Ram Ladoo (Moong Dal Fritters)by Leena Kohli (@leenakohli)
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.
- 1cupGreen Gram (Moong Dal) (skinned)
- 1 1/2cupWater (to soak lentils)
- 1/4tspBaking Powder
- 1tbspGinger (finely chopped)
- 1tspCumin Seeds (Jeera)
- 1/2tspRed Chilli Powder
- 1tbspCoriander Leaves (finely chopped)
- 1tspSalt (as per taste)
- Oil for frying
FOR SERVING WITH LADOOS
- 1cupRadish (grated & squeezed)
- 1/2cupCarrot (grated & squeezed) (optional)
- 2tbspCoriander Chutney
- 4tbspTamarind Chutney
- Coriander Leaves (chopped for garnishing)
- 2tspChat Masala (to sprinkle)
- 1tbspLemon Juice (optional)
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.
Tips & Tricks
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.
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