Ram Ladoo recipe

Ram Ladoo recipe

Delhi bellies here comes the popular street food of Delhi- Ram Ladoos or Gul-gule. 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. Ladoos itself are not spicy, tangy flavor of the chutneys and juices from shredded radish is what makes it yummy and a lip-smacking chaat. Traditionally Ram ladoos are bigger in size but I have prepared a smaller version of them. 🙂

Very simple recipe. After the dals are soaked, grind them to a fine paste, add ingredients and fry them. While grinding lentils do not add water. I have also displayed the non fried version in appe pan. Both are equally tasty and crunchy. As per one’s taste add green chilies to the batter. If making these ladoos for a large group, they can be prepared in advance and later warm it up in microwave, top them with radish, chutneys and serve hot. 

A SMALL TIP

  • Before frying all the ladoos, fry just one, taste and adjust seasonings.
  • Baking soda can be substituted with 1/2 teaspoon of Eno.

Also try out other Delhi specialties – Chole Bhature, Matar Kulcha.

Ram Ladoo recipe

Ram Ladoo recipe
Votes: 7
Rating: 4.43
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Deep fried moong dal fritters topped with shredded radish and tangy chutneys - A popular Delhi chaat.
Servings Prep Time
40-50 LADOOS 3-4 HOURS
Cook Time
30 MINUTES
Servings Prep Time
40-50 LADOOS 3-4 HOURS
Cook Time
30 MINUTES
Ram Ladoo recipe
Votes: 7
Rating: 4.43
You:
Rate this recipe!
Print Recipe
Deep fried moong dal fritters topped with shredded radish and tangy chutneys - A popular Delhi chaat.
Servings Prep Time
40-50 LADOOS 3-4 HOURS
Cook Time
30 MINUTES
Servings Prep Time
40-50 LADOOS 3-4 HOURS
Cook Time
30 MINUTES
INGREDIENTS
LADOO INGREDIENTS
  • 1 cup Yellow Moong Dal
  • 1/4 cup Chana dal OR Bengal Gram lentils
  • 2 teaspoon Roasted cumin seeds
  • 1 tablespoon Ginger paste
  • 1 tablespoon Chopped cilantro leaves
  • 1/8 teaspoon Hing/asafoetida
  • 1/2 teaspoon Red chili powder
  • 1/2 teaspoon Baking soda
  • Salt to taste
  • Oil for Frying
ASSEMBLING LADOOS
  • 1 medium Daikon radish or Mooli, shredded
  • 1 cup Green Chutney
  • 1 cup Tamarind Chutney
  • A pinch of Chaat Masala - to sprinkle on top
  • 1 tablespoon Chopped cilantro leaves - to sprinkle on top
  • 2 tablespoon Lemon Juice - to sprinkle on top
CHANGE SERVING SIZE: LADOOS
CHANGE UNITS:
METHOD
PREPARING RAM LADOOS
  1. Soak yellow moong dal for 3-4 hours.
  2. Soak chana dal for 3-4 hours.
  3. After the soaking time, drain water from the dals, wash and..
  4. Add it to a mixer/grinder..
  5. And grind it to a fine paste.
  6. It should be very fine and pasty, not grainy.
  7. Assemble rest of the ingredients.
  8. Transfer grounded dal to a large bowl and add ingredients one by one leaving out baking soda..
  9. Mix everything together, and adjust seasonings.
  10. Add baking soda and beat the batter well until it's light and fluffy. The more the air is incorporated in the batter the more fluffier these ladoos will turn out to be.
  11. Batter should be thick. Heat oil in a kadhai.
  12. When oil reaches its smoky point, add ladoos to the hot oil and fry until golden brown. Oil should be sufficient hot while frying these ladoos. Keeping them in hot oil for too long will result in harder ladoos.
  13. Drain it on a paper towel and set it aside.
  14. If you choose to make the non fried version - heat and grease appe pan. Drop 1 tablespoon mixture in each hole..
  15. Cover and cook on a medium low flame.
  16. Turning occasionally cook until evenly brown from both the sides.
ASSEMBLING CHAAT
  1. Wash and peel daikon radish.
  2. Using a grater, shred mooli into very thin, long strands.
  3. Assemble rest of the ingredients.
  4. Let's begin assembling these yummy ram ladoos. Take few ladoos in a bowl.
  5. Generously add green chutney...
  6. And tamarind chutney.
  7. Top it off with 2 tablespoon of shredded radish strands.
  8. Add some more green chutney on top...
  9. Sprinkle chaat masala..
  10. And Ram ladoo chat is ready..
  11. Serve and adjust chutneys as per one's taste.
  12. You can finish it off by adding some chopped green chilies and lemon juice.
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26 Responses

  1. studentsim says:

    Hi Ruchi: I followed your recipe yesterday in the appe pan (thank you for the directions). We loved the flavor of these gulgules (we all ate a few plain) and the condiments really took them to another level. Regarding the texture, they were nice and golden and crisp from outside (like your picture) but inside they felt very dense. I did add eno salt like the recipe mentioned and tried to beat the batter. Is the dense texture due to appe pan? Have you come across this difference between frying and appe pan?

    Thank you so much for innovative, healthy and guilt-free delicious recipes such as this. I deeply value your work.

    • Ruchi says:

      Thanks for your wonderful feedback. I’m really happy to hear that you enjoy my recipes.
      Yes, the dense texture is because of prolonged cooking in the appe pan. Even during frying if the gul-gulle are cooked for long, they will have a dense texture.
      Hope this answers your query!!

  2. Vaibhav Vishen says:

    Are you sure it’s horseradish? I suppose you meant Diakon, right? I ended up buying a horseradish from the farmers market this morning and eating it in those liberal amounts as said in the recipe; it almost killed me :P. Felt like eating one whole spoonful of wasabi. great recipe though 🙂

    • Ruchi says:

      I meant radish and didn’t realize that the plugin picked up horseradish. My apologizes Vaibhav! Hope you are doing okay! Though, I have clearly stated in the ingredients section “Mooli”.

      Glad you liked the recipe. 🙂

  3. Sarla Gadhia says:

    Easy & wonderful recipes…thanks for sharing…

  4. Vandy says:

    Lovely recipe, Cant wait to try it.. I had a question. If i want to make these for a party, for far in advance an i make them and how should I store them?

    • Ruchi says:

      Thanks Vandy! Yes, you can make gulgulle in advance. Store them in the refrigerator in a plastic bag. Just before serving, warm in the oven and serve. 🙂

  5. Jyoti Sachade says:

    Tasty tangy simple and mouthwatering fritters

  6. Sonia says:

    Hi, Thanks for the recipe! It looks so yummy , will definitely try it.Can you please provide me with the recipe for your green chutney too.Your chutney looks exactly like the one that we get in India.TIA

  7. Pooja says:

    I have been looking for ages for a good recipe for Ram Ladoo. Thank you so much for posting this. I will try them out and let you know how they turn out.

  8. Kanika Gupta says:

    I tried this receipe yesterday for the evening snack. The recipe overall turned out nice but unfortunately the ladoos were a bit hard and not that soft. I would want to know the possible reasons and how I can improve it next time.

    Thank you!!

    • RK says:

      Thanks for trying out this recipe Kanika! Two reasons this happens is –
      1. Beat the batter till its fluffy. This way Ram ladoos will turn out fluffy.
      2. Oil should be sufficient hot while frying these ladoos. Keeping them in hot oil for too long will result in harder ladoos.
      Hope this helps. Do try them again and I am sure you will end up having fluffier Ram ladoos/Gulgulle. 🙂

  9. Mansi G says:

    Amazingly delicious recipe Ruchi. Tried and was perfect, reminded me of Delhi street.being a delhiite I miss street food and you with your pictures made it come closer. Thanks for sharing.

  10. Neha says:

    Very authentic recipe and great blog. Recipes are tempting and mouth watering. I love trying new things for tea time snack and I am glad I found you. Thanks for sharing, tried this recipe and everyone loved it. Thanks Ruchi.

  11. Khush says:

    Hello Ruchi,
    First if all thnx for all d hum yum stuff !!
    Tried these ladoos n try turned out great ! Also tried cheese corn balls and nachos platters which was a hit ! Thnx again

    I stay in London and have a massive frequency of guests travelling yo my house especially from India, therefore I would appreciate. If you could please give some snacks apoetizer n main course -vegetarian dishes which can be made in advance in be frozen ,

    I look forward to your response !

    Thanks a ton

  12. Tech.mom says:

    Yummy post! dish itself is so mouthwatering, feel like grabbing your plate. I am sure u and ur family must have enjoyed every bite of it. My favorite and will be trying these out soon. The pictures looks very tempting and beauty of colors.

    • RK says:

      Thanks for such lovely feedback! Glad you liked the recipe! Yes my family devoured these yummy Ram ladoos. Do give it a try and I am sure your family will like it as well. 🙂

  13. Stephaine V says:

    I really don’t have the patience to do such an elaborate cooking but hat’s off to you girl, this recipe is amazingly mouth watering. Had been to Delhi couple of time on a business trip and tried these ones. They were very spicy but I managed to finish the whole bowl, they were so so good. After that didn’t tried these again. You reminded me the yummy flavor but yours look less spicier. Good luck and all the best with your blog!! Just had to share. 🙂 🙂 🙂 🙂

    • RK says:

      Thanks for sharing your experience with me Stephaine! I agree these Ram ladoos are so yummy that you don’t mind the spiciness and end up eating the whole bowl. Once again thanks for stopping by and for your lovely wishes, they are always welcomed. 🙂

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