These are salty ladoos made from the combination of chana dal and dhuli moong dal. They are popular street food of Delhi. They are not spicy but when served with spicy green chutney ,tamarind chutney and grated radish they taste tangy and spicy. At my place they are prepared on festival of Holi.
Dhuli moong dal: 1 cup
Chana dal: 1/2 cup
Salt: to taste
Ginger: 1 tbsp grated
Black pepper powder: 1/4 tsp
Dry coriander powder: 1/2 tsp
Jeera powder: 1/4 tsp
Oil: for deep frying ladoos
1. Wash and soak chana dal and dhuli moong dal for 5-6 hrs. Drain water and grind to a thick consistency. Don’t make a fine paste. No need of adding water to it.
2. Add dal mix in mixing bowl. Add salt, black pepper powder, coriander powder, ginger, jeera powder and mix well. Whisk the better so that it becomes fluffy.
3. Heat sufficient oil in a kadai. With the help of spoon put dal mix in fry. Try to give them shape of circle. Make 5-6 laddus in one batch. Deep fry them on medium flame till become golden brown.
4. Serve this with imli chutney, dhania pudian chutney and grated carrots.
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