Ram Ladoo Recipe
Ram Ladoo is a popular street food from the vibrant streets of Delhi, India. Unlike traditional ladoos, these are savory delights made with a combination of yellow moong dal and chana dal. Crispy on the outside and soft on the inside, these fritters are garnished with freshly grated radish and served with tangy green chutney. For an extra punch, you can add tamarind chutney alongside. Perfect as an appetizer or snack, Ram Ladoo is an irresistible treat that pairs beautifully with a steaming cup of Masala Chai.
Recipe Overview
| Cuisine | North Indian Recipes |
|---|---|
| Course | Snack |
| Diet | Vegetarian |
| Prep Time | 220 minutes (soaking time) |
| Cook Time | 10 minutes |
| Total Time | 230 minutes |
Ingredients
For the Ladoos
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 3/4 cup |
| Chana Dal (Bengal Gram Dal) | 1/4 cup |
| Green Chillies | 2 |
| Ginger | 1 inch piece |
| Coriander Leaves (chopped) | 2 tablespoons |
| Salt | To taste |
For Garnishing
| Ingredient | Quantity |
|---|---|
| Radish (Mooli/Mullangi), grated | 1/2 cup |
| Chaat Masala Powder | To taste |
For Green Chutney
| Ingredient | Quantity |
|---|---|
| Mint Leaves (Pudina) | 1/2 cup |
| Coriander Leaves (Dhania) | 1/2 cup |
| Garlic (chopped) | 1 cup |
| Ginger (grated) | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 tablespoon |
| Salt | To taste |
| Green Chilli | 1 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 6 g |
| Carbohydrates | 28 g |
| Fat | 4 g |
| Fiber | 5 g |
| Vitamin C | 15 mg |
Instructions
Step 1: Soak and Grind the Lentils
- Begin by soaking the yellow moong dal and chana dal in separate bowls of water for 2-3 hours.
- Once soaked, drain the water and grind the chana dal along with green chillies and ginger in a mixer or food processor to form a smooth paste. Avoid adding water during the grinding process.
- Similarly, grind the soaked yellow moong dal into a smooth paste.
Step 2: Prepare the Batter
- Combine both pastes in a large mixing bowl.
- Add salt and chopped coriander leaves to the mixture. Mix well and set the batter aside.
Step 3: Make the Green Chutney
- In a mixer, grind all the chutney ingredients (mint leaves, coriander leaves, garlic, ginger, amchur powder, salt, and green chilli) into a smooth paste. Add a small amount of water to achieve the desired consistency.
- Transfer the chutney to a bowl and set it aside.
Step 4: Cook the Ladoos
- Heat a paniyaram pan (or appe pan) on low-medium heat and add 1 teaspoon of oil to each cavity.
- Using a spoon, drop 1 tablespoon of batter into each cavity, filling them halfway. Cover the pan with a lid and cook on low-medium heat.
- After 2-3 minutes, remove the lid and flip the ladoos to cook the other side.
- Once golden brown and crisp on both sides, remove the ladoos from the pan and repeat the process with the remaining batter.
Step 5: Assemble and Serve
- Arrange the cooked Ram Ladoos on a serving plate or bowl.
- Pour a generous amount of green chutney over the ladoos.
- Garnish with freshly grated radish and sprinkle chaat masala or black salt on top.
Serving Suggestions
Serve Ram Ladoos hot as a delightful tea-time snack with Masala Chai or as a starter for your party menu. Pair them with a North Indian meal comprising Whole Wheat Palak Naan, Creamy Dal Makhani, and Boondi Raita for a wholesome experience.
Enjoy the authentic flavors of Delhiβs street food from the comfort of your kitchen!
