ram ladoo recipe with step by step pics. 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. however they are called as ram ladoo.
when i had first heard about this dish, i thought that these are sweet ladoos. but when i saw them, they were not sweet ladoos but deep fried pakoras.
these moong dal pakoras are served with grated radish and green chutney with some lemon juice added in. now this combo is too good and you should try it.
we like to add some sweet tamarind chutney, so that it balances this spiciness of the green chutney and the pungency of the radish. the grated radish add a lot of flavor and crunch in the pakoras. so do add them. without radish something will be missing.
in the ram ladoo recipe i have shown the method only with green chutney and not sweet chutney. this green chutney is slightly spicy. but you can decrease or increase the spiciness by adding less or more green chilies. you can also add sweet chutney. i did add sweet chutney later while serving the remaining batches of pakoras.
serve ram ladoo as soon as they are assembled with the toppings. these crisp fried dal fritters make for a nice spicy snack during winters.
few more popular delhi street food recipes are:
ram ladoo recipe
INGREDIENTS FOR ram ladoo recipe
main ingredients for ram ladoo
- ½ cup moong dal OR 120 grams moong dal (split and husked mung lentils)
- ¼ cup chana dal OR 50 grams chana dal (split and husked bengal gram)
- 1.5 cups water - for soaking
- ½ inch ginger - chopped
- 1 green chilli - chopped
- ½ teaspoon cumin seeds (jeera)
- 1 pinch asafoetida (hing)
- ½ teaspoon salt or add as required
- oil for deep frying
for green chutney
- 1 cup coriander leaves (dhania patta) OR ½ cup coriander leaves + ½ cup fresh mint leaves
- 1 or 2 green chillies - chopped
- 1 small to medium garlic (lahsun), chopped
- ¼ teaspoon black salt or regular salt or add as required
- 1 tablespoon water - for grinding
- ½ teaspoon amchur powder (dry mango powder) OR ½ teaspoon lemon juice OR ½ teaspoon anardana powder
toppings for ram ladoo
- ⅓ cup grated white radish (mooli)
- 1 tablespoon chopped coriander leaves (dhania patta)
- lemon juice as required
- chaat masala as required
- black salt as required
HOW TO MAKE ram ladoo recipe
soaking dals and preparing batter for ram ladoo
- 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.
- 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).
- remove all the batter in a bowl and keep aside.
preparing spicy green chutney and toppings
- take all the ingredients mentioned under the title "for green chutney".
- grind to a smooth chutney. cover and keep 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 keep aside.
frying ram ladoo
- 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 pakoras.
- the batter should look light and fluffy. you can also whisk the batter with an electric beater.
- heat oil for deep frying in a kadai or pan.
- when the oil becomes hot, then on a medium flame, fry the pakoras. 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.
- 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 pakoras become golden and crisp.
- remove with a slotted spoon.
- place the fried ram ladoo on kitchen paper towels.
- fry the remaining batches of ram ladoo in the same way.
assembling ram ladoo
- in individual serving bowls or plates, take 3 to 4 ram ladoo.
- 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 & coriander leaves mixture.
- squeeze some lime or lemon juice.
- 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 requirements.
- serve ram ladoo and enjoy them as a nice winter snack.
how to make ram ladoo recipe
a) soaking dals and preparing the batter
1. firstly rinse ½ cup moong dal (120 grams moong dal) and ¼ cup chana dal (50 grams chana dal) a couple of times in water. then soak both the dals in 1.5 cups water for about 3 to 4 hours or overnight. if you want, you can also just use ¾ cup moong dal and skip chana dal.
2. drain all the water and add the soaked dals in a grinder or blender jar. also add, ½ inch ginger (chopped), 1 green chilli (chopped), ½ teaspoon cumin seeds, a pinch of asafoetida, and ½ teaspoon salt or add salt as required.
3. 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). remove all the batter in a bowl and keep aside.
b) preparing spicy green chutney and toppings
1. take 1 cup coriander leaves (dhania patta) OR ½ cup coriander leaves + ½ cup mint leaves, 1 to 2 green chillies (chopped), 1 small to medium garlic (lahsun), ¼ teaspoon black salt (can also add regular salt as required) and ½ teaspoon amchur powder (dry mango powder) OR ½ teaspoon lemon juice OR ½ teaspoon anardana powder in a small grinder jar.
2. add 1 tablespoon water and grind to a smooth chutney. cover and keep aside.
3. rinse, peel and then grate a small white radish. you will need ⅓ cup grated white radish (mooli).
4. add 1 tablespoon chopped coriander leaves to the grated radish. mix well and keep aside.
frying ram ladoo
1. 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 pakoras.
2. the batter should look light and fluffy. you can also whisk the batter with an electric beater.
3. heat oil for deep frying in a kadai or pan. when the oil becomes hot, then on a medium flame, fry the pakoras. with a spoon or with your hands, gently drop the pakora batter in the oil.
4. do not over crowd the kadai with the pakoras. add depending on the size of the kadai and pan.
5. when one side is golden and crisp, gently turn over with a slotted spoon and fry the other side.
7. flip a couple of times and continue to fry the pakoras.
8. fry the pakoras till they become golden and crisp.
9. remove with a slotted spoon.
10. place the fried ram ladoo on kitchen paper towels.
11. fry the remaining batches of ram ladoo in the same way.
assembling ram ladoo
1. in individual serving bowls or plates, take 6 to 7 ram ladoo. you can assemble ram ladoo as soon as they are made or while they are warm.
2. top up with some 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 (mooli) and coriander leaves mixture.
4. squeeze some lime or lemon juice.
5. 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 requirements.
6. serve ram ladoo and enjoy them as a nice winter snack.
Can I make the laddus a day in advance and reheat before serving?
yes you can.
Awesome recipe ..thanks
Welcome Fara
Hi the taste was good but the balls were hard
hard? did you beat the batter with the spoon or wired whisk. also was the batter light and fluffy before frying.
Hi Can i add any other topping instead of radish?
swathi, you can add grated carrots. but carrots with give a nice sweet texture and the pungency of the radish won’t be there. in fact you can even add grated beetroot along with carrot. though in delhi they only serve with radish or sometimes a mix of radish and carrots.
sweet tamarind chutney recipe?
tejaswi, sweet tamarind chutney recipe link here – https://www.vegrecipesofindia.com/tamarind-date-chutney-recipe-sweet-chutney-for-chaat/
Definitely going to try this. Loved ram laddoos, bt never liked having from the street vendor s due to hygiene issues.
thanks shreerupa. do try them. homemade ones are always better 🙂