Ram Ladoo (Holi Special)!!

"Holi" known as "festival of colours", Is a Hindu festival which is celebrated all over India and in most parts of the world. It is a religious festival of spring. In West Bengal it is known as "Basant Utsav". The main day of holi is called " Dhulendi/dhulheti" which is celebrated by throwing and colouring people with different scented colours, the most common used is called "Gulal" meaning Rose colour. A lot of fun and frolly is enjoyed followed with dances and munching Holi special dishes.
A night before Dhulheti  is the "Bornfire Night" which is also called "Holika Dahan/ choti holi" Incorporating its significance in a legendary story!! for more details:http://en.wikipedia.org/wiki/Holi

The major celebration of holi is done at the birth place of lord Krishna : Mathura, Vrindavan and Braj. It is said that the holi celebrations start 10 days before the actual day where with Gulal , holi is enjoyed by showering  Sweet ladoos and flowers over the devotees of Lord krishna!! It is an event not to be missed..
Many preparations are done for this festival, dishes like "Gujiyaan", "Malpua"," Dahi bhalle", "Aloo chaat","Namak pare" and "Ram ladoo" are the specilas for this day!!
Here is One of the most popular holi recipe which is a specialty of my Home town New Delhi -


"RAM LADOO". They are small lentil balls which are fried and flavored with Grated Radish and"Chatpati chutney". A must try recipe for this festival!!






Ingredients:
1 cup husked green gram(yellow moong dal)
1/2 cup bengal gram daal(chana daal)
1 teaspoon asafeotida(hing)
1 teaspoon red chili powder(laal mirch)
1 teaspoon chaat masala
salt according to taste
oil for frying
To serve with:
Grated radish(mooli lachcha)
Chatpati chutney



Method:
Wash and soak the lentils separately overnight.
Drain complete water of the lentils, and grind them into a coarse paste. Mix both the paste.
Using a hand beater, beat the lentils till they become fluffy and light.
Heat oil in a kadahi(wok), the temperature of the oil should not be very hot or cold. The flame should be on medium.
Using hands or a small round teaspoon, form small balls of the paste and put them in oil simultaneously. Fry them slowly on medium heat till they turn golden in colour. Place them on an absorbent paper.
Repeat the process in making  15-20 ladoos.
When to serve, heat oil again on high flame and fry the ladoos again for making them more crispy for 2-3 minutes.
Serve the ladoos in a "pattal"(bowl made of banayan leaf) or an ordinary bowl garnished with Chutney, chaat masala and grated radish!!!
Enjoy "Ram ladoos" hot and crispy with family and friends this hoil!!1

Optional notes:
One can also add chopped green chilies and grated ginger to the paste for enhancing the taste.
do not fry the lentil balls too much otherwise they will become very hard.
They taste best when served hot and crispy.