Bengal gram

Delhi’s Famous Ram Ladoo….in APPE / abelskiever pan….

The proud DFT team brings the indulging dishes made in Appe/Paniyaram/Abelskiever Pan!

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I belong to Delhi which is especially famous for its street food and especially Chaat .. & Ram ladoo are one of them..

Ram ladoo is a popular Delhi street food prepared from yellow lentil and Bengal gram and served with special green chutney and grated radish..
These Ladoos are golden , light ,fluffy, crunchy and soft from inside. are served with grated radish and spicy mint and coriander chutney .

This recipe is part of recipes with a cause for Diabetes Friendly Thursday.

Ingredients for Ram ladoo :

1 cup yellow moong lentil (dhuli moong dal)
1/4cup Bengal gram (chana dal)
1/2tsp red chili powder
1 green chili (chopped)
Salt to taste
1″ Ginger grated
1 tblsp chopped green coriander
Oil for Appe pan

For garnish
1 coursely grated radish
1 lemon
Some Rock salt (Kala namak)

Ingredients for green chutney :
1cup coriander leaves
1/2 cup gms mint leaves
1 tsp mango powder OR 1/4 raw green mango
Salt as per taste
2 garlic pod (optional)
2 green chilies or as per taste
1 inch ginger piece

Method:

Take all the ingredients of the chutney in a mixer and grind them into a fine paste of dripping consistency.
Take it out in a bow

Method for making laddu

Wash the dals and soak them separately for 3-4 hours.

Remove the water completely and grind them to make a course paste.

Mix both the lentils in a mixing bowl and beat them together till the mixture gets fluffy and light ( I used hand beater for 5 mins )
Ensure that the mixture turn from yellow to white in color…

Now add salt,red chili powder, green coriander, ginger and chopped green chilies to the dal & mix lightly

Heat the appe pan on a medium flame and grease a with a tsp of oil.
Pour 1 tbsp of the batter into each mould, cover with a lid and cook on a medium flame till the outer surface becomes golden brown and then turn each appe upside down using a skewer or fork so as to cook on the other side.
Repeat to prepare more appes.

TO SERVE
Place Ram Ladoos in a plate and top with some grated radish and then pour the green chutney on top. Squeeze some lemon juice and serve.

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Now Lets look at some benefits of the Ingredients Used for this recipe.

YELLOW MUNG LENTIL ..
Moong daal is particularly high in dietary fiber, providing almost 15.5 grams of fiber per 1-cup serving. This provides between 40.5 and 71percent of the dietary reference intake for fiber per day for adult men and women. Dietary fiber can help reduce blood cholesterol levels as well as prevent dietary complications, such as constipation and diverticulosis. A diet high in dietary fiber will also reduce the risk of overeating, as you feel fuller with less food.

BENGAL GRAM / Chana Dal

Chana dal is high in fiber and helps to lower cholesterol.
It also has a very low glycemic index, which is important for those with diabetes.
Chana dal is a helpful source of zinc, folate, calcium and protein.
It is low in fat and most of it is polyunsaturated.
Chana dal is extremely delicious in taste, full of nutritious and can be digested easily.

RADISH
Radishes have long been known to have a low glycemic index, which means that eating it does not impact blood sugar levels. It also helps regulate the absorption of sugars into the bloodstream, meaning that diabetics don’t have to worry as much about sudden spikes or drops when eating, or being away from food for a certain amount of time.

MINT
Mint leaves have beta-carotines which are helpful for diabetic patients.
In diabetes, both the metabolism of sugars and fats are impaired.
Diabetics have problems digesting fats; thus, indigestion and stomach pain are common symptoms. Peppermint may help diabetics because it improves the flow of bile — especially when fatty meals are eaten — and therefore aids digestion.

CORIANDER LEAVES..

It helps diabetic patients to maintain healthy levels of insulin in blood and lower blood sugar.
Coriander leaves will increase good cholesterol in the body and reduces bad cholesterol.
Coriander leaves have the ability to decrease blood sugar levels. It is healthy for diabetic patients.

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Discalimer
I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

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Dry Kala chana / bengal Gram ( Oil Free )

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Kala Chana or Bengal gram is a variation of the commonly found chickpea but it is dark brown in color and smaller in size. They are believed to be very high in proteins . Chana masala or black chickpea dry curry is a spicy and tangy . These can be served as breakfast , lunch snacks or dinner .

Serves : 4

Ingredients

2 cups kala chana/black chickpeas
1 inch ginger julienned
1 tsp cumin powder
2 green chili chopped fine
1 tsp red chili powder
1tsp garam masala powder
½ tsp haldi / turmeric powder
2 tsp coriander powder
1 tsp chaat masala ( optional )
1 tsp amchur / dry mango powder
1/2 cup finely chopped onions ( optional)
½ cup chopped coriander leaves
1/4 cup finely chopped tomatoes
1 boiled and cut Potato ( optional )
1 lemon sliced
6 cups water
Salt to taste

Method :

Wash and soak kala chana in approx. 4 cups of water, for at least 6 hours preferably over night . kala chana will double in volume after soaking.

Boil the chickpeas in a pressure cooker or large pan till soft. Drain and keep aside . Reserve 1 cup of water .

In the same pressure cooker or pan ,Add the boiled chana , coriander, cumin, turmeric, red chilli, raw mango powders , garam masala powder , salt and mix well. Add the ginger julienne and chopped green chili.Now add reserved channa water / stock so that chana does not stick to the pan.
Mix well and let the kala chana cook in the masala for a couple of minutes. remember to keep on stirring so that the chana masala do not stick to the bottom of the pan. Turn off the fire. when the gravy thickens and water evaporates completely.
Just before serving add boiled potatoes , tomatoes & chopped onions & mix well .
Garnish kala chana with chopped Cilantro/ coriander leaves and serve hot with lemon wedges .

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