It is raining in Delhi. This is the perfect time to have pakoras....and thinking of Pakoras, I am reminded of the Delhi Speciality - MOONG DAL PAKORAS. It is also popularly called "Ram Laddoos". You can find people selling Garam Garam pakodis with pudina chutney in the crowded streets of Delhi. Any mela is incomplete without the pakora stall.
Being a foodie family, the first thing my dearies do when entering any Mela is to locate a Pakora Thela wala (cart man) . He serves his hot pakoras with pudina chutney and raddish(grated). Such a simple snack but tastes heavenly.
A few pointers before you make the pakoras:
1.Soak the moong dal for atleast 4 hours. I soaked it overnight.
2. When you grind ,drain water completly. Add little water if needed to grind into a smooth paste.
3. The batter will be thicker than the Idli batter. You should be able to use a spoon to drop the batter in oil.
4. Temperature of oil is very important for frying. Check by dropping a small piece of batter. If it comes up immediately, then the oil is right for frying.
5. The Ram laddoo is also soaked in cold water for extra softness. I have omitted that step.
Moong Dal Pakoras :
Preparation time : 4 hours
Cooking time : 10 minutes
Serves : 4
1 cup =250 ml cup
Ingredients :
1 cup moong dal/ yellow gram
1/2 " ginger grated
1 small green chilli ( optional)
salt to taste
Curry leaves ( optional)
RECIPE TUTORIAL FOR YOU!
Serve the Moong dal Pakoras with Green chutney.
Awesome, is'nt it? Try this snack and bring more smiles!!!
Happy Cooking!
With love,
Masterchefmom
Pls post sweet version in this pakora.....
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