saadi Dilli" specially during winters, moong dal ladoo/fritters a.k.a Ram ladoo.

Crispy fried moong dal fritters, served with spicy tangy coriander chutney and shredded radish

Every time I see Ram ladoos sold by the thele walas/Street Vendors I used to get tempted to try them at home, and this time the 'thele wala bhaiya' was generous enough to share his recipe.

Ingredients:

• 1 cup Yellow moong dal.
• 1/4 cup channa Dal/bengal gram
• Salt to taste
• A pinch of asafoetida
• 1/2 tsp baking soda
• 2 Green chillies finely chopped
• 1 inch piece ginger chopped
• Oil to fry.

For garnishing:

• Grated radish and chopped radish leaves
• Coriander chilly chutney

Preparation time:4-5 hours

Cooking time:30 minutes

Yields: 30-40 ladoos

Directions:

• Wash and clean both the lentils and soak them for 4-5 hours. 
• Strain the water, and grind both the lentils without adding water to it.(consistency of the batter should be thick and pasty)
• Put the ground lentils in a mixing bowl, add salt, green chillies and ginger.
• Mix the ingredients well and add little water to it.
• Add baking powder and whisk the batter thoroughly using a wired whisk or mixing spoon for 5-6 minutes or till the batter is light and fluffy.
• Heat oil in a deep bottomed pan to fry the ladoos.
• Drop the batter in hot oil using a spoon and fry on medium heat till they turn  golden in colour.
• Drain on an absorbent paper.

For serving:

• Arrange the Ram ladoos in a serving bowl, top it with some grated radish and radish leaves.
• Pour  coriander chutney and sprinkle some chaat masala over the ladoos.
• Serve hot with cutting chai :)
  

Dahi vada

This popular north indian chaat needs no introduction. My mom makes the best dahi vadas, they are so light, soft and fluffy that i used to forget the count of vadas I have gulped.
Today I'm sharing the evergreen dahi vadas using my mom's recipe.
Ingredients:

• 3/4 th cup skinless urad dal
• 1/4 th cup skinless moong dal
• 1/2 inch piece ginger
• 2-3 chopped green chillies
• Black pepper powder to taste
• Salt to taste
• A pinch of asafoetida
• Oil to deep fry

Toppings:

• 3 cups beaten curd
• Tamarind chutney
• Coriander chutneys
• 1 tsp Red chilli powder
• 1 tsp Roasted cumin powder
• 1 tsp Chaat Masala

Garnishing:

• Chopped coriander leaves
• Pomegranate seeds

Preparation time: 20 mins
Cooking time: 30 mins
Yields : 15-20 medium size vadas

Directions:

• Soak both the lentils separately for at least 7-8 hours in enough water.
• Drain the water and transfer the lentils to a wet grinder.
• Add green chillies, ginger and asafoetida and grind the lentils to a smooth paste using little water, the consistency of the batter should be little thick.
• Transfer the ground batter to a big mixing bowl.
• Stir the batter vigorously for 3-4 minutes using a mixing spoon to make it light and fluffy.
• Add salt and carom seeds and mix well.
• Heat oil to deep fry the vadas in a deep heavy bottom pan.
• Drop the batter in hot oil using a spoon and fry on medium heat till they turn light golden in colour.
• Drain on an absorbent paper.
• Soak the vadas in lukewarm water for 10-12 minutes.
• Press each vada gently between your palms to remove the water.
• Arrange the vadas in a serving platter.
• Pour beaten curd over the vadas, top it with some tamarind chutney and green chutney.
• Sprinkle roasted cumin powder, red chilli powder, salt and chat masala over the vadas.
• Garnish with fresh coriander leaves, some pomegranate seeds and serve immediately.