Delhi is famous for its Street Food and this recipe of Ram Ladoo is one of them. These ladoos are typically served with Radish leaves green chutney and grated radish. This radish green chutney is equally important for this recipe as crispy fried Pakoras. Many people prepares this recipe with Mint coriander green chutney or with Sandwich green chutney, but if you want the actual Delhi street taste, you must prepare this Radish leaves green chutney. Adding Tamarind chutney is totally optional but it enhances its flavour. You can serve it as a chat or You can also keep the chutney and toppings in small bowls on the dining table. So that each person, takes these as per his or her requirements. Well it can be eaten anytime, but enjoy spicy and warm Ram Ladoo in this cold season, by trying this recipe.
Finally, I would like you visit and try other Snack Recipes with some more Chat Recipes like Aloo Chana Chat Recipe, Dal Pakwaan Recipe, Dahi Phulki Chaat Recipe etc.
Instructions for how to make Ram Ladoo:
- Firstly, prepare Radish leaves chutney as mentioned below.
- Rinse 1/2 cup moong dal and 1/4 cup chana dal a couple of times in water. Then soak both the dals for 4-5 hours or overnight. If you want, you can use only 3/4 cup moong dal and skip chana dal. But chana dal makes crispy ladoo.
- Add the soaked dals and 1/2 inch ginger in a grinder/ blender jar. Blend to smooth paste.
- Transfer all the batter to a bowl and using your hand or a spoon or wired whisk begin to beat it stirring in one direction. Do this at least for 3-4 mins. Beating the batter incorporates air, which in turn helps to make the batter light and fluffy.
- To check, drop a pinch of batter into the water, if the drop floats in the water, your batter is ready otherwise beat it for more 2 mins.
- Add 1/2 tsp salt to it and mix well.
- Now dip your hand in the water, and start dropping them one by one to the hot oil.
- When one side is golden and crisp, gently turn over and fry the other side. Stir occasionally on low- medium flame.
- Fry the Laddu till they turn golden and drain off the Ladoo on to kitchen towel to absorb extra oil. Ladoo are ready.
- In individual serving bowl or plate, take 7-8 Ram Ladoo. Try to assemble ram ladoo as soon as they are made or they are warm. Top up with some prepared radish leaves green chutney.
- Then top up with sweet tamarind chutney and grated radish. Adding sweet tamarind chutney is optional. Then sprinkle some chat masala over it.
- Again topped with green and tamarind chutney. Ram Ladoo are ready to serve. Enjoy them as a warm winter snack.
1. Ingredients preview of radish leaves green chutney.
2. Take 1 cup radish leaves, 1 cup coriander leaves, 10-12 mint leaves, 1 inch ginger and 2 green chilies in a grinder/blender jar.
3. Then add 1/4 tsp or salt to taste, 1/2 tsp cumin powder. 1/4 tsp black salt, 1/2 tbsp sugar and 1 tsp tamarind pulp or 1 tsp lemon juice to it.
4. Add 1 tbsp water and grind to a smooth chutney. Radish leaves green chutney is ready. Transfer to a bowl and keep it aside.
1. Ingredients Preview. Firstly rinse 1/2 cup moong dal and 1/4 cup chana dal a couple of times in water. Then soak both the dals for 4-5 hours or overnight. If you want, you can use only 3/4 cup moong dal and skip chana dal. But chana dal makes crispy ladoo.
2. Add the soaked dals and 1/2 inch ginger in a grinder/ blender jar.
3. Blend to smooth paste. While grinding, grind in intervals. Scrape of the sides of the jar and then continue to grind. If you are not able to grind, only then add very less water.
4. Transfer all the batter to a bowl and using your hand or a spoon or wired whisk begin to beat it stirring in one direction. Do this at least for 3-4 mins. Beating the batter incorporates air, which in turn helps to make the batter light and fluffy.
5. To check, drop a pinch of batter into the water, if the drop floats in the water, your batter is ready otherwise beat it for more 2 mins.
6. Add 1/2 tsp salt to it and mix well.
7. Now dip your hand in the water, and start dropping them one by one to the hot oil.
8. When one side is golden and crisp, gently turn over and fry the other side. Stir occasionally on low- medium flame.
9. Fry the Laddu till they turn golden.
10. Drain off the Ladoo on to kitchen towel to absorb extra oil. Ladoo are ready.
1. In individual serving bowl or plate, take 7-8 Ram Ladoo. Try to assemble ram ladoo as soon as they are made or they are warm. Top up with some prepared radish leaves green chutney.
2. Then top up with sweet tamarind chutney and grated radish. Adding sweet tamarind chutney is optional. Then sprinkle some chat masala over it.
3. Again topped with green and tamarind chutney.
4. Ram Ladoo are ready to serve. Enjoy them as a warm winter snack.
Tips:
- Radish leaves green chutney is very spicy, you can adjust spiciness according to your taste.
- Try to grind the dal without adding any water, else the batter will turn watery.
- Beat the batter properly to make the ladoo/pakoras more fluffy and tasty.
- Adding Tamarind Chutney/Sonth is optional but it enhances the flavours of Ram Ladoo.
- The grated radish add a lot of flavor and crunch in the Laddu's. So do add them.
- Ram ladoo recipe tastes great when served hot and crispy.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients preview of radish leaves green chutney.
2. Take 1 cup radish leaves, 1 cup coriander leaves, 10-12 mint leaves, 1 inch ginger and 2 green chilies in a grinder/blender jar.
3. Then add 1/4 tsp or salt to taste, 1/2 tsp cumin powder. 1/4 tsp black salt, 1/2 tbsp sugar and 1 tsp tamarind pulp or 1 tsp lemon juice to it.
4. Add 1 tbsp water and grind to a smooth chutney. Radish leaves green chutney is ready. Transfer to a bowl and keep it aside.
1. Ingredients Preview. Firstly rinse 1/2 cup moong dal and 1/4 cup chana dal a couple of times in water. Then soak both the dals for 4-5 hours or overnight. If you want, you can use only 3/4 cup moong dal and skip chana dal. But chana dal makes crispy ladoo.
2. Add the soaked dals and 1/2 inch ginger in a grinder/ blender jar.
3. Blend to smooth paste. While grinding, grind in intervals. Scrape of the sides of the jar and then continue to grind. If you are not able to grind, only then add very less water.
4. Transfer all the batter to a bowl and using your hand or a spoon or wired whisk begin to beat it stirring in one direction. Do this at least for 3-4 mins. Beating the batter incorporates air, which in turn helps to make the batter light and fluffy.
5. To check, drop a pinch of batter into the water, if the drop floats in the water, your batter is ready otherwise beat it for more 2 mins.
6. Add 1/2 tsp salt to it and mix well.
7. Now dip your hand in the water, and start dropping them one by one to the hot oil.
8. When one side is golden and crisp, gently turn over and fry the other side. Stir occasionally on low- medium flame.
9. Fry the Laddu till they turn golden.
10. Drain off the Ladoo on to kitchen towel to absorb extra oil. Ladoo are ready.
1. In individual serving bowl or plate, take 7-8 Ram Ladoo. Try to assemble ram ladoo as soon as they are made or they are warm. Top up with some prepared radish leaves green chutney.
2. Then top up with sweet tamarind chutney and grated radish. Adding sweet tamarind chutney is optional. Then sprinkle some chat masala over it.
3. Again topped with green and tamarind chutney.
4. Ram Ladoo are ready to serve. Enjoy them as a warm winter snack.
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