Ram Ladoo Recipe – Delhi Street-Style Moong Dal Fritters with Chutney & Radish
Ram Ladoo is a beloved North Indian street food snack made from moong dal (yellow split lentils), deep-fried into soft fritters, and topped with spicy green chutney, tangy tamarind chutney, and fresh grated radish. Crisp on the outside and fluffy inside, these little delights are a favorite during winter evenings.
Ingredients
- 1 cup Dhuli Moong Dal (Split & Skinless Green Gram)
- 1 cup Radish (grated)
- 1 cup Green Chutney (mint-coriander)
- 1 cup Tamarind Chutney
- ½ tsp Roasted Cumin Powder
- ½ tsp Chaat Masala
- 1 tsp Red Chili Powder (adjust to taste)
- Salt to taste
- Cooking Oil (for deep frying)
Instructions
- Soak moong dal for 6–8 hours or overnight.
- Rinse the soaked lentils thoroughly and grind to a thick, smooth batter. Add salt to taste.
- Whisk the batter for 5 minutes to make it airy and light.
- Heat oil in a deep frying pan over medium flame.
- Once oil is hot, drop small scoops of the batter using a spoon or fingers.
- Fry until fritters turn golden brown and crisp. Drain on tissue paper.
- To serve, place hot fritters on a plate. Pour green chutney and tamarind chutney over them.
- Sprinkle with roasted cumin powder, chaat masala, and red chili powder.
- Top generously with grated radish and serve immediately.
Chef’s Tips
- Crispier Fritters: Add 1–2 tbsp of rice flour to the batter for extra crispiness.
- Fluffy Texture: Whisking the batter well introduces air, making the fritters light.
- Chutney Variations: Add garlic to the green chutney or jaggery to the tamarind chutney for flavor twists.
- Healthier Version: Air fry or shallow fry the fritters instead of deep frying.
nice recipe