Ram Ladoo Recipe

Ram ladoo is a popular street food snack from Delhi. Laddus are normally sweet in taste, but Ram Laddus are salty and sour and are served with green chutney and grated radish. You can easily find Ram Laddu stall in the markets of Delhi.

It is classic, famous street food from Delhi, and can instantly spike up the tempo of any party that it is served in. The Ram Ladoo is a savory titbit made with a batter of dals and spices. These amazing ‘ladoos’ are topped with grated radish, chaat masala, and green and sweet chutneys, as is typical of any chaat. 

The unique taste and texture of the Ram Ladoos, together with the crunch of radish and the peppy taste of the chutneys is simply awesome!

#Serving Suggestion:  Serve ram ladoo as soon as they are assembled with the toppings. These crisply fried dal fritters make for a nice spicy snack during winters.

⇒Do give this recipe a try and share your comments below with me.

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RAM LADOO RECIPE

Ram ladoo is a popular street food snack from Delhi. These are basically fried pakoras or vadas made from moong dal and chana dal batter.
Course Chaat, Snacks, Street Food
Cuisine Indian
Keyword ram ladoo
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 5 hours
Total Time 5 hours 30 minutes
Servings 8 servings
Author Achala

Ingredients

for ram ladoo batter :

  • ½ cup or 120 grams moong dal (split and husked mung lentils)
  • ¼ cup or 60 grams chana dal (split and husked bengal gram)
  • 2 cups water for soaking
  • 1 inch ginger chopped
  • 2 green chilli chopped
  • ½ tsp cumin seeds
  • 1 pinch asafoetida (hing)
  • ½ tsp salt or add as required
  • Oil for deep frying

for green chutney :

  • 1 cup coriander leaves roughly chopped
  • 10-12 green chillies chopped
  • 1 inch ginger
  • 1 tbsp curd
  • 1 tsp lemon juice
  • Salt to taste

for topping :

  • 1 cup white radish grated
  • 2 tbsp coriander leaves finely chopped
  • Chat masala as required

Instructions

preparing batter for ram ladoo :

  • Collect all the required ingredients.
  • Wash and clean the yellow moong dal and chana dal in a deep bowl and soak it in enough water for 5-6 hours or overnight.
  • Drain all the water and add the soaked dal in a grinder or blender jar.
  • Add ginger, cumin seeds and chopped green chilli.
  • Without adding any water grind to a consistency which is not too fine, but semi-fine or slightly coarse. While grinding, grind in intervals. scrape off the sides of the jar and then continue to grind. Do not add any water while grinding. If you are not able to grind, then add very less water (a few teaspoons and then grind).
  • It should be very fine and not grainy. Should feel like a dal paste. Transfer the batter to the large mixing bowl.

preparing spicy green chutney :

  • For green chutney, add coriander leaves, green chilli, ginger, curd, and salt in a grinder.
  • Grind to a smooth chutney.
  • Transfer the chutney into a bowl.
  • Add lemon juice and mix it well.
  • Keep aside.

preparing the topping :

  • Rinse, peel and then grate a small white radish.
  • Add chopped coriander leaves to the grated radish.
  • Mix well and keep aside.

frying ram ladoo :

  • Before frying, take the batter and add asafoetida and salt.
  • Mix well.
  • Using a spoon or wired whisk or whisk the batter with an electric beater begin to beat it stirring in one direction. do this vigorously at least for 2 to 3 minutes. Beating the batter incorporates air, which in turn helps to make the batter light and fluffy. The more the air is incorporated in the batter the fluffier these ladoos will turn out to be.
  • The batter should look light and fluffy.
  • Heat oil for deep frying in a kadai or pan.
  • When the oil becomes hot, with a spoon or with your hands, gently drop the pakora batter in the oil.
  • Do not over crowd the kadai with the pakoras. add depending on the size of the kadai and pan.
  • On a medium flame, fry the pakoras until golden in color .
  • When one side is golden and crisp, gently turn over with a slotted spoon and fry the other side.
  • Flip a couple of times, keep on turning them and fry on a medium flame.
  • Continue to fry till the pakoras become golden and crisp.
  • Remove from oil and set it on a paper towel to drain excess oil.
  • Repeat the process with rest of the batter and fry ladoos until golden in color.

assembling ram ladoo :

  • In individual serving bowls or plates, take 7 to 8 ram ladoo.
  • Generously top them with green chutney. You can add less or more. you can also add sweet tamarind chutney at this step.
  • Then top up with the grated radish & coriander leaves mixture.
  • Sprinkle some chat masala.
  • Serve ram ladoo and enjoy them as a nice winter snack.

Notes

  • The other way is the non-fried version in the appam pan. Only difference – the appam ones turned a bit dense due to prolonged cooking. But both taste equally good and crunchy. 
  • Blend the dal without adding any water, else the batter will turn watery.
  • Do not add baking soda in it for softness. The key to making soft pakoras lies in soaking and whipping.
  • Do not keep the batter too thick. This is because very thick batter produces somewhat hard and dense dumplings. Similarly, if the batter is thin then the pakoras would absorb a lot of oil. So, keep a medium consistency.
  • The batter should become very light. Another test is that take water in a small bowl and
    put a small drop of batter in a bowl filled with water. If it floats, means whipped enough. If disperses, then whip more.

How to Make Ram Ladoo (Step By Step Instructions With Photos) :

preparing batter for ram ladoo :

1. Collect all the required ingredients.

2. Wash and clean the yellow moong dal and chana dal in a deep bowl and soak it in enough water for 5-6 hours or overnight.

3. Drain all the water and add the soaked dal in a grinder or blender jar.

4. Add ginger, cumin seeds and chopped green chilli.

5. Without adding any water grind to a consistency which is not too fine, but semi-fine or slightly coarse. While grinding, grind in intervals. scrape off the sides of the jar and then continue to grind. Do not add any water while grinding. If you are not able to grind, then add very less water (a few teaspoons and then grind).

6. It should be very fine and not grainy. Should feel like a dal paste. Transfer the batter to the large mixing bowl.

preparing spicy green chutney :

1. For green chutney, add coriander leaves, green chilli, ginger, curd, and salt in a grinder.

2. Grind to a smooth chutney.

3. Transfer the chutney into a bowl.

4. Add lemon juice and mix it well.

5. Keep aside.

preparing the topping :

1. Rinse, peel and then grate a small white radish.

2. Add chopped coriander leaves to the grated radish.

3. Mix well and keep aside.

frying ram ladoo :

1. Before frying, take the batter and add asafoetida and salt.

2. Mix well.

3. Using a spoon or wired whisk or whisk the batter with an electric beater begin to beat it stirring in one direction. do this vigorously at least for 2 to 3 minutes. Beating the batter incorporates air, which in turn helps to make the batter light and fluffy. The more the air is incorporated in the batter the fluffier these ladoos will turn out to be.

4. The batter should look light and fluffy.

5. Heat oil for deep frying in a kadai or pan.

6. When the oil becomes hot, with a spoon or with your hands, gently drop the pakora batter in the oil.

7. Do not over crowd the kadai with the pakoras. add depending on the size of the kadai and pan.

8. On a medium flame, fry the pakoras until golden in color .

9. When one side is golden and crisp, gently turn over with a slotted spoon and fry the other side.

10. Flip a couple of times, keep on turning them and fry on a medium flame.

11. Continue to fry till the pakoras become golden and crisp.

12. Remove from oil and set it on a paper towel to drain excess oil.

13. Repeat the process with rest of the batter and fry ladoos until golden in color.

assembling ram ladoo :

1. In individual serving bowls or plates, take 7 to 8 ram ladoo.

2. Generously top them with green chutney. You can add less or more. You can also add sweet tamarind chutney at this step.

3. Then top up with the grated radish & coriander leaves mixture.

4. Sprinkle some chat masala.

5. Serve ram ladoo and enjoy them as a nice winter snack.

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