ram ladoo

Ram Laddu is a popular street food snack from Delhi. These are crispy fritters made from moong dal and chana dal batter. Ram Ladoo is served with toppings of spicy green chutney, sweet tamarind chutney, grated radish, lemon juice and chaat masala.

Ram Laddu | How to make Ram Ladoo

moong dal (- 120 grams (split and husked mung lentils))

water (- for soaking)

ginger

green chilli (- chopped or ½ teaspoon chopped)

cumin seeds

asafoetida ((hing))

salt (or add as required)

oil (as needed for deep frying)

coriander leaves mint

garlic (- small to medium-sized, peeled and chopped)

black salt (or regular salt

water (- for grinding)

amchur powder ((dry mango powder)

Tamarind Chutney (- as needed, optional)

white radish

coriander leaves

lemon juice (or lime juice, as required)

chaat masala (as required)

black salt (as required)

Firstly rinse both the lentils a couple of times in water. Then soak them in 1.5 cups water for about 3 to 4 hours or overnight.

Drain all the water and add the soaked dals in a grinder or blender jar. Also add ginger, green chilli, cumin seeds, asafoetida and salt.&nbsp;

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 of 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 or blend).

Remove all the batter in a bowl and set aside.

Soaking lentils and preparing the batter

In a small grinder or blender, take all the ingredients mentioned under the heading &quot;for spicy green chutney&quot; above. 

Grind to a smooth chutney. Cover and set aside.

Rinse, peel and then grate a small white radish. You will need ⅓ cup grated white radish (mooli).

Add 1 tablespoon chopped coriander leaves to the grated radish. Mix well and set aside.

Preparing spicy green chutney and toppings

Before frying, take the batter and using a spoon or wired whisk 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. This results in soft texture of the fritters.

The batter should look light and fluffy.

Heat oil for deep frying in a kadai or pan.

When the oil becomes hot, then on a medium heat, fry the fritters. Carefully, with a spoon, gently drop the pakora batter in the hot oil.

Do not over crowd the kadai with the fritters. Add depending on the size of the kadai and pan.

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

Flip a couple of times and continue to fry till the fritters become golden and crisp.

Remove with a slotted spoon.

Place them on kitchen paper towels.

Fry the remaining batches of ram ladoo in the same way.

Frying ram ladoo

In individual serving bowls or plates, take 3 to 4 ram laddu.

Top up with some 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 and coriander leaves mixture.

Squeeze some lime or lemon juice according to taste preferences.

Sprinkle some chaat masala and black salt (optional). You can also keep the chutney and toppings in small bowls and keep them on the dining table. So that each person, takes these as per his or her needs.

Serve Ram Laddu and enjoy them as a nice snack.

Assembling ram laddu

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Ram Laddu | How to make Ram Ladoo

Top 1 ram ladoo recipes from across the web

The most viewed ram ladoo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ram Laddu | How to make Ram Ladoo

The most viewed ram ladoo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine