These laddoos are not sweet, they are deep fried moong dal and urad dal balls served with kanji
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Preparation Time : 2-3days
Cooking time : 16-20 minutes
Servings : 4
Heat sufficient oil in a kadai.
Drain and grind moong dal with little water.
Add urad dal and grind again till smooth.
Transfer into a bowl.
Add asafoetida, cumin seeds, ginger, green chillies, red chilli powder, crushed red chillies and salt.
Chop coriander leaves and add and whisk well till the batter becomes light.
Keep a bowl of water. With damp fingers take little portions of the batter and drop into hot oil and deep fry till golden.
Grate radish coarsely.
Add green chutney and mix.
Drain the dal balls and dip in water for a few minutes.
Lift them out and squeeze to remove excess water and dip kanji. (to make kanji grind mustard seeds, red chilli powder and salt and mix it with water. Keep it for 3 days.)
Let them soak for ½ hour.
To serve put the dal balls or ram laddoos into individual serving bowls.
Add amchur to radish-green chutney mixture and mix well.
Place some of this mixture over the ram laddoos in each bowl and serve.