Here comes a Street Food from Delhi – Ram Ladoo. Crunchy Moong Dal Fritters topped up with chutneys, radishes, coriander leaves and a good drizzle of lemon juice.
One of those day’s when my social feed was loaded with yumm street food, I was literally drooling on my iphone screen. But since it was past our bed time, I wanted to make them for next day’s tea time snack. Coincidently I had picked the freshest Radishes from my local vendor that afternoon. And I knew what exactly to make – Ram Ladoo’s – A street food from Delhi, India.
All that I did was to soak the Yellow Moong dal And Bengal Gram before going to bed. Trust me !! All night I was literally dreaming of the yumm chats that we used to savour at the Lajpath Nagar markets. For a few years when my parents were living in Delhi, having street food and mithai {sweets } were a must literally everyday. Enjoying Gol Guppa’s from the local street vendors were not allowed, that I would enjoy Distilled Water Gol Guppa’s. There was a solution for everything!!!
Phew.. My 6.40am alarm rang !! It was already morning and all that I have dreaming was of the gorgeous vacation and street food of Delhi!
After all the morning chores, I made some lip-smacking Ram Ladoo for my lunch and snack that evening 🙂
Ram Ladoo’s are lentil fritters topped with freshly grated radishes, dates tamarind chutney, coriander chutney and a good sprinkle of chat masala.. Good news is that, it can be enjoyed even during festive days as its a no onion no garlic recipe.
How awesome it is, isn’t it!!
Crunchy Moong Dal Fritters topped up with chutneys, radishes, coriander leaves and a good drizzle of lemon juice.
- 3/4 cup Yellow Moong Dal
- 1/4 cup Chana dal { Bengal Gram}
- 1/2 tsp Baking Soda
- 2 Tsp Freshly grated Ginger or ginger paste
- 1 tsp finely chopped green chilli
- 1 Tsp Roasted Cumin Powder
- A pinch of Asafoetida
- Salt to taste
- Oil for deep frying
- 1 Radish grated and set aside
- 1 cup Green Chutney
- 1 cup Tamarind Dates Chutney
- Chat Masala
- Coriander leaves shredded
- Lemon Juice as needed
-
Soak Yellow Mung Dal, Channa Dal in enough water for at least 4 hours. I soaked them overnight. Decant the water and Grind them into a semi coarse paste with no water. If you think its hard to grind while scrapping the jar, add very little water and grind.
-
Add ginger paste,green chillies, cumin powder, asafoetida, salt, coriander leaves and baking powder to the ground paste and mix well.
-
Using a wire whisk, beat continuously for about 3 minutes until the batter gets airy and fluffy.
-
Heat Oil in a small pan for Deep Frying over medium flame. Using a spoon, scoop out the batter and slide it in the oil. Fry until slightly golden and crispy.
-
Now repeat the process for the rest of the batter and fry the ram ladoo's.
-
Place 5-6 Ram Laddu's in a bowl, add coriander chutney, red chutney, grated radish, a sprinkle of chat masala and serve them along with Chai.
Leave a Reply