Amarnath Locho with Spicy Gur Ladoo


Preparation time- 25 min
• 1 cup Amaranth dal
• 1/3 cup Poha
• 2 tbsp oil
• 1 no Green chilli
• 1 tbsp Ginger grated
• 1/2 tsp Asafoetida
• 1/4 tsp Turmeric powder
• 1/4 tsp Black pepper
• 1/2 tsp Red chilli powder
• 1 tsp Fruit salt
• 1 tsp salt
• 2 tbsp Jaggery melt

For Spicy Ladoo :
• 1/4 cup Amaranth dal
• 1/4 cup Chana dal
• 1 no Green chillies
• 1/2 tsp Grated ginger
• 1 tsp Fresh coriander
• 1/2 tsp Red chilli powder
• 1/4 tsp Asafoetida
• 1/4 tsp Cumin seeds
• Salt to taste
• 1 tsp Fruit salt
• 1 tbsp Oil
• 4 tbsp Puff rice
• 1 tbsp Chilli powder

• Wash and soak amaranth for 5 to 6 hrs.Drain and grind with soaked poha.
• Take the ground mixture in bowl and add ginger,asafoetida,turmeric powder,green chilli,salt and half the amount of red chilli powder.
• Add oil in the batter and mix.
• Grease the container with oil to be used for making amaranth locho.Add fruit salt in the batter and mix. Pour the mixture in the container.Pat container on the surface to mixture gets even..Sprinkle red chilly and black pepper on top of mixture.
• When water and steam starts forming,place the batter filled utensil on the wire stand.Cover the utensil and cook locho for 20 minutes in steam.
• Locho looks to be puffy and cooked.

For spicy Ladoo:
• Wash,soak for four hours and drain.
• Grind both the lentils with green chilli and asafoetida.
• Take out the mixture in a bowl and beat with a whisk to make Smooth..Add cumin seeds and grated ginger,mix well.
• Put in a perforated tray with cover and leave in steamer and steam for 20 minutes.
• Assemble amaranth locho,top spread jaggery melt,and place the spicy ladoo and garnish with chilli puff rice.

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