Ram ladoo recipe | ram ladoo with chutney | street style ram ladoo recipe

Ram ladoo

Ram ladoo is a popular street food snack from Delhi. It is basically made with round shape balls made with moong and chana dal batter and served with grated radish topping and spicy green chutney. It is a tangy and savory chaat recipe loved by kids and all age groups. Do try this!

The key to making tasty ram ladoo at home are:
  • Firstly, I used 2 types of lentils like yellow moong dal and chana dal. You can also add some urad with it. But the proportion of moong dal is more than other lentils.
  • Grind soaked dal into a thick and smooth paste. So add very little water while grinding dals.
  • Stir grinded batter into one direction so air particles incorporate in the batter and batter become light and fluffy.
  • Vada crispy from outside and soft from inside, but if your vada becomes hard after frying it then add little baking soda to make vada fluffy and tasty.
  • Lastly, Fry vada on medium flame till it becomes crispy and golden brown from both sides.
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Ram ladoo

Recipe card for ram ladoo

Nehas Cook Book
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Chaat, Street food
Cuisine Indian
Servings 4 servings

Ingredients
  

For ram ladoo

  • ¾ cup yellow moong dal
  • ¼ cup chana dal
  • 2 green chilli
  • 1 inch ginger
  • ½ tsp cumin seeds
  • Pinch of hing
  • Salt to taste
  • Some coriander leaves
  • Oil for deep frying

For mirchi vada

  • 4-5 medium size green chilli
  • Dal batter

For green chutney

  • 1 cup coriander leaves
  • 2-3 raddish leaves
  • 5-6 green chilli
  • 1 inch ginger
  • 2-3 garlic cloves
  • Salt to taste
  • ¼ tsp black salt
  • ½ lemon juice
  • Cold water to grind chutney

For salad

  • 2 grated raddish
  • Some coriander leaves

For special masala

  • 1 tbsp chaat masala
  • 1 tbsp red chilli powder
  • 1 tsp black salt

Assembling of ram ladoo

  • Fried balls or vada
  • Mirchi vada
  • Salad
  • Masla
  • Green chutney
  • Sweet tamarind chutney

Instructions
 

Making vada or balls and mirchi vada for ramladoo

  • Wash and soak yellow moong dal and chana dal for 4-5 hours.
  • Then remove soaked dal water and add dal into mixer jar with green chili, ginger, cumin seeds, thing, and salt. without adding water and Grind batter into a thick and smooth paste.
  • Take out grinded mixer into a bowl and stir continuously in one direction. After a few minutes mixer is light, fluffy, and changes its color.
  • Then add coriander leaves and mix well.
  • Now wet your fingers and take the batter in your hand.
  • Heat oil in a pan and add vada into it. Fry vada on medium flame till it becomes crispy and golden brown. Keep it aside.
  • Also in a remaining dal batter, add green whole green chili, coat with batter, and fry till it becomes golden brown and crispy from outside. Keep it aside.

Making green chutney

  • In a mixture jar, add coriander leaves, radish leaves, green chili, ginger, garlic, salt, black salt, lemon juice, and some cold water. Grind it a smooth paste.
  • Green chutney is ready.

Making salad and masala

  • For the salad, in a bowl add grated radish and some coriander leaves. mix well and salad is ready.
  • For the masala, in a bowl, mix chaat masala, red chili powder, and black salt. masala is ready

Assembling ram ladoo

  • place the fried vada and mirchi vada into the serving plate.
  • Top with salad and sprinkle some masala on it.
  • Then add green chutney and tamarind chutney.
  • Serve and enjoy ram ladoo topped with more green chutney and tamarind chutney.

Notes

  • add slightly hot water to decrease the soaking time of dal.
  • grind dal into a thick and smooth paste.
  • stir batter into one direction so air particles incorporate in the batter.
  • batter changes into a slightly lighter color and becomes fluffy.
  • fry vada on medium flame.

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