Ram Laddu | How to make Ram Ladoo
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Ram Laddu | How to make Ram Ladoo
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Ram Laddu is a popular street food snack from Delhi. These are crispy fritters made from moong dal and chana dal batter. Ram Ladoo is served with toppings of spicy green chutney, sweet tamarind chutney, grated radish, lemon juice and chaat masala.
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Ingredients
Main ingredients
- ½ cup moong dal - 120 grams (split and husked mung lentils)
- ¼ cup chana dal - 50 grams (split and husked bengal gram)
- 1.5 cups water - for soaking
- 1 inch ginger - peeled and chopped
- 1 green chilli - chopped or ½ teaspoon chopped
- ½ teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- ½ teaspoon salt or add as required
- oil as needed for deep frying
For spicy green chutney
- 1 cup Coriander leaves or ½ cup coriander leaves + ½ cup fresh mint leaves
- 1 or 2 green chillies - chopped or ½ to 1 teaspoon chopped
- 1 garlic - small to medium-sized, peeled and chopped
- ¼ teaspoon black salt or regular salt or add as required
- 1 tablespoon water - for grinding
- ½ teaspoon amchur powder (dry mango powder) or ½ teaspoon lemon juice or ½ teaspoon anardana powder
Toppings for ram ladoo
- tamarind chutney - as needed, optional
- ⅓ cup grated white radish
- 1 tablespoon chopped coriander leaves
- lemon juice or lime juice, as required
- chaat masala as required
- black salt as required
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Instructions
Soaking lentils and preparing the batter
- Firstly rinse both the lentils a couple of times in water. Then soak them in 1.5 cups water for about 3 to 4 hours or overnight.
- Drain all the water and add the soaked dals in a grinder or blender jar. Also add ginger, green chilli, cumin seeds, asafoetida and salt.
- Without adding any water grind to a consistency which is not too fine, but semi fine or slightly coarse. While grinding, grind in intervals. Scrape of the sides of the jar and then continue to grind. Do not add any water while grinding. If you are not able to grind, then add very less water (a few teaspoons and then grind or blend).
- Remove all the batter in a bowl and set aside.
Preparing spicy green chutney and toppings
- In a small grinder or blender, take all the ingredients mentioned under the heading "for spicy green chutney" above.
- Grind to a smooth chutney. Cover and set aside.
- Rinse, peel and then grate a small white radish. You will need ⅓ cup grated white radish (mooli).
- Add 1 tablespoon chopped coriander leaves to the grated radish. Mix well and set aside.
Frying ram ladoo
- Before frying, take the batter and using a spoon or wired whisk begin to beat it stirring in one direction. Do this vigorously at least for 2 to 3 minutes. Beating the batter incorporates air, which in turn helps to make the batter light and fluffy. This results in soft texture of the fritters.
- The batter should look light and fluffy.
- Heat oil for deep frying in a kadai or pan.
- When the oil becomes hot, then on a medium heat, fry the fritters. Carefully, with a spoon, gently drop the pakora batter in the hot oil.
- Do not over crowd the kadai with the fritters. Add depending on the size of the kadai and pan.
- When one side is golden and crisp, gently turn over with a slotted spoon and fry the other side.
- Flip a couple of times and continue to fry till the fritters become golden and crisp.
- Remove with a slotted spoon.
- Place them on kitchen paper towels.
- Fry the remaining batches of ram ladoo in the same way.
Assembling ram laddu
- In individual serving bowls or plates, take 3 to 4 ram laddu.
- Top up with some green chutney. You can add less or more. You can also add sweet tamarind chutney at this step.
- Then top up with the grated radish and coriander leaves mixture.
- Squeeze some lime or lemon juice according to taste preferences.
- Sprinkle some chaat masala and black salt (optional). You can also keep the chutney and toppings in small bowls and keep them on the dining table. So that each person, takes these as per his or her needs.
- Serve Ram Laddu and enjoy them as a nice snack.
Notes
- Omit adding chana dal if you prefer. Instead add a total of ¾ cup of moong lentils.
- For a spicy chutney topping for ram laddu, increase the green chillies.
- To get more flavors and taste, do add sweet Tamarind Chutney.
- To make the recipe gluten-free, do not add asafoetida.
- Use regular salt or pink salt if you do not have black salt. Add as needed.
- Fry the fritters on medium to medium-high heat. Do not fry on a low heat as they will absorb too much oil. Frying on a very high heat will make them cook quickly outside but the inside will be undercooked.
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
9g
Sodium
746mg
(31%)
Potassium
39mg
(1%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
331IU
(7%)
Vitamin B1 (Thiamine)
0.01mg
Vitamin B2 (Riboflavin)
0.01mg
Vitamin B3 (Niacin)
0.1mg
Vitamin B6
0.02mg
Vitamin C
7mg
(8%)
Vitamin E
4mg
Vitamin K
13µg
Calcium
42mg
(4%)
Vitamin B9 (Folate)
3µg
Iron
2mg
(11%)
Magnesium
4mg
Phosphorus
5mg
Zinc
0.1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 746mg | 31% |
| Potassium | 39mg | 1% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 331IU | 7% |
| Vitamin B1 (Thiamine) | 0.01mg | |
| Vitamin B2 (Riboflavin) | 0.01mg | |
| Vitamin B3 (Niacin) | 0.1mg | |
| Vitamin B6 | 0.02mg | |
| Vitamin C | 7mg | 8% |
| Vitamin E | 4mg | |
| Vitamin K | 13µg | |
| Calcium | 42mg | 4% |
| Vitamin B9 (Folate) | 3µg | |
| Iron | 2mg | 11% |
| Magnesium | 4mg | 1% |
| Phosphorus | 5mg | |
| Zinc | 0.1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
30 reviews
Excellent
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