Ram Ladoo is a beloved North Indian street food snack made from moong dal (yellow split lentils), deep-fried into soft fritters, and topped with spicy green chutney, tangy tamarind chutney, and fresh grated radish. Crisp on the outside and fluffy inside, these little delights are a favorite during winter evenings.
Ingredients:
- 1 cup Dhuli Moong Dal (Split & Skinless Green Gram)
- 1 cup Radish (grated)
- 1 cup Green Chutney (mint-coriander)
- 1 cup Tamarind Chutney
- ½ tsp Roasted Cumin Powder
- ½ tsp Chaat Masala
- 1 tsp Red Chili Powder (adjust to taste)
- Salt to taste
- Cooking Oil (for deep frying)
Instructions:
- Soak moong dal for 6–8 hours or overnight.
- Rinse the soaked lentils thoroughly and grind to a thick, smooth batter. Add salt to taste.
- Whisk the batter for 5 minutes to make it airy and light.
- Heat oil in a deep frying pan over medium flame.
- Once oil is hot, drop small scoops of the batter using a spoon or fingers.
- Fry until fritters turn golden brown and crisp. Drain on tissue paper.
- To serve, place hot fritters on a plate. Pour green chutney and tamarind chutney over them.
- Sprinkle with roasted cumin powder, chaat masala, and red chili powder.
- Top generously with grated radish and serve immediately.
Nutritional Information (General):
- Calories: 230 kcal
- Carbohydrates: 24g
- Protein: 9g
- Fat: 10g
- Fiber: 5g
- Calcium: 6%
- Iron: 10%
Cooking Tips & Variations:
- Crispier Fritters: Add 1–2 tbsp of rice flour to the batter for extra crispiness.
- Fluffy Texture: Whisking the batter well introduces air, making the fritters light.
- Chutney Variations: Add garlic to the green chutney or jaggery to the tamarind chutney for flavor twists.
- Healthier Version: Air fry or shallow fry the fritters instead of deep frying.
Common Mistakes & Fixes:
- Mistake: Fritters too hard
Fix: Ensure batter consistency is soft and well-whisked. - Mistake: Fritters absorb too much oil
Fix: Heat oil to the right temperature before frying; test with a small drop of batter. - Mistake: Fritters break while frying
Fix: Batter may be too thin — adjust with a little gram flour or rice flour.
Chef’s Tips & Tricks:
- Soaking the dal properly and grinding without water (or just a little) gives best results.
- Rest the batter for 10–15 minutes after grinding for enhanced texture.
- Grate radish just before serving to retain freshness and crunch.
Brand Suggestions:
- Moong Dal: TRS or Natco (available at Asda, Tesco, or local Indian stores)
- Cooking Oil: KTC Sunflower or Vegetable Oil
- Chaat Masala: Everest or MDH
- Cumin Powder: East End or TRS
- Tamarind Chutney & Green Chutney: Ashoka or Geeta’s (also available at Sainsbury’s and Morrisons)
Equipment & Tools:
- Mixing bowls
- Blender/Grinder
- Deep frying pan or kadai
- Slotted spoon
- Whisk or hand blender (for batter)
- Grater (for radish)
- Paper towels (for draining oil)
Pairing Suggestions:
- Best served with hot masala chai on a cold day.
- Can be served as a starter in festive meals or parties.
- Pairs well with spicy pani puri or aloo chaat for a complete street food platter.
Allergen Information:
- Gluten-Free: Yes (ensure spices and chutneys are gluten-free)
- Nut-Free: Yes
- Vegan: Yes
- Dairy-Free: Yes
Recipe Instructions Step by Step:
Step 1: Soak the Dal
Rinse 1 cup moong dal and soak in enough water for 6–8 hours or overnight.
Step 2: Grind the Batter
Drain water and grind the dal into a thick, smooth batter using minimal water. Add salt.
Step 3: Whisk the Batter
Whisk for 5–7 minutes until light and fluffy. This step ensures soft fritters.
Step 4: Fry the Ladoos
Heat oil in a pan. Drop spoonfuls of batter and fry until golden brown on all sides. Drain on paper towels.
Step 5: Assemble the Chaat
Arrange fritters on a plate. Drizzle green chutney and tamarind chutney.
Step 6: Garnish & Serve
Sprinkle roasted cumin, chaat masala, red chili powder, and top with grated radish. Serve hot.
nice recipe