Tasty 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 favorite street food of Delhi- Ram Ladoo recipe or Gul-gulle. 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 famous shopping place like Lajpat Nagar, Chandi Chowk, vendors set up their mobile stalls and sell these tempting 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!!
Now, onto the recipe!
Nothing complicated, a very simple and straightforward 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 more prominent 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 a microwave, top with radish, chutney and serve hot.
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