Ram Ladoo

Delhi's popular Street food, Ram Ladoo Recipe | How to make Ram Ladoo or Moong Dal Ladoo or Pakodi| Video Recipe for Ram Ladoo

About the Recipe

Ram Ladoo or Moong Dal(Split Moong Lentils) fritters, served topped with tangy and spicy chutneys and laced with grated daikon radish. These are a popular street food from the Delhi and adjoining states, especially Uttar Pradesh. One should not get confused with the name.. Ladoo (a sweet treat) .. it has nothing to do with it. No one is sure how the name came up. In adjoining states these are also known as Moong Dal Pakodi.

The only difference is that there some people add Chana Dal and some make only with Moong Dal.

Though these are available in almost throughout the year, you can see carts in every nook and corner of the city especially during monsoon and winters. In winters abundance of radish is available. Ram Ladoo chaat is served with chutneys and topped with radish.

Shopping trips to Delhi markets(Lajpat Nagar, Sarojini Nagar) used to be incomplete without gorging on plates of Ram Ladoo, Chole Bhature, Delhi's Matar Kulcha or Moong Dal stuffed Aloo Tikki.

Easy to prepare ram ladoo are one of our favorite snacks whenever we have rainy or chilly weather and cravings for fried food hit.

These are protein rich as made with lentils and we don't mind having fried snacks these once in a while. You can always make the low oil version in appe pan also, and these taste wonderful when made that ways also.

Checkout the low oil recipe for Ram Ladoo from Mayuri's Jikoni Ram Ladoo

Ingredients for Ram Ladoo

To make Ram Ladoos we need Moong dal (Split Moong Lentils-skinned), Chana Dal(SPlit Bengal Gram). Like I mentioned above, you can skip chana dal, as even many street vendors add it and many skip it. I like to add Chana Dal, as it adds a crispy touch the moong dal ladoos.

Other ingredients are green chillies, ginger, cumin seeds. You can add red chilli powder also, but since I add green chillies you can skip it.

Spicy Coriander Chutney, Tangy Tamarind Chutney, grated Radish and lemon juice to serve .

Incase you don't have radish you can skip it and simply have it chutneys, without Daikon radish. I used the European Radish that are available in stores here. Also you can add a mix of grated carrots along with beets for a colorful touch and added nutrition.

Moong Dal Recipes from the blog

Moong Dal Khichdi, Moong Dal Halwa, Moradabadi Dal Chaat, Moong Dal Halwa, Moonglet(Vegan Omelette Reicpe)

How to serve Ram Ladoo

The uniqueness of this Chaat is the way it is served. When Radish are in season, these are topped with grated radish, topped with chutneys, with drizzle of lemon juice. This makes it very flavourful. In our local language we say Chatpata kinds(tangy and spicy)!!

Monsoon Special Recipes

Monsoon is the short rainy season in Indian Subcontinent. It brings much relief from the hot summers. And when when it rains, we Indians love to gorge on deep fried food. Also, as per Ayurveda, having some deep fried food in moderation is good for our body. The reason for this is as the temperature lowers down , body craves for high calorie food. Having fried food in moderation balances the cravings and the need for calorie intake.

Some of the deep fried recipes from the blog.. Bread Pakora, Dal Ke Pakode, Matar Ki Kachori, Rajasthani Pyaz Ki Kachori, Cheesy Semolina Bites, Cheesy Jalapeno Poppers, Spring Rolls, Aloo Poha Cutlets, Rajasthani Paush Vada, Kutte Ke Pakore

Checkout other monsoon treats by the fellow bloggers..

Air Fryer Vegetable Pakoras by Jayashree

Rice Cutlet Recipe with leftover rice by Narmadha

Beetroot and Potato Tikki by Preethi

Garlic Rasam by Poonam

Moong Dal Pakora by Ruchi

Baked Maddur Vada by Vanitha

How to make Delhi's popular Street Food Ram Ladoo

Checkout the detailed method in recipe card and Video(to be updated soon)

Some of the important points to keep in mind to get soft melt in mouth Ram Ladoo

• Soak Dals for at least 3-4 hrs.
• Drain all the water from soaked before grinding.
• Add very little water 2-3 tbsp at a time while grinding. And grind dal in small amounts if making a big batch of ladoos.
• Beat the batter till it is light fluffy and creamy in color. this is very important else, ladoos may get dense.
• Cook ladoos, in medium hot oil. If we drop batter in very hot oil, ladoos will cook from outside and inside will remain uncooked and dense.

How long can I store these Ladoos/Moong Dal Pakodi

These taste best when made fresh. But, you can refrigerate these for about 1-2 days if preparing for a party or get together. Reheat in oven(preheating mode) or air fryer or otg and serve.

Recipe Card and Video Link for Ram Ladoo

Do make this North India's famous street food and enjoy it topped it with your favourite chutneys.Kids love to have it with ketchup or tamarind chutney if they don't want to have it with radish. It makes a wonderful choice for get togethers and parties.

Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.

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