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–+ servings
Ram Ladoo

Ram Ladoo

Swati
Gluten-free Moong Dal Lentil Deep fried Dumplings served with Chutneys and grated Radish| Learn how to make Delhi's popular start food Ram Ladoo
5 from 8 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Soaking time for Dal/Lentils 4 hours
Course Snacks and Starters
Cuisine Indian, Indian North Indian
Servings 24 pakodis/fritters

Equipment

  • Grinder
  • Kadhai/Heavy Bottom Pan

Ingredients
  

  • 1 Cup Moong Dal
  • ¼ Cup Chana Dal
  • 2-3 Green Chillies
  • Small Ginger Piece
  • 1-2 tsp Cumin Seeds
  • Red Chilli Powder(optional) if not using green chillies
  • Salt to taste
  • Oil for frying

To serve Ram Ladoo

  • Tamarind Chutney as required
  • Cilantro/Coriander Chutney as required
  • Grated Radish/Carrot/Beetroot as required
  • Lemon Juice as required

Instructions
 

  • Wash nicely and soak dal for about 3-4 hrs.
  • When ready to make, drain water completely from dal.
  • Add salt, ginger, green chillies and grind to fine paste.
  • Do not add much water. Add about 1-2 tbsp at a time. Also, grind dal in small batches.
  • Transfer batter in a bowl, add cumin seeds, finely chopped coriander(optional).
  • Beat batter for about 5-10 mins. till it is nice and fluffy, It will change color to light cream.
  • Heat oil in a kadhai on medium flame. Drop little batter to check whether it is ready for frying.
  • The batter should rise slowly.
  • Drop spoonful of batter carefully in hot oil and fry on medium-low flame.
  • Fry till the out part starts to change light yellow in color.
  • Take out fried ladoos on an absorbent kitchen towel.

Assemble and serve Ladoo

  • In serving dish take 6-8 ladoos,.
  • Top with sweet tamarind and green chutney . Add grated radish and top drizzle lemon juice.
  • Enjoy Ram Ladoo chaat.

Video

Notes

  • 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.
Keyword Moong Dal Ladoo, Moong Dal Pakodi
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