Wash and soak Moong and Chana Dal in three cups of water for about 4 hours after soaking them.
Drain the water and grind Dal without adding water. Do not grind Dal to fine paste. Dal should be a bit grainy.
Remove the dal in a mixing bowl and beat the dough for a few minutes until flaky. This will aerate the dough to make soft charcoal. Laddos are crunchy on the outside and soft on the inside. Add all ingredients, asafetida, cumin, salt, ginger, green chilli and cilantro. Whip it again. The more air is contained in the dough, the fluffier the Ladoos.
Heat the oil in a pan over medium heat. The pan should have about 1 inch of oil. To check if the oil is ready, put a drop of dough in oil. The dough should hiss and rise, but not immediately change the color. If the oil is very hot, Ram Ladoo does not cook through and does not get crispy.
Put about 1 tablespoon of dough in the oil. Fry the Ram Ladoos in small portions. Roast them all around golden brown.
Ram Ladoo should be crunchy on the outside and soft on the inside.
Take it out over paper towel, this will absorb the access oil.
Ram Ladoos should be served hot to serve the Ram Ladoos, to replenish the Chaat Masala, the Coriander Chutney and the grated Radish and the small Chat Masala.
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