Ram Laddu or  Moong Dal Pakode


1 cup Green gram skinless (dhuli moong dal)

 ½ cup Bengal gram (chana dal)

¼ cup Black gram skinless (dhuli urad dal)

A pinch of asafoetida

½ tsp red chili powder

2 green chili (chopped)

Salt to taste

2 tsp Ginger grated

1 tblsp chopped green coriander

Oil for deep frying

For serving

Green chutney

Grated reddish

Lemon juice

Black salt

Method (How to make Ram Laddu or moong daal pakode)

Wash the dals and soak them separately with enough water for 3-4 hours. Drain the water and mix all dals grind them in the grinder to make a course paste using some water.   Now put the dal mixture in a large bowl and beat them till the mixture fluffy and light. Now check the fluffiness of mixture put a small ball in the water if it float up to the water it means mixture has perfect.

Now add salt, asafoetida, red chili powder, chopped green coriander, grated ginger and chopped green chilies to the mixture with a light hand.

Fry these balls on medium  flame till they turn golden brown. Take out balls in an absorbent paper.

Now your ram laddu is ready for serving.