Ram Ladoo recipe

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!

Ram Ladoo recipeHello, 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!!Ram Ladoo recipeNow, onto the recipe!

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. 
Ram Ladoo recipe

Traditionally Ram ladoos are bigger in size but I prefer bit-sized ladoos so have customized according to 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.





Ram Ladoo recipe
Votes: 12
Rating: 4.25
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
Servings Prep Time
40-50 LADOOS 3-4 HOURS
Cook Time
Ram Ladoo recipe
Votes: 12
Rating: 4.25
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
Servings Prep Time
40-50 LADOOS 3-4 HOURS
Cook Time
  • 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 or Eno
  • Salt to taste
  • Oil for Frying
  • 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
  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 dals, wash and..
  4. Add it to a mixer/grinder..
  5. Ground it to a fine paste.
  6. It should be very fine and not grainy. Should feel like a dal paste.
  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. Beat batter for couple of minutes. This will aerate the batter and result in fluffy gulgulles or ladoos.
  10. 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.
  11. Batter should be thick. Heat oil in a kadhai.
  12. 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. Fry ladoos until golden in color, frying them for a longer period of time in hot oil will result in harder ladoos.
  13. 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.
  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. Turn occasionally and cook until evenly brown from both the sides.
  1. Wash and peel daikon radish or mooli.
  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 top them with 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 chaat is ready..
  11. Serve and adjust chutneys as per taste.
  12. You can finish it off by adding some chopped green chilies and lemon juice.

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42 Responses

  1. Sam says:

    Hi, I plan to make this. Can I preserve the mixture and use it other day. Please advice if baking soda eno … Needs to be put before we fry it.. or can be preserved with it

  2. Manu says:

    Perfect Laddoos!
    I didn’t have Chana Daal and my Moong Daal batter was a tiny bit wetter than needed, so I added 2 tbsp of Besan to it and they were perrrrrrrrrfect!!
    Thanks for the awesome recipe! 💕

  3. Kalyani says:

    Hi ! We made this twice or thrice in the past 3 months and loved it a lot 😉 thanks for a great recipe and here’s a mention to ur blog / recipe from mine .


  4. Kaur deol says:

    Mam overall look same like your ladoo but inside like not fully cooked . What is the reason Mam

    • Ruchi says:

      I’m sorry to hear that this recipe did not turn out the way you had imagined. The possible reason for under-cooked ram-ladoos is – oil too hot. During frying, the outside of ram ladoos became crispy and brown but the inside remained under cooked. Ladoos did not get enough time in hot oil and were removed quite early and this is because ram ladoos were not fully cooked.

      I hope you give this recipe a try again with a more successful outcome next time. 🙂

  5. Vaishali says:

    Thanks for a perfect recipe Ruchi. Ladoos were fluffy liked it so much. Wish I could click a pic but were polished long before that 😉
    Next time for sure…. I promise.

    • Ruchi says:

      Thanks for sharing your lovely feedback Vaishali. No worries, as long as you enjoyed the recipe that’s rewarding for me. 💕

  6. Zar says:

    I grew up in Delhi, India and I always enjoyed street food . Ram ladoo was one of the street food I would often eat . I forgot what it called so I started googling and I found the picture with the name . Then I found the recipes through this web . I have already made some for myself and I’m going to make some for my siblings , too. Thank
    You for the recipes . 😘

  7. Kalyani says:

    Hi Ruchi ! Made this today and LOVED it !! Thank u so much for a keeper of a recipe 🙂

  8. Aniruddha says:

    Thanks a lot ruchi the recipe was exactly the one like on Delhi streets my friends really loved it and on my part I enjoyed it a lot trying your kakori kebab now looks it will be a hit also

  9. 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!!

  10. 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. 🙂

  11. Sarla Gadhia says:

    Easy & wonderful recipes…thanks for sharing…

  12. 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. 🙂

  13. Jyoti Sachade says:

    Tasty tangy simple and mouthwatering fritters

  14. 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

  15. 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.

  16. 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. 🙂

  17. 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.

  18. 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.

  19. 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

  20. 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. 🙂

  21. 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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