Lakhanpur de bhalle | ram ladoo recipe | jammu wale gurgulle or gulgulle
Lakhanpur de bhalle named as ram ladoo in Delhi and gurgulle/gulgule in jammu are amde with moong & chana dal batter topped with sweet & sour tangy chutneys and grated radish.
Ingredients
FOR MAKING BHALLE
- 1 cup moong dal/skinned dal
- 2 tbsp chana dal/bengal dal split
- Salt to taste
- Oil for frying
FOR SERVING
- Bhale
- Coriander chutney
- Tamarind chutney
- Radish grated
Instructions
MAKING OF BHALLE
- Wash moong dal & chana dal & soak in sufficient quantity of water for 3 to 4 hours.
- Drain the water & transfer dals in a blender.
- Blend them to a smooth paste without adding water.
- Transfer dal paste in a bowl & add salt in it. Remember, we have to serve bhalle with chutneys so add salt accordingly.
- Whip the batter with hand whisk or electric beater to make it light and fluffy.
- Wet your hand and add small portions of batter into hot oil. Don't overcrowd the kadai/pan and make as much as possible in one batch.
- Turn them around in hot oil with deep fry strainer but don't let them turn golden brown.
- Take them out on a paper napkin. Your bhalle are ready.
HOW TO SERVE
- In a plate place bhallas, as much you want to serve.
- Top them with grated radish.
- Pour some green chutney and tamarind chutney. Enjoy.
Notes
- No worry if the soaking time goes beyond 3 to 4 hours. You can soak them overnight too. As it's an evening snack, so we soak it in the mid of the day.
- While dropping batter in oil, wetting your fingers is important otherwise batter will stick to your hands.
- Bhalle are light yellowish in colour and not deep golden brown. That's why it is suggested to take them out of oil before they attain dark colour.