Ram Laddu or Moong Dal ke Pakode or Gul Gule is a famous street food and a perfect tea time snack. Fried pakodas served with grated raddish and green chutney altogether make up a yummy delicacy. Learn to make this dish with the help of step by step photos and detailed recipe given below:
Preparation Time: 4 hours (for soaking the moong dal) + 1o minutes for ingredients preparation
Cooking time: 25 minutes
Recipe Yield: 2 servings
- Soaked Split Green Gram (bheegi hui dhuli moong dal) - 1 big cup soaked in water for 4 hours (the dal should be 1 big cup after being soaked in water)
- Green Chillis (hari mirch) - 4 finely chopped
- Ginger (adrak) - 1 inch piece grated
- Coriander Leaves (hara dhaniya) - 1 table spoon or as per requirement
- Salt as per taste (namak swaad anusar)
- Turmeri Powder (haldi powder) - 1/2 tea spoon
- Red Chilli Powder (lal mirch powder) - 1/2 tea spoon
- Cumin Seeds Power (jeera powder) - 1/2 tea spoon
- Black Pepper Powder (kali mirch powder) - 1/2 tea spoon
- Raddish (mooli) - 1 grated
- Lemon (nimbu) - 1/2 medium sized
- Hare dhaniye ki chutney
- Imli ki meethi chutney
- Mustard Oil (sarson ka tel) - as per requirement for frying
- First wash and then soak the splitted green gram (dhuli moong dal) in plain water for 4 hours prior preparation.
- Now strain off the extra water and wash the soaked splitted green gram (dhuli moong dal) again nicely with plain water.
- Transfer the splitted green gram (dhuli moong dal) into a mixer grinder and grind it to a fine paste. Then transfer this dal paste to a big mixing bowl. (1. You can grind the dal to a fine paste or slightly granular paste; 2. Also, add 1-2 tea spoon water if required while grinding. Do not add excess water.)
- Now add salt as per taste (namak swaad anusar) and mix well with hands. Then keep this paste to rest for 10 minutes. (Do not add water to this paste)
- During this time grate the raddish and prepare the hare dhaniya ki chutney and the imli ki meethi chutney.
- Now add the chopped green chillis (hari mirch), coriander leaves (hara dhaniya patti), grated ginger (adrak) and the powdered spices (haldi powder, lal mirch powder, jeera powder, kali mirch powder) to the dal paste and mix well.
- Now heat some mustard oil (sarson ka tel) in a kadhai over high flame. Lower the flame when the oil is completely heated.
- After 2 minutes prepare prepare small balls of the dal paste and put them slowly in the kadhai for frying. Fry 4-5 balls (ram laddus or moong dal ke pakode) of the dal paste at a time. Keep stirring at regular intervals so that heat in the oil is uniformly distributed and the balls (ram laddus or moong dal ke pakode) get cooked nicely on all sides. (The oil should be enough so that the ram laddus or moong dal ke pakode are completely submerged in oil while frying.)
- Fry until the balls (ram laddus or moong dal ke pakode) appear uniformly golden on all sides. Then remove the balls (ram laddus or moong dal ke pakode) from the kdahi to a plate covered with tissue paper to soak off the extra oil.
- Now arrange the balls (ram laddus or moong dal ke pakode) in a beautiful serving dish, and garnish with grated raddish (mooli).
- Sqeeze some lemon juice on the top of then and pour some chutney. The ram laddus or moong dal ke pakode are now ready to be served.
(Tips: 1.Fry the ram laddus or moong dal ke pakode over medium flame only.; 2. The use of Imli ki meethi Chutney is optional)