These dal fritters are perfect snacks to munch on. 😋

 Lakhanpur Ke Ladoo

Servings - 2 - 3

INGREDIENTS
Split mung beans - 200 grams
Water - 500 milliliters
Split bengal gram - 40 grams
Water - 250 milliliters
Salt - 1 teaspoon
Red chili - 1 teaspoon
Black pepper - 1 teaspoon
Water - 30 milliliters
Oil - for frying
Radish leaves - 40 grams
Green chili - 2 tablespoons
Garlic - 4 cloves
Curd - 40 grams
Salt - 1 teaspoon

PREPARATION
1. In a bowl, add 200 grams split mung beans, 500 milliliters water and soak for 3 - 4 hours.
2. In a bowl, add 40 grams split bengal gram, 250 milliliters water and soak for 3 - 4 hours.
3. Transfer the soaked split mung beans, soaked split bengal gram into a blender, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon black pepper, 30 milliliters water and blend it into a paste.
4. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
5. Drain it on an absorbent paper. Keep aside.
6. In a blender, add 40 grams radish leaves, 2 tablespoons green chili, 4 cloves garlic, 40 grams curd, 1 teaspoon salt and blend it into a puree.
7. Place the prepared ladoo in a serving plate.
8. Garnish with prepared green chutney and grated radish.
9. Serve.

Kaji Vada

Servings - 2 - 3

INGREDIENTS
Water - 800 milliliters
Crushed mustard - 30 grams
Black salt - 1 tablespoon
Red chili - 1 1/2 teaspoons
Cumin powder - 1/2 teaspoon
Split mung beans - 250 grams
Water - 500 milliliters
Salt - 1 teaspoon
Asafoetida - 1/4 teaspoon
Fennel seeds - 1/2 teaspoon
Garlic paste - 2 teaspoons
Ginger paste - 2 teaspoons
Oil - for frying
Water
Mint - for garnishing

PREPARATION
1. In a bowl, add 800 milliliters water, 30 grams crushed mustard, 1 tablespoon black salt, 1 1/2 teaspoons red chili, 1/2 teaspoon cumin powder and mix it well.
2. Refrigerate for 24 hours.
3. In a another bowl, add 250 grams split mung beans, 500 milliliters water and soak for 2 - 3 hours.
4. Transfer this into a blender and blend it into a smooth paste.
5. Transfer this into a mixing bowl, add 1 teaspoon salt, 1/4 teaspoon asafoetida, 1/2 teaspoon fennel seeds, 2 teaspoons garlic paste, 2 teaspoons ginger paste and mix it well.
6. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
7. Take a bowl and fill it with water.
8. Add the fried vada into the water and soak for 15 - 20 minutes.
9. Pour the prepared kanji into the glass.
10. Add the vada into it.
11. Garnish with mint.
12. Serve.