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.
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Wash the lentils (moong dal) and soak them in water for at least 2 hours.
Grate the radish and carrot, squeeze out excess water, and set them aside.
Drain the water from the lentils and rinse again with fresh water.
Grind the soaked lentils in a mixer, making a slightly coarse batter. Add a tablespoon of water only if needed.
Transfer the batter to a mixing bowl.
Add baking soda and whisk the batter in one direction for 4-5 minutes. Rest for 5 minutes, then whisk again until aerated.
Add ginger, cumin seeds, red chilli powder, chopped coriander leaves and salt to the batter. Mix well.
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.
Gently drop small portions of the batter into the hot oil.
Fry until they turn light golden brown, occasionally turning.
Remove with a sieve ladle and place them on a kitchen towel to drain excess oil.
Repeat the frying process for the remaining batter in small batches.
For serving, plate the Ram Ladoos, and sprinkle them with chaat masala and roasted cumin powder.
Drizzle green chutney, tamarind chutney and lemon juice over the ladoos.
Top them up with grated radish, carrot, and fresh coriander leaves.
Enjoy!
Adjust the tanginess to taste.
Whisk the batter in one direction for fluffiness.
Ladoos/fritters can be stored in an air-tight container and refrigerated for 2-3 days.
Reheat stored Ladoos in a microwave or an air fryer for a minute and serve with desired chutneys.
The number of servings depends on the portion size served.
How do I make Ram Ladoo crispy and fluffy?
To achieve crispy and fluffy Ram Ladoo, ensure you whisk the batter well in one direction for 4-5 minutes to incorporate air. Let it rest for 5 minutes before whisking again. Fry them in hot oil, and make sure not to overcrowd the pan to maintain the oil temperature.
What are some dietary substitutes for making Ram Ladoo gluten-free?
Ram Ladoo is naturally gluten-free since it uses moong dal. However, if you're looking for additional flavor or texture, you can substitute some of the moong dal with chickpea flour (besan) or add finely chopped vegetables like spinach or zucchini to the batter.
How can I store leftover Ram Ladoo?
To store leftover Ram Ladoo, let them cool completely and then place them in an airtight container. They can be refrigerated for up to 2 days. To reheat, place them in an oven or air fryer to regain their crispiness instead of microwaving.
What chutneys pair well with Ram Ladoo?
Ram Ladoo pairs beautifully with a variety of chutneys. The classic combination includes coriander chutney and tamarind chutney. You can also serve it with yogurt or a spicy garlic chutney for an extra kick.
Can I make Ram Ladoo in advance for a party?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. However, it's best to fry the Ram Ladoo just before serving to ensure they remain crispy. You can also prepare the grated vegetables ahead of time and store them separately.
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