Ram Laddu | How to make Ram Ladoo
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20 reviews
Excellent
Ram Laddu | How to make Ram Ladoo
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Ram Laddu is a deep-fried lentil fritter made from soaked and ground moong dal and chana dal batter, infused with ginger, green chili, cumin, asafoetida, and salt. Served with a spicy green chutney made from coriander, mint, chili, and tangy spices, and optionally topped with tamarind chutney, grated white radish, coriander, lemon juice, chaat masala, and black salt for a balanced burst of flavors. These fritters have a slightly coarse texture and a spicy, tangy profile.
Description
Ram Laddu is prepared by soaking moong dal and chana dal in water, then grinding with ginger, green chili, cumin seeds, asafoetida, and salt into a semi-coarse batter without adding extra water or just a little if needed. This batter is deep-fried in neutral oil on medium to medium-high heat to achieve a crispy exterior and a cooked, slightly coarse interior texture. The fritters' flavor combines the earthiness of the dals with fresh ginger and cumin notes.
The spicy green chutney accompanying Ram Laddu is made from fresh coriander and mint leaves, green chili, garlic, black salt, amchur powder or lemon juice for acidity, and a touch of water to form a smooth paste. This chutney adds a herbaceous and tangy zest to the fritters. The dish is often enhanced with toppings like tamarind chutney, grated white radish, extra chopped coriander, lemon juice, chaat masala, and black salt to create layered flavors of sweetness, tanginess, and spice.
Adjusting green chili levels in the chutney controls the heat. Omitting chana dal and increasing moong dal quantity is an option for a slightly different texture or taste. Asafoetida can be left out for gluten-free preferences. Cooking on appropriate heat is important to avoid oiliness or undercooking.
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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
- neutral cooking oil as needed for deep frying, generic cooking oil
For spicy green chutney
- 1 cup Coriander leaves or ½ cup coriander leaves + ½ cup fresh mint leaves
- 1 or 2 green chili 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 white radish grated
- 1 tablespoon Coriander leaves chopped
- lemon juice or lime juice, as required
- chaat masala as required
- black salt as required
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
- You can omit chana dal and use ¾ cup of moong dal instead for a different texture.
- Increase green chilies in the chutney for more heat and flavor intensity.
- Serve with sweet tamarind chutney for additional taste contrast.
- To make the recipe gluten-free, exclude asafoetida and substitute it with regular or pink salt as needed.
- Fry the fritters at medium to medium-high heat to avoid excess oil absorption or undercooked centers.
- Do not fry at very high heat as the exterior may cook too quickly, leaving the inside raw.
Nutrition Information
Show Details
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
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.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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