Ram Ladoo
Crispy, golden fritters made from moong dal, deep-fried to perfection. This iconic Delhi street food is served hot, topped with tangy chutneys and sharp, grated radish for a burst of flavor in every bite.
For 4 servings
Soak the Dals
- Rinse the yellow moong dal and chana dal together under cool running water until the water runs clear.
- Place the rinsed dals in a large bowl and cover with at least 3-4 cups of water. Let them soak for a minimum of 4 hours, or up to 6 hours.
Prepare the Batter
- Once soaked, drain the water from the dals completely. Do not leave any excess water.
- Transfer the drained dals to a high-speed blender or grinder jar. Add the chopped ginger and green chillies.
- Grind the mixture into a thick, slightly coarse paste. Avoid adding water. If absolutely necessary, add 1-2 tablespoons of water, just enough to help the blades move.
Aerate the Batter
- Transfer the ground batter to a large mixing bowl. Add the salt and asafoetida (hing).
- Using your hand or a stand mixer with a whisk attachment, beat the batter vigorously in a circular motion for 5-7 minutes. This step is crucial for incorporating air, which makes the ladoos light and fluffy.
- To check if the batter is ready, drop a small dollop into a bowl of water. If it floats to the surface, it's perfectly aerated. If it sinks, continue whipping for a few more minutes and test again.
Deep-Fry the Ladoos
- Heat the vegetable oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C / 350°F).
- To test the oil, drop a tiny bit of batter into it. If it sizzles and rises to the top steadily, the oil is ready.
- Carefully drop small, bite-sized portions of the batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in batches.
- Fry for about 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp.
- Use a slotted spoon to remove the fried ladoos and place them on a plate lined with paper towels to absorb excess oil.
Assemble and Serve
- Arrange 5-6 hot Ram Ladoos on a serving plate.
- Generously top them with a heap of freshly grated radish.
- Drizzle with green chutney and sweet tamarind chutney according to your preference.
- Garnish with a sprinkle of chaat masala and freshly chopped coriander leaves.
- Serve immediately to enjoy the perfect combination of hot, crispy ladoos and cool, tangy toppings.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to fluffy Ram Ladoos is a well-aerated batter. Do not skip the 5-7 minute whipping step.
- 2Use minimal water while grinding the dal. A thick batter prevents the ladoos from absorbing too much oil and becoming greasy.
- 3Maintain a consistent medium heat while frying. If the oil is too hot, the ladoos will brown quickly on the outside but remain uncooked inside. If it's not hot enough, they will soak up oil.
- 4Serve immediately after assembling. The moisture from the radish and chutneys will make the ladoos soggy if they sit for too long.
- 5For a variation, you can add finely chopped spinach or fenugreek leaves (methi) to the batter before frying for extra flavor and nutrition.
Adapt it for your goals.
Herbaceous
Mix 1/4 cup of finely chopped fresh coriander or mint leaves directly into the batter before frying for a fresh, herby flavor.
SpicySpicy
Add 1/2 teaspoon of red chilli powder or a finely chopped red chilli to the batter for an extra kick of heat.
Vegetable LoadedVegetable-Loaded
Incorporate 1/4 cup of finely grated carrots or finely chopped onions into the batter for added texture and sweetness.
Why this is on our healthy list.
Rich in Plant-Based Protein
The combination of moong dal and chana dal provides a high-quality source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Dietary Fiber
Lentils are packed with dietary fiber, which aids in digestion, helps maintain bowel regularity, and contributes to a feeling of fullness, potentially helping with weight management.
Supports Digestive Health
Asafoetida (hing) is traditionally used to prevent bloating and aid digestion. The grated radish topping also contains enzymes that support a healthy digestive system.
Packed with Essential Minerals
Moong dal is a good source of essential minerals like iron, potassium, and magnesium, which are vital for blood production, maintaining blood pressure, and nerve function.
Frequently asked questions
One serving of Ram Ladoo (approximately 5 pieces with toppings) contains around 280-320 calories, primarily from the lentils and the oil used for deep-frying.