Ravi Talwar (RaviMadhu's Cooking)'s video: North India s Popular Ram Laddu at Home

#रामलड्डू #नाश्ता #नमकीन #स्ट्रीटफूड #दिल्लीकेरामलड्डू मूंग और चना दाल के राम लड्डू, मूंग दाल के राम लड्डू, मूंग धुली दाल के राम लड्डू, चना दाल के राम लड्डू, दाल के राम लड्डू, राम लड्डू, राम लड्डू कैसे बनाएं, नाश्ता, नमकीन, स्नैक, स्नैक्स, किसी भी समय खाने योग्य नाश्ता, स्टार्टर, ऐपेटाइज़र, भारत के नमकीन, भारतीय नाश्ता, भारतीय नमकीन, भारतीय स्नैक्स, शाकाहारी, शाकाहारी नाश्ता, शाकाहारी स्नैक्स, मूंग दाल के व्यंजन, भारतीय व्यंजन, स्ट्रीट फूड, भारतीय स्ट्रीट फूड, शाकाहारी स्ट्रीट फूड, नमकीन लड्डू, उत्तर भारत के लोकप्रिय व्यंजन, उत्तर भारत का लोकप्रिय स्ट्रीट फूड, भारतीय व्यंजन, How to make Ram Laddus, how to make mung dal ke Ram laddu, How to make Indian street food Ram Laddu, street food of India, ground lentils fried dumplings, deep fried ground lentils dumplings, Ram laddu recipe in Hindi, Ram Laddu recipe in English, Recipe in Hindi, Recipe in English, recipe video of Ram Laddus, Recipe video of Ram Laddus in Hindi, Recipe text of Ram Laddus in English, Recipe: Serves: 4 to 6 Ingredients: * 1/4 cup skinless split chickpeas i.e. gram lentils (१/४ कप चना दाल), * 3/4 cup skinless split green lentils (३/४ कप मूंग धुली दाल), * Fresh leaves of 2 radishes, washed thoroughly and torn coarsely (२ ताज़ी मूलियों के पत्ते अच्छी तरह धो लें,), * 1 or 2 fresh radishes, grated and squeezed (१ या २ ताज़ी मूली कद्दूकस करके), * Handful of fresh green coriander/cilantro (मुट्ठीभर ताज़ा हरा धनिया), * 2 inch piece of fresh ginger root, peeled and chopped coarsely (२ इंच बड़ा ताज़े अदरक का टुकड़ा छीलकर काट लें), * 3 or 4 fresh green chilies (३ से ४ या स्वादानुसार ताज़ी हरी मिर्च), * Salt to taste (स्वादानुसार नमक), * Red chili powder to taste (स्वादानुसार पिसी लाल मिर्च), * Roasted and ground cumin seeds, to taste (स्वादानुसार भुना पिसा जीरा), * 1 tsp cumin seeds (१ छोटी चम्मच जीरा), * Pinch of asafetida (एक चुटकी हींग), * Enough cooking oil or ghee for deep frying (तलने की आवश्यकतानुसार कुकिंग आयल या घी), * Water as needed (आवश्यकतानुसार पानी), * Seasoned curd (optional) { मसालेदार दही (ऐक्छिक)}. * Kanji (optional) { करारी खट्टी कांजी (ऐक्छिक)}. Method: 1. Thoroughly wash and soak both lentils separately in water for 4 to 5 hours, drain separately. 2. Coarsely grind well drained chana dal along with 1/4 of chopped ginger root, 1 tbsp. cilantro or green coriander and 1 chopped fresh green chili. 3. Add well drained moong dal also into jar, grind them together now. Mixture should be neither too coarse nor too fine; transfer ground lentils into a large bowl and keep aside for a while. 4. Grind cilantro or green coriander along with chopped ginger root and green chilies into grinding jar. Also add thoroughly washed and coarsely torn radish leaves, along with cumin seeds, pinch asafetida, salt to taste and, freshly squeezed juice of one lemon. You may use tamarind pulp or ground dried raw mango powder instead of lemon juice. Add little water for ease of grinding and grind into fine paste i.e. green chutney and transfer into a bowl. 5. Grate 1 or 2 fresh radishes and squeeze out water by pressing in your hand. Also mix in little chopped fresh cilantro or green coriander into grated radishes and keep it also aside. 6. Now start beating or churning ground lentils mixture using electric mixer or manually. Beat until mixture turns fluffy and very light in color and weight. Add 1 tsp or to taste roasted and ground cumin seeds, 1/4 tsp or to taste red chili powder, and salt to taste. Beat again to mix all seasonings. 7. Heat enough cooking oil or ghee in wok over medium heat. 8. Drop small portions of ground lentils mixture into hot oil one by one, but do not over crowd the wok. Fry while turning sides occasionally until light golden in color. Drain lightly golden lentil dumplings i.e. Ram laddus onto a paper towel or tissue lined plate and keep aside for a while. Prepare more Ram laddus from remaining mixture in the same manner; fry until lightly golden and drain few onto paper lined plate. 9. Drain remaining dumplings into a water bowl. Squeeze out water gently and add squeezed soft dumplings into seasoned curd to make delicious dahi pakori, or as papri pakori chat, or into spicy tangy kanji, to be served as kanji vada. 10. Place golden fried Ram laddus and grated radish mixture side by side on serving platter, and sprinkle with chaat masala on top of Ram laddus. Season grated radish mixture with salt to taste and roasted and ground cumin seeds. Top radish mixture with spicy tangy green chutney. Serve delicious Ram laddus accompanied with grated radish mixture and spicy tangy green chutney, enjoy.