Ram Ladoo

Moong Dhal - ½ cup, washed and soaked in Water for 4 hours

Channa dhal - ¼ cup, washed and soaked in Water for 4 hours

Asafetida - ⅛ tsp

Cumin seeds - ½ tsp

Salt

Green Chilli - 2, minced

Ginger - 1 tbsp., grated

Cilantro - 2 tbsp., chopped

Oil for deep frying

Chaat Masala, Green Chutney - for garnish

Drain the Water from the Dhals, and grind to coarse paste without adding any water.

In a large bowl add the ground Dhal paste, and aerate by beating the mixture for a couple of minutes.

Add Asafetida, Cumin seeds, Salt, Ginger, Green chili, and Cilantro. Whip again to aerate the mixture.

Place about 1 tbsp. of Batter into the hot Oil. Fry the Ram Ladoos in small batches until golden-brown all around. Ram Ladoo should be crispy outside and soft inside. Remove from heat and transfer to a paper towel lined plate.

Served hot with Chaat masala and Green chutney.