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Ram Ladoo

A plate of Ram Ladoo topped with green chutney and shredded radish.

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Manjula Jain

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A plate of Ram Ladoo topped with green chutney and shredded radish.

Ram Ladoo (Delhi Street Food)

Ram Ladoo is a popular Delhi street food. Ram Ladoo is a delicious snack. Moong dal pakoras served with cilantro chutney and topped with shredded radish. These ladoos takes on the flavor of chutney and radish, this is what makes this dish a yummy and lip-smacking chaat.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Indian
Servings 4 people

Ingredients
  

  • ½ cup washed moong dal
  • ¼ cup chana dal Bengal gram
  • ⅛ tsp asafetida hing
  • ½ tsp cumin seeds jeera
  • 1 tsp salt
  • 1 Tbsp green chili chopped
  • 1 Tbsp ginger grated
  • 2 Tbsp cilantro chopped, green coriander
  • Oil for deep frying

For Garnish

Instructions
 

  • Wash and Soak moong and chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume.
  • Drain the water, and grind dal without adding any water, do not grind dal to fine paste, dal should be little grainy.
  • Take out the dal in a mixing bowl and beat the batter for couple of minutes, till it is fluffy. This will aerate the batter to make soft ladoos. Laddos are crispy outside and soft inside. Add all the ingredients, asafetida, cumin seeds, salt, ginger, green chili, and cilantro. Whip it again. The more air is incorporated in the batter the fluffier ladoos will be.
  • Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Ram Ladoo will not cook through and will not be crispy.
  • Place about 1 tablespoon of batter into the oil. Fry the Ram Ladoos in small batches. Fry them until golden-brown all around.
  • Ram Ladoo should be crispy from outside and should be soft inside.
  • Take them out over paper towel, this absorb the access oil.
  • Ram Ladoos should be served hot, to serve the Ram Ladoos, drizzle the chaat masala, cilantro chutney, and grated radish and little chat masala again.

Notes

Preparation time does not include soaking time.
Keyword Chaat, Chana Dal Pakoras, Easy To Make, Gluten Free, Homemade, Jain Food, Moong Dal Pakoras, Party Food, Sattvik Food, Snack, Tea Time Snack, Vegan, Vegetarian
Tried this recipe?Let us know how it was!

Comments

13 responses to “Ram Ladoo”

  1. Recruitment Cave

    OMG… I wish i could have this

  2. PAST QUESTION

    This delicacy is eye-catching

  3. Chicken Manchurian Recipe

    5 stars
    the very tempting recipe I tried yum

  4. siri chandana

    Thanks for sharing amazing recipe. It looks so yummy and delicious!

  5. Varun Sharma

    5 stars
    Delhi is famous for its street food. Thanks for the recipe.

  6. GoFoodizz

    5 stars
    Awesome Recipe thanks for sharing

  7. Varun Sharma

    5 stars
    Wow, I look yummy. Thanks for sharing this amazing recipe. I defiantly try at home.

  8. Francesco Gatti

    5 stars
    India is a nation of food varieties and this recipe is looking something different. Can you tell me what is moong dal and chana dal….I didn’t get that. But it’s looking like Vada which I had when I was in Mumbai. It’s the same or different recipe?

    1. Manjula Jain

      Francesco, you can find these dal in the Indian grocery store or online.

  9. Edward Mills

    I personal Tell my wife to always visit this blog as often as possible to learn how to prepare recipes like this

    1. Manjula Jain

      thank you

  10. Crazy4indianfood

    5 stars
    What kind of oil do you recommend?

    1. Manjula Jain

      I use canola oil but any oil will work

5 from 6 votes

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