Scrumptious and delicious Ram Ladoo recipe is an all time favorite tea time snack. This insanely crispy and crunchy moong dal fritters are topped with shredded radish, tangy chutneys and ready to eat. A gluten-free and vegan recipe!
Hello, Delhi bellies…. here comes the popular street food of Delhi- Ram Ladoo recipe or Gul-gule. Just like Chole Bhature, and Matar Kulcha, this is another yummy delicacy from Delhi. If you are from Delhi you can’t miss on this one.
Outside every shopping mall or a popular shopping place like Lajpat nagar, Chandi chowk, vendors setup their mobile stalls and sell these savory ladoos dipped in chutneys and topped with shredded radish. Yummy and spicy-food lover’s delight!
Ladoos, on their own are not spicy. Spicy flavor comes from all the chutneys and spices that top these Ram ladoos. These ladoos takes on the flavor of shredded radish, chutneys and this is what makes this dish a yummy and lip-smacking chaat. A pure bliss on a rainy day!!RECIPE DETAIL – Nothing complicated, a very simple and straight forward recipe. Soak dals (lentils) for 3-4 hours and after the soaking time ground them to a fine paste. Do not add water while grounding the lentils. This will make the mixture runny and difficult to handle. Feel free to add or subtract ingredients to suit your taste.
Later add all the ingredients mentioned under ‘ladoo ingredients’ and fry them like round balls. Baking soda can be substituted with 1/2 teaspoon of Eno. I have also displayed the non fried version in appe pan. Only difference – the appe ones turned a bit dense due to prolonged cooking. But both were equally tasty and crunchy.
Traditionally Ram ladoos are bigger in size but I prefer bit-sized ladoos so have customized to my taste. 🙂
This is a great make ahead recipe. Prepare them in advance, when ready to serve, warm up in microwave, top with radish, chutney and serve hot.
1tablespoonChopped cilantro leaves - to sprinkle on top
2tablespoonLemon Juice - to sprinkle on top
CHANGE SERVING SIZE: LADOOS
PREPARING RAM LADOOS
Soak yellow moong dal for 3-4 hours.
Soak chana dal for 3-4 hours.
After the soaking time, drain water from dals, wash and..
Add it to a mixer/grinder..
Ground it to a fine paste.
It should be very fine and not grainy. Should feel like a dal paste.
Assemble rest of the ingredients.
Transfer grounded dal to a large bowl and add ingredients one by one leaving out baking soda..
Mix everything together, and adjust seasonings. Beat the batter for couple of minutes. This will aerate the batter and result in fluffy gulgulles or ladoos.
Add baking soda and beat the batter again. The more the air is incorporated in the batter the more fluffier these ladoos will turn out to be.
Batter should be thick. Heat oil in a kadhai.
Heat oil in a pan. Add ladoos to the hot oil and fry until golden in color. A TIP - Oil should be sufficient hot for these ladoos. Frying ladoos for a longer period of time in a hot oil will result in harder ladoos.
Remove from oil and set it on a paper towel to drain excess oil. Repeat the process with rest of the batter and fry ladoos until golden in color.
If you choose to make the non fried version - heat and grease appe pan. Drop 1 tablespoon mixture in each hole..
Cover and cook on a medium low flame.
Turn occasionally and cook until evenly brown from both the sides.
Wash and peel daikon radish or mooli.
Using a grater, shred mooli into very thin, long strands.
Assemble rest of the ingredients.
Let's begin assembling these yummy ram ladoos. Take few ladoos in a bowl.
Generously top them with green chutney...
And tamarind chutney.
Top it off with 2 tablespoon of shredded radish strands.
Add some more green chutney on top...
Sprinkle chaat masala..
And Ram ladoo chaat is ready..
Serve and adjust chutneys as per taste.
You can finish it off by adding some chopped green chilies and lemon juice.