Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Ram ladoo, a snack prepared with spiced and fried lentil batter, is a very popular street food of Delhi. It is traditionally served with two different chutneys: a spicy green chutney prepared with radish leaves, cilantro and mint, and a tamarind and jaggery sweet and sour chutney.
This snack looks lovely and is yummy, too. Do try it and share your feedback.
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For the mooli (radish chutney):
- 1 cup mooli (radish), washed and chopped
- 1 cup hara dhania (cilantro), washed and chopped
- 1/2 cup pudina (mint leaves), eashed
- 2 tbsp khari boondi or sev, type of fried lentil noodles
- 3-4 green chillies (I used 2 for a less spicy version)
- 1 tsp salt
- 2 lemons, juiced
- Water as needed, for grinding
For the ladoo batter:
- 1 cup moong dal (yellow dal), soaked in water overnight
- 1/4 cup chana dal, soaked in water overnight
- 1 inch ginger, grated
- 1 green chilli
- 1/4 tsp baking soda
- 1 tsp salt
- Water as needed (we used 2 tbsp)
- Besan (brown chickpea flour), as needed
- Vegetable oil as needed
- Mixture of grated radish and radish leaves
- Gud-imli (tamarind-jaggery chutney)
- Radish chutney prepared in this recipe
- Prepare the mooli (radish chutney): In a grinder jar, add the chopped mooli leaves, hara dhania, pudina, khari boondi, green chillies, salt and lemon juice. Add water as needed and grind it to a thick, finely ground consistency chutney. Set aside.
- Prepare the ladoo batter: In a grinder jar, add the soaked moong dal, soaked chana dal, ginger, green chilli, baking soda and salt. Add just enough water to help it grind to a thick fine paste. Transfer the paste to a bowl.
- Whisk the batter by hand in one direction only until it is light and fluffy. This will take about 5 minutes. Set aside. Note: After whisking the batter, if it seems to be slightly thin, add some chickpea flour and stir it in.
- Heat oil on medium heat then drop spoonfuls of batter in the hot oil and fry the ladoos until they turn crisp and golden. Transfer to a plate and fry as many ladoos as you need. Store any unused batter in the fridge and use it within 1-2 days.
- To serve the ladoo, place a layer of ladoos in a small plate, spread a mixture of grated radish and sliced radish leaves over them, spread some gud-imli chutney over this and finally spread the mooli chutney over this.
- Ram ladoo dish is ready. Serve it immediately.
Ram Ladoo Recipe: Delhi Street Food
© 2021 Rajan Singh Jolly