ram ladoo recipe, how to make ram ladoo | street food in delhi

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:

• Dahi vada
• Dahi bhalla
• Golgappa recipe
• Aloo tikki
• Veg momos
• Samosa chaat
• Samosa recipe

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.

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