Ram Ladoo (Moong Dal Fritters)

by Leena Kohli (@leenakohli)
Prep Time
2hr 30min
Cook Time
Total Time
2hr 50min

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. 


5 Servings


  • 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


  • 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)


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

    MOONG DAL Fritters (RAM LADOO)-Soaked-Lentils.jpg
  2. Grate the radish and carrot, squeeze out excess water, and set them aside.

    MOONG DAL Fritters (RAM LADOO)-Grated-Carrot-Radish.jpg
  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.

    MOONG DAL Fritters (RAM LADOO)-Ground-Lentils.jpg
  5. Transfer the batter to a mixing bowl.

    MOONG DAL Fritters (RAM LADOO)-Lentil-Batter.jpg
  6. Add baking soda and whisk the batter in one direction for 4-5 minutes. Rest for 5 minutes, then whisk again until aerated.

    MOONG DAL Fritters (RAM LADOO)-Whisking-Aerated-Batter.jpg
  7. Add ginger, cumin seeds, red chilli powder, chopped coriander leaves and salt to the batter. Mix well.

    MOONG DAL Fritters (RAM LADOO)-Spices-In-Batter.jpg
  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.

    MOONG DAL Fritters (RAM LADOO)-Batter-In-Oil-.jpg
  9. Gently drop small portions of the batter into the hot oil. 

    MOONG DAL Fritters (RAM LADOO)-Portion-of-Batter-on-Fingers.jpg
    MOONG DAL Fritters (RAM LADOO)-Putting-Batter-In-Oil.jpg
    MOONG DAL Fritters (RAM LADOO)-Fritters frying-in Oil.jpg
  10. Fry until they turn light golden brown, occasionally turning.

    MOONG DAL Fritters (RAM LADOO)-Round-Fritters-in-Oil.jpg
  11. Remove with a sieve ladle and place them on a kitchen towel to drain excess oil. 

    MOONG DAL Fritters (RAM LADOO)-Fried-Round-Fritters.jpg
  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.

  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.

Leena Kohli
Recipe by

Leena Kohli


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