Ram Ladoo Recipe: Popular Delhi Street Food

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Ram ladoo, a snack prepared with spiced and fried lentil batter, is a very popular street food of Delhi. It is traditionally served with two different chutneys: a spicy green chutney prepared with radish leaves, cilantro and mint, and a tamarind and jaggery sweet and sour chutney.

This snack looks lovely and is yummy, too. Do try it and share your feedback.

Cook Time

Ingredients

For the mooli (radish chutney):

• 1 cup mooli (radish), washed and chopped
• 1 cup hara dhania (cilantro), washed and chopped
• 1/2 cup pudina (mint leaves), eashed
• 2 tbsp khari boondi or sev, type of fried lentil noodles
• 3-4 green chillies (I used 2 for a less spicy version)
• 1 tsp salt
• 2 lemons, juiced
• Water as needed, for grinding

For the ladoo batter:

• 1 cup moong dal (yellow dal), soaked in water overnight
• 1/4 cup chana dal, soaked in water overnight
• 1 inch ginger, grated
• 1 green chilli
• 1/4 tsp baking soda
• 1 tsp salt
• Water as needed (we used 2 tbsp)
• Besan (brown chickpea flour), as needed

For deep-frying:

• Vegetable oil as needed

For serving:

• Mixture of grated radish and radish leaves
• Gud-imli (tamarind-jaggery chutney)
• Radish chutney prepared in this recipe

Instructions

1. Prepare the mooli (radish chutney): In a grinder jar, add the chopped mooli leaves, hara dhania, pudina, khari boondi, green chillies, salt and lemon juice. Add water as needed and grind it to a thick, finely ground consistency chutney. Set aside.
2. Prepare the ladoo batter: In a grinder jar, add the soaked moong dal, soaked chana dal, ginger, green chilli, baking soda and salt. Add just enough water to help it grind to a thick fine paste. Transfer the paste to a bowl.
3. Whisk the batter by hand in one direction only until it is light and fluffy. This will take about 5 minutes. Set aside. Note: After whisking the batter, if it seems to be slightly thin, add some chickpea flour and stir it in.
4. Heat oil on medium heat then drop spoonfuls of batter in the hot oil and fry the ladoos until they turn crisp and golden. Transfer to a plate and fry as many ladoos as you need. Store any unused batter in the fridge and use it within 1-2 days.
5. To serve the ladoo, place a layer of ladoos in a small plate, spread a mixture of grated radish and sliced radish leaves over them, spread some gud-imli chutney over this and finally spread the mooli chutney over this.
6. Ram ladoo dish is ready. Serve it immediately.

Ram Ladoo Recipe: Delhi Street Food

© 2021 Rajan Singh Jolly