Ultimate Ram Ladoo Recipe: How to Make Delhi’s Favorite Street Food

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine biting into a delightful snack that’s crispy on the outside, soft on the inside, and bursting with flavors that dance on your taste buds. That’s the magic of Ram Ladoo, a popular street food from the bustling lanes of Delhi. Despite its name, Ram Ladoo isn’t a sweet dish but a savory delight made from lentil fritters, topped with fresh grated radish, tangy chutneys, and a sprinkle of aromatic spices.

Ingredients

To recreate the delightful taste of Ram Ladoo at home, you’ll need an array of simple ingredients divided into two parts: the lentil fritters themselves and the toppings that enhance their flavor.

For the Ram Ladoo

  • 1 cup yellow moong dal (split yellow lentils), soaked for 4-5 hours
  • 1/4 cup chana dal (split chickpeas), soaked for 4-5 hours
  • 2-3 green chilies, finely chopped
  • 1 inch ginger, grated
  • 2 tablespoons finely chopped coriander leaves
  • Salt, to taste
  • 1 teaspoon cumin seeds
  • Water, as needed for grinding
  • Oil, for deep frying

For the Other Ingredients

  • 1/2 cup grated radish
  • 2 tablespoons finely chopped green coriander
  • 1 small carrot, grated
  • Tamarind chutney
  • Green chutney
  • Chaat masala, for sprinkling
  • Lemon wedges, for serving

This simple arrangement of lentils, spices, and fresh vegetables intermingles to create a tantalizing street food experience right in your kitchen.

Required Tools and Equipment

To expertly prepare Ram Ladoo at home and achieve that authentic street food flavor, you’ll need specific kitchen tools and equipment. Here’s the list of essential items that will help you in this culinary endeavor:

  • Food Processor or Blender: To finely grind the lentils into a batter, ensure you have a sturdy food processor or a blender that can handle the job.
  • Mixing Bowls: You’ll need at least one large mixing bowl to combine the ground lentils and spices, as well as additional smaller bowls for preparing chutneys and other toppings.
  • Measuring Cups and Spoons: Accurate measurements are key to balancing the flavors perfectly, so have a complete set of measuring cups and spoons handy.
  • Deep Frying Pan or Kadai: To fry the lentil fritters to golden perfection, use a deep frying pan or a traditional Indian kadai.
  • Slotted Spoon: This tool will be essential for safely removing the hot fritters from the oil while letting excess oil drip off.
  • Grater: You’ll need a grater for the fresh radish and other vegetables to achieve that signature crunchy topping.
  • Spice Grinder (optional): If you prefer using freshly ground spices, a spice grinder will be useful.
  • Serving Plates: Get some plates ready to serve your delicious Ram Ladoos topped with fresh veggies and tangy chutneys.

Having these tools at your disposal will simplify the cooking process and ensure that each component of the Ram Ladoo comes out perfect. Make sure to set up your workspace and organize your tools before beginning to cook, so everything goes smoothly and efficiently.

Preparation

Now that you have all your tools and equipment ready, let’s start preparing these delicious Ram Ladoo. Follow these steps to ensure your lentil fritters are flavorful and perfectly textured.

Preparing the Lentil Batter

  1. Begin by thoroughly rinsing 1 cup of mixed lentils (moong dal and chana dal) under cold water until the water runs clear.
  2. Soak the lentils in water for around 4-5 hours. This softens the lentils and makes them easier to grind.
  3. Drain the soaked lentils and transfer them to a food processor or blender. Add 1-2 green chilies (depending on your preference for heat), a piece of ginger (about an inch), and salt to taste.
  4. Grind the mixture into a smooth batter. Avoid adding water during grinding to keep the batter thick, which is crucial for the fritters to hold their shape while frying.
  5. Transfer the batter to a mixing bowl. Add 1 teaspoon of cumin seeds and a pinch of asafoetida (hing) to enhance the flavor.
  6. Whisk the batter vigorously for a few minutes. This introduces air into the batter, making it fluffy and light, which is key for soft and spongy Ram Ladoo.

Make-Ahead Tips

Preparing Ram Ladoo can be a bit time-consuming, especially if you’re planning to serve them at a gathering. Here are some tips to help you get a head start:

  • Soak the lentils overnight: If you know you’ll be short on time, soak the lentils overnight. This not only saves time but also ensures the lentils are perfectly softened and ready to grind.
  • Prepare the batter in advance: You can make the lentil batter a day ahead and keep it refrigerated. However, add the cumin seeds and asafoetida just before you’re ready to fry to maintain the freshness and potency of the flavors.
  • Grate the radish ahead of time: Grate the radish and store it in a sealed container in the fridge. Sprinkle a little salt on the radish to keep it crisp and fresh.

Following these make-ahead tips, you can enjoy making Ram Ladoo without feeling rushed, ensuring each batch turns out perfectly crispy on the outside and soft on the inside.

Cooking Instructions

Now that your batter is ready and your toppings are prepped, let’s dive into the cooking process to bring your Ram Ladoo to life!

Frying the Ladoo

  1. Heat a large pan over medium heat and pour in enough oil to deep fry the ladoos. The oil should be about 1.5 inches deep. Wait until the oil reaches a temperature of about 350°F (177°C). You can check the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the top immediately.
  2. While the oil heats, wet your hands slightly to prevent sticking and take a tablespoon of the lentil batter. Roll it gently into a ball and slightly flatten it to ensure even cooking.
  3. Carefully slide the batter balls into the hot oil. Do not overcrowd the pan; work in batches if necessary.
  4. Fry the ladoos for about 4-5 minutes or until they turn golden brown and crisp. Turn them occasionally to cook evenly on all sides.
  5. Once done, use a slotted spoon to remove the ladoos from the oil and place them on paper towels to drain excess oil.

Preparing the Toppings

  1. Take the grated radish and squeeze out any excess water. This ensures that your toppings are crisp and not soggy.
  2. In a small mixing bowl, combine the grated radish with finely chopped green chilies, fresh coriander, and a pinch of salt. Mix well to integrate all the flavors.
  3. Prepare the green chutney by blending mint leaves, coriander leaves, ginger, lemon juice, green chilies, salt, and a little water. The chutney should be smooth and thick.
  4. Optionally, you can also prepare a sweet tamarind chutney by simmering tamarind pulp, jaggery, salt, red chili powder, and cumin powder. Adjust the thickness by adding water and strain the mixture to get a smooth consistency.

Assembling the Ram Ladoo

Once you have your crisp golden brown ladoos ready, and the toppings are beautifully prepped, it’s time to put it all together. Assembling Ram Ladoo is all about layering flavors that marry beautifully to create a burst of tang, spice, and crispiness in every bite:

Arrange the Lentil Fritters

  • Start by placing the freshly fried lentil fritters or ladoos on a serving plate. Ensure they are warm to best absorb the flavors of the toppings.

Add the Radish

  • Sprinkle a generous amount of grated radish over the ladoos. The cool and crunchy radish not only adds a texture contrast but also mellows down the spices with its subtle sharpness.

Drizzle the Chutneys

  • Next, drizzle the bright green chutney over the ladoos and radish for a fresh, herbaceous flavor. Follow it with the sweet and tangy tamaring chutney. Adjust the amount based on how spicy, sweet, or tangy you prefer your Ram Ladoo.

Garnish

  • To finish, scatter some finely chopped green chilies for an extra kick, if you like it hot. Sprinkle a handful of chopped coriander leaves to bring freshness and a slight citrus note to the dish.
  • Serve your Ram Ladoo immediately to enjoy the maximum crunch and freshness. Pair it with a steaming cup of chai for an authentic street-side snack experience right at home.

Serving Suggestions

Enhance your culinary journey with these tailored suggestions for serving Ram Ladoo. Each suggestion aims to complement the flavors and add a touch of authenticity to your dining experience.

Individual Plating

Serve each portion of Ram Ladoo on small plates layered with a generous helping of grated radish. Drizzle tamarind and green chutney over the top for a burst of flavor. A sprinkle of chaat masala and a few chopped coriander leaves will also enhance the taste and presentation.

Group Serving Style

If you’re serving a crowd, arrange the Ram Ladoos on a large platter. Scatter heaps of grated radish and spoonfuls of chutneys evenly across the fritters. Allow your guests to garnish their servings with chopped onions, green chilies, and lemon wedges for a personalized touch. This family-style serving not only makes it convenient but also turns your meal into a communal feast.

Pairing with Beverages

Ram Ladoo pairs wonderfully with traditional Indian beverages. Serve it with steaming cups of masala chai for a comforting snack on chilly days, or offer chilled sweet lassi for a refreshing contrast on warmer days. The spices in the chai and the sweetness of the lassi complement the tanginess and spiciness of Ram Ladoo.

These serving suggestions are designed to help you savor Ram Ladoo not just as a snack but as a delightful experience that tantalizes the senses. Enjoy them right after assembly to capture the best texture and flavors.

Conclusion

Now that you’ve got all the secrets to making your own Ram Ladoo you’re all set to bring a taste of Delhi’s streets right to your kitchen. Remember the joy of cooking comes from the heart so put on your apron and let the magic of flavors unfold. Whether you’re planning a cozy tea time or a lively gathering these delightful fritters are sure to impress. So go ahead give it a try and watch your loved ones relish every bite!

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