Ram Ladoo for me are very special and they brought back so many childhood memories.When we were kids the laddo wala bhaiya used to come into the streets and yelling to sell the ladoos. The.The time was always after the school in the afternoon.As soon as we would hear the man calling we would just run behind our mom to let us buy the mouth watering ladoos. And.And it gives us immense pleasure to relish the scrumptious ladoos.They were not so expensive like we would get 4 ladoos in two rupees and 10 in five rupees.
The time of selling the ladoos was always summer days and since it was too hot in the summers.Sometime me and my younger brother used to cry for the trouble of the street vendors.We were thinking and discussing like how hard it was to carry those heavy baskets of ladoos and waiting for someone to buy them.We decided to collect our pocket money and buy lots of ladoos so the guy won’t have to do too much hard work.Oh my those were some days.
When I made Ram Laddo chaat two month’s back all those memories refreshed in my mind .The smell of the ladoos made me feel nostalgic.My daughter tried them for the first time and asked how come she never tasted them before.Then I explained her the whole story.If you happen to visit Delhi you could find few local vendors with their cart at Central Market CP,Janakpuri,South Ex or near UPSC Bhawan Building.I wish all these local street foods guys who do so much effort must be recognized again.Hopefully one day !!
Blogging Marathon#62 /Week 2
1 cup split moong dal/dhuli moong dal
2 green chillies
1 inch ginger
salt to taste
1 teaspoon cumin seeds
1/2 teaspoon red chilli powder
1 teaspoon peppercorn powder
2 tablespoon coriander leaves,chopped
1 teaspoon roasted cumin powder
salt to taste
1 teaspoon red chilli powder
1 teaspoon chaat masala
Wash and soak moong dal in enough water for 3-4 hours or overnight.
Drain and make a fine paste of dal with green chillies and coriander leaves in blender or food processor.
Now add the batter in a mixing bowl.Add in ginger,salt,red chilli powder,peppercorn powder and cumin seeds.Whisk until the batter is light and a little fluffy.
Heat oil in a wok or pan.When the oil is hot enough drop small balls of the batter into the oil using hands or spoon.
Fry the dal laddos for 2-3 minutes or until golden and crispy from both sides.
Drain on paper towel and set aside.
Place 4 or 5 laddos in individual sering bowls.Add in a tablespoon of the tamarind and mint chutney or as per taste.
Top up with grated radish and coriander leaves.Sprinkle with masala and serve immediately.
Serve-4 Cooking time-30 minutes