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Ram Ladoo (Moong Dal Fritters)  recipe

Ram Ladoo (Moong Dal Fritters)

by Leena Kohli (@leenakohli)
Prep Time
2hr 30min
Cook Time
20min
Total Time
2hr 50min
IndianAppetiserSnackVegetarianVeganDairy-FreeGluten-Free

Ram Ladoo, a popular North Indian street food, is a delightful snack known for its crispy and soft fritters made from skinned green gram beans (Moong Dal). Served with a medley of fresh vegetables and zesty chutneys, it’s a flavourful treat that’s perfect for any occasion. 

Ingredients

5 Servings

FOR FRITTERS/LADOOS

  • 1cup
    Green Gram (Moong Dal) (skinned)
  • 1 1/2cup
    Water (to soak lentils)
  • 1/4tsp
    Baking Powder
  • 1tbsp
    Ginger (finely chopped)
  • 1tsp
    Cumin Seeds (Jeera)
  • 1/2tsp
    Red Chilli Powder
  • 1tbsp
    Coriander Leaves (finely chopped)
  • 1tsp
    Salt (as per taste)
  • Oil for frying

FOR SERVING WITH LADOOS

  • 1cup
    Radish (grated & squeezed)
  • 1/2cup
    Carrot (grated & squeezed) (optional)
  • 2tbsp
    Coriander Chutney
  • 4tbsp
    Tamarind Chutney
  • Coriander Leaves (chopped for garnishing)
  • 2tsp
    Chat Masala (to sprinkle)
  • 1tbsp
    Lemon Juice (optional)

Method

  1. Wash the lentils (moong dal) and soak them in water for at least 2 hours.

    Step 1.1: Wash the lentils (moong dal) and soak them in water for at least 2 hours
  2. Grate the radish and carrot, squeeze out excess water, and set them aside.

    Step 1.1: Grate the radish and carrot, squeeze out excess water, and set them aside
  3. Drain the water from the lentils and rinse again with fresh water.

  4. Grind the soaked lentils in a mixer, making a slightly coarse batter. Add a tablespoon of water only if needed.

    Step 1.1: Grind the soaked lentils in a mixer, making a slightly coarse batter
  5. Transfer the batter to a mixing bowl.

    Step 1.1: Transfer the batter to a mixing bowl
  6. Add baking soda and whisk the batter in one direction for 4-5 minutes. Rest for 5 minutes, then whisk again until aerated.

    Step 1.1: Add baking soda and whisk the batter in one direction for 4-5 minutes
  7. Add ginger, cumin seeds, red chilli powder, chopped coriander leaves and salt to the batter. Mix well.

    Step 1.1: Add ginger, cumin seeds, red chilli powder, chopped coriander leaves and salt to the batter
  8. Heat oil in a heavy-bottomed deep pan or wok over medium heat. To check if the oil is ready for frying, drop a teaspoon of batter; it should immediately surface.

    Step 1.1: Heat oil in a heavy-bottomed deep pan or wok over medium heat
  9. Gently drop small portions of the batter into the hot oil. 

    Step 1.1: Gently drop small portions of the batter into the hot oil
    Step 1.2: Gently drop small portions of the batter into the hot oil
    Step 1.3: Gently drop small portions of the batter into the hot oil
  10. Fry until they turn light golden brown, occasionally turning.

    Step 1.1: Fry until they turn light golden brown, occasionally turning
  11. Remove with a sieve ladle and place them on a kitchen towel to drain excess oil. 

    Step 1.1: Remove with a sieve ladle and place them on a kitchen towel to drain excess oil
  12. Repeat the frying process for the remaining batter in small batches.

  13. For serving, plate the Ram Ladoos, and sprinkle them with chaat masala and roasted cumin powder. 

  14. Drizzle green chutney, tamarind chutney and lemon juice over the ladoos.

    Top them up with grated radish, carrot, and fresh coriander leaves.

    Step 1.1: Drizzle green chutney, tamarind chutney and lemon juice over the ladoos
  15. Enjoy!

Tips & Tricks

  1. Adjust the tanginess to taste.

  2. Whisk the batter in one direction for fluffiness.

  3. Ladoos/fritters can be stored in an air-tight container and refrigerated for 2-3 days. 

  4. Reheat stored Ladoos in a microwave or an air fryer for a minute and serve with desired chutneys.

  5. The number of servings depends on the portion size served.

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Recipe by

Leena Kohli

(@leenakohli)

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