½cupmoong dalor 120 grams moong dal (split and husked mung lentils)
¼cupchana dalor 50 grams chana dal (split and husked bengal gram)
1.5cupswater- for soaking
½inch ginger- chopped
1green chilli- chopped
½teaspoonsaltor add as required
oil for deep frying
for green chutney
1cupcoriander leavesor ½ cup coriander leaves + ½ cup fresh mint leaves
1 or 2green chillies- chopped
1small to medium garlic, chopped
¼teaspoonblack saltor regular salt or add as required
1tablespoonwater- for grinding
½teaspoonamchur powder(dry mango powder) or ½ teaspoon lemon juice or ½ teaspoon anardana powder
toppings for ram ladoo
⅓cupgrated white radish
1tablespoonchopped coriander leaves
lemon juice as required
chaat masala as required
black salt as required
soaking dals and preparing the batter
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 them 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.