Tasty and delicious Ram Ladoo recipe or Lentil fritters is an all time favorite tea time snack. This insanely crispy and crunchy moong dal fritters hails from the streets of Delhi and is a mouthwatering savory snack!
Hello, Delhi bellies…. here comes the favorite street food of Delhi- Ram Ladoo recipe or Gul-gulle. Just like Chole Bhature, and Matar Kulcha, this is another yummy delicacy from Delhi. If you are from Delhi, you can’t miss on this one.
Outside every shopping mall or a famous shopping place like Lajpat Nagar, Chandi Chowk, vendors set up their mobile stalls and sell these tempting ladoos dipped in chutneys and topped with shredded radish.
Ladoos, on their own, are not spicy. Spicy flavor comes from the chutneys and spices that top these Ram ladoos.
These ladoos takes on the flavor of shredded radish, chutneys and this is what makes this dish a yummy and lip-smacking chaat.
Crispy and crunchy fritters are a pure bliss on a rainy day! They taste –
- super yum
- comforting and
- is just perfect for the weather.
And not to mention, they are gluten-free and vegan too!
INGREDIENTS for RAM LADOO :-
- 1/4 cup Yellow Split Peas (OR Chana dal)
- 1 cup Yellow Lentil Dal (Moong Dal)
- 2 teaspoon Roasted cumin seeds
- 1 tablespoon Ginger paste
- 1 tablespoon Cilantro leaves (Chopped)
- 1/8 teaspoon Asafoetida (Hing )
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Baking soda ( or Eno)
- Salt to taste
- Oil for Frying
- 1 medium Daikon radish (or Mooli, shredded)
- one cup Green Chutney
- 1 cup Tamarind Chutney
- A pinch of Chaat Masala (to sprinkle on top)
- 1 tablespoon Chopped cilantro leaves (to sprinkle on top)
- 2 tablespoon Lemon Juice (to sprinkle on top)
PREPARING RAM LADOOS
- Soak yellow moong dal for 3-4 hours.
- Soak chana dal for 3-4 hours.
- After the soaking time, drain water from dals, wash and..
- Add it to a mixer/grinder..
- Ground it to a fine paste.
- It should be very fine and not grainy. Should feel like a dal paste.
- Assemble rest of the ingredients.
- Transfer grounded dal to a large bowl and add ingredients one by one leaving out baking soda..
- Mix everything together, and adjust seasonings. Beat batter for couple of minutes. This will aerate the batter and result in fluffy gulgulles or ladoos.
- Add baking soda and beat the batter again. The more the air is incorporated in the batter the more fluffier these ladoos will turn out to be.
- Batter should be thick. Heat oil in a kadhai.
- Heat oil in a pan. Add ladoos to the hot oil and fry until golden in color. A TIP – Oil should be sufficient hot for these ladoos. Fry ladoos until golden in color, frying them for a longer period of time in hot oil will result in harder ladoos.
- Remove from oil and set it on a paper towel to drain excess oil. Repeat the process with rest of the batter and fry ladoos until golden in color.
- If you choose to make the non fried version – heat and grease appe pan. Drop 1 tablespoon mixture in each hole..
- Cover and cook on a medium low flame.
- Turn occasionally and cook until evenly brown from both the sides.