Gulgule aka Ram Laddu

This appetizer brings back a lot of childhood memories, every summer we spent our holidays at my grandparents in Delhi, and came along lunches, dinners, and above all shopping with roadside junk.

I have eaten this first in Lajpath nagar and ever since fallen in love with it.

But my hubby not being a big fan of radish, i never got a chance to try these, somehow one fine day i dared to serve him this and he loved it :)

Gulgule/Ram Laddu

1 cup yellow moong daal.

1/4th  cup chana dal/ bengal gram

1 tsp cumin seeds

salt to taste

oil for deep frying

1 medium size Radish grated

Mint chutney

Chaat masala

Coriander leaves

Wash and soak both the lentils for 2 hours or more. Strain well and grind the lentils to a coarse paste.(avoid using water as much as possible)

Mix the lentils  well to let air get accumulated in the batter.

The mixture should have a dropping consistency like that of a cake. Heat oil and drop small rounds of batter. Fry them on medium low heat.

Once golden in colour drain on a kitchen towel.

In a bowl take ur grated Radish, add some salt and lemon juice, leave the mix aside for some time and then squeeze the radish to remove all the excess water.

To assemble :-

Arrange your hot Gulgule on a dish and spread some radish and chutney on it. Sprinkle your chaat masala and lastly garnish with fresh coriander. 

 

This post is off to  JCO-Monsoons of India:   A Home Maker's Diary -Sayantani and Jagruti's Cooking Odysssey- Jagruti's Blog