Crispy Daal – Delhi Street Food


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Daal Gulgule also known as Ram Laddu  is a famous street food from Delhi made using single lentil or a mix of more than one lentil /dal.These crispy golden balls can either be enjoyable as it is means just fried or you can make or add it to your chaat like Dahi chaat or to a tomato gravy.Here lets make the basic version.

Ingredients :-

  • 1 cup split Bengal gram / Tuta Channa Dal
  • 2 Chillies
  • 1 inch Ginger / Adrakh
  • Salt to taste
  • 1/4 tsp Nigella / Kalonji
  • A pinch Asafoetida / Hing
  • Oil for frying
  • 1/4 tsp Black salt


  1. Keep Channa dal soaked in 1 cup Water for 4 hours.
  2. Grind dal into a thick paste adding Chilli and Ginger.
  3. Then keep this paste covered to ferment for about 6 – 8 hours.
  4. Next add Salt,Asafoetida and Nigella.
  5. Now beat the batter for couple of minutes to make Gulgulla soft and fluffy.
  6. In hot Oil drop the batter as small balls using a teaspoon or you can even drop it using your hand thumb.
  7. Fry over medium till golden brown.
  8. Strain over paper towel.Sprinkle Black salt.
  9. Serve hot with green chutney.

Tips :-

  • Channa dal paste shouldn’t be grainy but a smooth paste.
  • In summers 6 hours is sufficient to ferment,long hours might make the paste sour.
  • Never add Salt before fermenting batter because Salt slows down the process of fermentation.
  • You can add your choice of spices in your version of Gulgulla.

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