Ram Ladoo
Soaking Time
4 hrs
Total Time
30 mins

Crunchy Moong Dal Fritters topped up with chutneys, radishes, coriander leaves and a good drizzle of lemon juice.

Course: Snack
Cuisine: North Indian
Keyword: delhi, no onion no garlic, streetfood
Servings: 20 Numbers
Author: Sandhya Hariharan
  • 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
How to assemble Ram Ladoo
  • 1 Radish grated and set aside
  • 1 cup Green Chutney
  • 1 cup Tamarind Dates Chutney
  • Chat Masala
  • Coriander leaves shredded
  • Lemon Juice as needed
  1. 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.
  2. Add ginger paste,green chillies, cumin powder, asafoetida, salt, coriander leaves and baking powder to the ground paste and mix well.
  3. Using a wire whisk, beat continuously for about 3 minutes until the batter gets airy and fluffy.
  4. 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.
  5. Now repeat the process for the rest of the batter and fry the ram ladoo's.
How to Assemble Ram Ladoo's?
  1. 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.