Ram Ladoo - Dassana's Veg Recipes https://www.vegrecipesofindia.

com/ram-ladoo-recipe/

Ram Ladoo
Ram ladoo is a popular street food snack from Delhi. Crisp pakoras or
vadas made from moong dal and chana dal batter. 

4 hrs 30 mins 4 hrs 30 mins

Snacks Indian Street Food 4

5 from 6 votes
Dassana Amit

Ingredients
main ingredients
½ cup moong dal
¼ cup chana dal
1.5 cups water
½ inch ginger
1 green chilli
½ teaspoon cumin seeds
1 pinch asafoetida
½ teaspoon salt
oil for deep frying

for green chutney

1 cup coriander leaves
1 or 2 green chillies
1 small to medium garlic
¼ teaspoon black salt
1 tablespoon water
½ teaspoon amchur powder

toppings for ram ladoo

⅓ cup grated white radish
1 tablespoon chopped coriander leaves
lemon juice as required
chaat masala as required
black salt as required

Instructions
soaking dals and preparing the batter
1. 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.

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Ram Ladoo - Dassana's Veg Recipes https://www.vegrecipesofindia.com/ram-ladoo-recipe/

2. 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. 
3. 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).
4. Remove all the batter in a bowl and keep aside.

preparing spicy green chutney and toppings

1. Take all the ingredients mentioned under the title "for green chutney". 
2. Grind to a smooth chutney. Cover and keep aside.
3. Rinse, peel and then grate a small white radish. You will need ⅓ cup grated white radish
(mooli).
4. Add 1 tablespoon chopped coriander leaves to the grated radish. Mix well and keep aside.

frying ram ladoo

1. 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
pakoras.
2. The batter should look light and fluffy. You can also whisk the batter with an electric beater.
3. Heat oil for deep frying in a kadai or pan.
4. When the oil becomes hot, then on a medium flame, fry the pakoras. With a spoon or with
your hands, gently drop the pakora batter in the oil.
5. Do not over crowd the kadai with the pakoras. Add depending on the size of the kadai and
pan.
6. When one side is golden and crisp, gently turn over with a slotted spoon and fry the other
side.
7. Flip a couple of times and continue to fry till the pakoras become golden and crisp.
8. Remove with a slotted spoon.
9. Place them on kitchen paper towels.
10. Fry the remaining batches of ram ladoo in the same way.

assembling ram ladoo

1. In individual serving bowls or plates, take 3 to 4 ram ladoo.
2. Top up with some green chutney. You can add less or more. You can also add sweet tamarind
chutney at this step.
3. Then top up with the grated radish & coriander leaves mixture.
4. Squeeze some lime or lemon juice.
5. 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 requirements.

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Ram Ladoo - Dassana's Veg Recipes https://www.vegrecipesofindia.com/ram-ladoo-recipe/

6. Serve ram ladoo and enjoy them as a nice winter snack.

full recipe - https://www.vegrecipesofindia.com/ram-ladoo-recipe/

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