Mooli ke Gulgule (our version of ram ladoo)
5-6 Radishes (Moolis)
1 cup split yellow gram (mung dal) soaked, ground and kept overnight to ferment. Ensure the paste is thick otherwise radishes will make it runny.
1 tsp roasted powdered cumin (jeera)
A pinch of asafoetida (hing)
Chopped green chillies and finely chopped ginger
2 tsp chickpea flour (besan)
Hot oil for frying
Grate the moolis and sprinkle with salt. Don’t throw away the greens. Take about a handful and chop finely. Leave the grated moolis in a sieve to drain water. After ten minutes press out all the water and immediately mix all the ingredients and shape into small balls.
Deep fry in hot oil and team up with green coriander (dhania) chutney.
Radishes are famous for causing gas in the stomach. For this reason Ayurveda advises never to eat mooli without their leaves; additionally eating jaggery (gud) along with mooli and its leaves aids its digestion.