Experience the irresistible taste of Delhi’s favorite street food with this Ram Laddu Banane Ki Vidhi. Unlike the sweet ‘ladoo’ you might expect, these are savory lentil fritters bursting with flavor and finished with a tantalizing twist of spicy green chutney, tangy tamarind chutney, and a unique topping of freshly grated radish. Each bite is a melange of crispiness, tang, and refreshing sharpness, thanks to the radish and a gentle sprinkle of chaat masala. Served hot, Ram Laddu is a beloved snack that brightens up any gathering or evening snack time, boasting authentic flavors and textures that capture the true spirit of Delhi’s lively street food culture.
The secret behind these moong dal and chana dal fritters lies in the careful balance of spices and the proper technique for achieving a fluffy, airy batter. Frying these golden ladoos in small batches ensures a perfect crunch, while the medley of chutneys atop each ball transforms a humble snack into a chaat masterpiece. Whether you’re hosting a party or treating yourself to a homemade street food treat, Ram Laddu will quickly become a favorite that’s as easy to make as it is delightful to eat.
Ram Laddu Banane Ki Vidhi
Print RecipeIngredients
- ¾ cup moong dal
- ¼ cup chana dal
- 1 inch ginger
- 2 green chilli
- 1 tsp cumin (jeera)
- Pinch hing (asafoetida)
- Pinch baking soda
- ½ tsp salt
- Oil for frying
- ¼ cup green chutney
- ¼ cup tamarind chutney
- 3 tbsp radish, grated
- 2 tbsp coriander, finely chopped
- Pinch chaat masala
- Pinch aamchur (dry mango powder)
- Pinch salt
Instructions
Soak moong dal and chana dal together in a large bowl for 4 hours.
Drain the soaked dal thoroughly and let it rest for 5 minutes.
Place the dals in a blender with ginger and green chilli and blend into a smooth batter, adding a splash of water only if necessary.
Transfer the batter to a large mixing bowl, then stir in cumin, hing, baking soda, and salt. Using a whisk or your hands, beat the batter until it is light and fluffy.
Heat oil in a deep pan over medium heat. Wet your hand, scoop some batter, and gently drop small balls of it into the hot oil.
Fry the ladoos in batches, stirring occasionally, until they turn a beautiful golden brown and crisp.
Remove the fried ladoos with a slotted spoon and drain on kitchen paper.
Arrange the hot ladoos on a serving plate, then spoon over green chutney and tamarind chutney.
Generously top with grated radish and coriander. Finish with a sprinkle of chaat masala, aamchur, and a pinch of salt.
Serve immediately, enjoying the crispy, tangy, and spicy flavors.
Notes
Tips:
Use a 3:1 ratio of moong dal to chana dal for the best balance of softness and crispness, but chana dal can be omitted if you prefer., Make sure to beat the batter well so the fritters puff up light and airy during frying., Fry ladoos on low to medium heat to cook them evenly and give a perfectly crispy exterior., Add the chutneys and grated radish just before serving to maintain the textures and flavors., Store fried ladoos in an airtight container or in a slightly warm oven if making ahead for a party.