Ram Ladoo/How to make Dilli Style Ram Ladoo07 Nov, 2017
- Servings : 4
- Prep Time : 4 hrs
- Cook Time : 20 min
Delhi is popular for its extremely delicious and tasty street food Moong Dal Pakora. Ram ladoo, is considered as the most popular tangy and appetizing snack in the Delhi streets. Street hawkers, especially in winter, would come selling this warm delicious ram ladoo with shredded radish and green chutney. I don’t know why they call Ram ladoo but few people call them gul gulle too.
Ram ladoo are made from soaked moong dal and soaked Bengal gram, grind them into a fine paste and add few spices, Eno salt and fry them. This ladoo are light, fluffy and soft from inside and serve with green chutney and shredded radish. I love adding some sweet tamarind chutney that gives a nice tangy flavor. Here is the recipe for delicious Ram ladoo.
Moong Dal 1 cup Chana Dal 3 tbsp. Red chilly powder ¼ tsp. Garam Masala 1/8 tsp. Salt to taste Black Pepper 1/8 tsp. Eno 1 tsp. Radish 1(Grated) Chaat Masala 1/8 tsp. Salt 2 pinch Cilantro 1 tsp. finely chopped
In a mixing ball, add the lentils and wash them under running water till water comes clear.
Soak the lentils for at least for 4 hrs. you will notice lentils have risen almost twice after 4 hrs. After soaking time, drain all the excess water from the lentils.
Add it to the mixer/ grinder and grind them till it becomes coarse paste. The paste should have a dropping consistency. Transfer the paste into a mixing bowl and add red chilly powder, salt, Garam masala and black pepper powder.
Mix it well and beat the batter for 2 -3 min then add eno to make it fluffy and light. Whisk it well.
Heat oil in a kadhai/pan for deep frying. Using a spoon or wet fingers drop small amounts of paste into the oil. Drop as many as possible in the oil at a time to save energy. Fry them on medium flame. Fry them till it golden brown from all the sides. Take out them on absorbent paper to remove the excess oil.
Wash, peel and grate the radish with grater or food processor. Squeeze out the excess water.
Add chopped green chilly, a pinch of salt and coriander leaves and mix it well. Let us start Assembling the Ram ladoo: In a serving bowl, add 4-5 ram ladoo
Add some grated radish on them. Pour some green chutney and sweet chutney. Sprinkle some chaat masala.
Ram ladoo chat is ready to serve. Enjoy Delhi street style ram ladoo at home.
1. Don’t throw dal water as you can use later if needed.
2. If you have enough time beat them by using hand beater instead of adding Eno. Street hawker always use hand beater to make fluffy and light batter.
3. You should already heat the oil before adding eno salt.
4. To test if oil is hot enough: drop a little paste into the kadai, it should rise to the surface almost immediately.
5. I have used spicy green chutney so didn’t add chopped green chilly in the batter but you can add finely chopped green chilly in the lentils batter as per taste.
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