How to make Ram Laddoo - SK Khazana -
These are savoury laddoos – but they are absolutely delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Bengal grams (chana dal), Split skinless green gram (dhuli moong dal)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Ram Laddoo - SK Khazana checkout Mini Chana Dal Idli - SK Khazana. You can also find more Snacks and Starters recipes like Spicy Aloo Crispies Flourless Pistachio Cookies Eggless Biscuit Cake - SK Khazana Eggs Benedict
Ram Laddoo - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1-1.30 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Ram Laddoo - SK Khazana Recipe
Split Bengal grams (chana dal) soaked for 1 hour and drained 1/2 cup
Split skinless green gram (dhuli moong dal) soaked for 1 hour and drained 1 cup
Fresh red chillies finely chopped 1/2 teaspoon
Ginger finely chopped 1/2 teaspoon
Green chillies finely chopped 1/2 teaspoon
Dried mango powder (amchur) 1/2 teaspoon
Asafoetida 1/4 teaspoon
Salt to taste
Cumin seeds 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Fresh coriander leaves finely chopped 1 tablespo to garnish
Oil to deep fry
Radish grated to garnish
Green chutney to garnish
Method
Step 1
Put Bengal gram and green gram in a blender jar, add some water and blend to a smooth paste. Transfer into a bowl and whisk with a hand blender till creamy.
Step 2
Add red chillies, ginger, green chillies, dried mango powder, asafoetida, salt, cumin seeds, chilli powder and coriander leaves and whisk with the hand blender till all the ingredients are well incorporated.
Step 3
Heat sufficient oil in a kadai. Drop small portions of the ground mixture into hot oil and deep-fry till golden brown. Drain on absorbent paper.
Step 4
Put a few in each serving bowl, garnish with radish, green chutney and coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
