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Ram Ladoo
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5 from 8 votes

Ram Ladoo

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
Prep Time15 mins
Cook Time20 mins
Soaking time for Dal/Lentils4 hrs
Course: Snacks and Starters
Cuisine: Indian, Indian North Indian
Keyword: Moong Dal Ladoo, Moong Dal Pakodi
Servings: 24 pakodis/fritters
Author: Swati


  • Grinder
  • Kadhai/Heavy Bottom Pan


  • 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


  • 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.



  • 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.