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Moong Daal Pakoda /Moong Daal Ladoo/ Ram laddoo

October 27, 2013 by anjanaskc 12 Comments

Moong Daal Pakoda,Ram Ladoo-lentil nuggets dizzled with tangy Indian sauce and garnished with grated raddish and lime juice

Moong daal pakoda /Ram laddo’s are very popular in Delhi and Uttar Pradesh (India). A very tangy and chatpata snack,yes you read it right- these moong daal pakora /ram ladoos are not at all a sweet dish , but a favourite chat item/street food, specially selled during winter season,that time you can find it in every road side chat corners or hawkers selling in streets and lanes.

To make moong daal pakora-Small nuggets made with ground yellow lentils(moong daal)  bengal gram(chana daal) and spices,are deep fried and then date and tamarind chutney and green chutney is dizzled over them and then the final garnish-grated raddish and squeeze of  lime juice .

It taste just awesome !the raddish and lemon juice garnish make all the difference!

moong daal pakora

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Print Recipe
5 from 3 votes

Moong Daal Pakora /Moong Daal Ladoo/ Ram laddoo

Deep Fried Lentil Nuggets drizzled with tangy tamarind chutney and grated radish
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Snack
Cuisine: Uttar Pradesh Cuisine
Keyword: bhajiya, daal, moong, pakoda,, snack
Servings: 6 people
Author: anjanaskc

Ingredients

  • 3/4 cup Yellow lentil/Moong Ki Daal
  • 1/4 cup Bengal Gram/ Chana Daal
  • 3 Green chilies/Hari Mirch
  • 1 tsp Ginger/Adrak
  • 4 Fresh Coriander/ Hara Dhaniya
  • 1 tsp Red Chili Powder /Laal Mirch Powder
  • 1/4 tsp Asafoetida/Hing
  • To Taste Salt
  • 1/2 tsp Cumin Seed/ Sabut Jeera

To Garnish

  • 1 cup Radish grated
  • 3 tbsp Fresh Coriender/ Hara Dhaniya
  • 2 tsp Lemon Juice
  • 1 tsp Red Chili Powder/ Laal Mirch
  • 1/2 Cup Tamarind Chutney
  • 3/4 Cup Green Chutney

Instructions

  • Wash and soak both the lentils in enough water for approx.4 hours.
  • Drain the water, wash again and grind both the lentils with green chilies and asafoetida .(the mixture should be thick and slightly coarse,don’t make it very smooth)
  • Take out the mixture in a bowl and beat well with a whisk to make it lighter and fluffy.
  • To check-take a small bowl of water and drop a small ball of batter in it,if it floats over the water then its ready to fry,if it sinks in the bottom then you need to beat it again till the drop floats on the water.
  • When done add salt, cumin seeds and grated ginger, mix well
  • Heat oil in a deep pan,wet your hands, take small portion of mixture in your hand and drop small size dumplings in hot oil.
  • Deep fry on medium heat till golden in colour and then drain on a paper napkin.
  • Take them in a seving plate,press the nuggets slightly.
  • Drizzle tamarind chutney and green chutney over them.
  • Now add grated raddish over it ,squeeze lemon juice and sprinkle some chili powder and black salt (or use table salt)
  • Finally add some chopped coriander and serve with a tooth pick.

Notes


VARIATION-
You can also serve the fried nuggets as a starter with tomato ketchup or any tangy dip .

 

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  • Kachori Chaat
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  • Ghughni / Matar Chaat / Dried Peas Potage

Filed Under: Chats, Rajasthani Cuisine, Starter/snacks, Street Food, Uttar Pradesh Cuisine Tagged With: Appetizers, chat, daal, deep fried, moong, moong daal pakora, No onion garlic recipe, Pakora, snack, Street food, vegetarian

« Chandrakala /Stuffed sweet puffs
How to Make Poha Chivda , Chivda Namkeen – Diwali Special Recipe »

Comments

  1. Anita Duggal says

    November 1, 2014 at 11:57 am

    It's looking so yummy. I love to try theses mmoong daal ladoo.Noida Restaurants

    Reply
  2. Lakshmi Venkatesh says

    November 29, 2012 at 5:25 am

    Looks nice, very tempting.

    Reply
  3. Mina Joshi says

    November 19, 2012 at 4:22 pm

    Looking at your recipe and pictures is making me very homesick. I love these kind of chaats.

    Reply
  4. Kitchen Queen says

    November 16, 2012 at 2:06 pm

    Love all kind of chat. I had this one often at friend's house whose from Delhi and loved it since.
    http://realhomecookedfood.blogspot.com

    Reply
  5. Archu says

    November 16, 2012 at 8:20 am

    excellent !! through your blog I am getting lots of great recipes of north india!! Thank you very much !!

    Reply
  6. Hema says

    November 15, 2012 at 5:29 pm

    This is a new dish to me, looks so good..

    Reply
  7. sangeeta says

    November 15, 2012 at 2:01 pm

    wow..mooh mein paani aa gaya. We love it. I add some chopped radish leaves too as a topping.

    Reply
  8. runnergirlinthekitchen.blogspot.com says

    November 15, 2012 at 1:16 pm

    This is such a lovely dish.. would love to make this next time i have friends over for snack and sure they will love it!

    Reply
  9. Beena.stephy says

    November 15, 2012 at 9:52 am

    Tempting dish

    Reply
  10. PT says

    November 15, 2012 at 8:52 am

    wow so tempting and mouthwatery..

    Reply
  11. Priya says

    November 15, 2012 at 7:41 am

    Highly irresistible, seriously those crispy beauties makes me hungry.

    Reply
  12. Kaveri Venkatesh says

    November 15, 2012 at 4:55 am

    Lipsmacking….Looks too tempting

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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