For the outer layer
Black gram dal/ Urad dal - 50 gms
Rice 5 tbsp
For the Filling
Bengal gram/Channa dal - 1 cup
Grated Jaggery - 1 cup
Fresh Coconut - 1/4 cup (grated)
Cardamom powder - 3/4 tsp
Oil for deep frying
How to make:-
Wash and soak Urad dal and rice for 4-5 hrs. Grind both to fine paste adding very little water.The batter should be thick.
For the filling
Pressure cook the channa dal.
Then once the dal is well cooked, drain and cook it along with the jaggary.
Cook till dry and make a smooth paste in the mixer and grated coconut and mix it thoroughly and cool.
Divide them into equal balls.
Heat oil in kadai ,once the oil is hot,then dip each ball in the Urad dal batter.
Then drop them into the hot oil. Turn and cook on all sides. It hardly takes more than 2-3 mins to get cooked. Drain them on to a tissue.
Seasame 1 cup
Jaggery 1/4 cup (can be adjusted according to taste)
How to make it:-
Dry roast seasame in a tawa and let them cool.
Once they are cool, take grated or powdered jaggary and run in a mixie.
When you run in mixie, it becomes little oily which will help in holding the laddo shape.
This is my entry to indian cooking challenge started by Srivalli.