📝 About This Recipe
A quintessential jewel of Delhi’s bustling street food scene, Ram Ladoo are not sweet treats, but savory, golden lentil fritters that are incredibly light and airy. These protein-packed morsels are traditionally served topped with a refreshing heap of grated radish and a signature spicy-tangy green chutney made with radish leaves. The contrast between the warm, melt-in-your-mouth fritters and the cool, pungent crunch of the radish creates an explosion of textures and flavors that is truly addictive.
🥗 Ingredients
Lentil Batter
- 1 cup Moong Dal (Yellow Split Peas) (washed and soaked for 4 hours)
- 1/4 cup Chana Dal (Bengal Gram) (washed and soaked for 4 hours)
- 1 inch Ginger (roughly chopped)
- 2 pieces Green Chilies (adjust to spice preference)
- 1/4 teaspoon Asafoetida (Hing) (essential for digestion and aroma)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Cumin Seeds
- 2 cups Vegetable Oil (for deep frying)
Radish Leaf Chutney
- 1 cup Fresh Coriander Leaves (tightly packed)
- 1/2 cup Tender Radish Leaves (chopped, provides the authentic zing)
- 3-4 pieces Green Chilies (for a spicy kick)
- 1/2 inch Ginger
- 1 tablespoon Lemon Juice (for brightness)
- 1/2 teaspoon Black Salt (Kala Namak) (adds a sulfurous depth)
Topping and Garnish
- 2 medium Daikon Radish (Mooli) (peeled and grated)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Chaet Masala (for sprinkling)
- 1/4 cup Tamarind Chutney (sweet and tangy (store-bought or homemade))
👨🍳 Instructions
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1
Thoroughly wash the moong dal and chana dal. Soak them together in plenty of water for at least 4 hours, or overnight for the best texture.
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2
Drain the water completely from the soaked lentils. Place them in a blender with the chopped ginger, green chilies, and a tiny splash of water (only if needed) to grind into a thick, slightly coarse paste.
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3
Transfer the batter to a large mixing bowl. Add the cumin seeds, salt, and hing.
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4
Now comes the secret step: Using your hand or a whisk, beat the batter vigorously in one direction for 5-8 minutes. The batter should turn pale and significantly increase in volume as it incorporates air.
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5
Test the batter by dropping a small dollop into a bowl of water. If it floats instantly, it's light enough. If it sinks, keep whisking!
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6
Prepare the chutney by blending the coriander, radish leaves, green chilies, ginger, lemon juice, black salt, and a little water until smooth. Set aside.
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7
Prepare the garnish by mixing the grated radish with chopped cilantro. Do not add salt to the radish until the very last second to prevent it from becoming watery.
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8
Heat oil in a deep kadhai or heavy-bottomed pan over medium heat. To check if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
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9
Wet your fingers with water, take a small portion of batter, and gently drop round balls into the hot oil. Do not overcrowd the pan.
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10
Fry the ladoos on medium heat, turning them occasionally with a slotted spoon, until they are evenly golden brown and crispy on the outside (about 4-5 minutes).
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11
Remove the fried ladoos and drain them on a paper towel-lined plate.
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12
To serve, place 5-6 warm ladoos in a bowl. Generously top with the grated radish mixture, drizzle with the spicy green chutney and sweet tamarind chutney, and finish with a pinch of chaat masala.
💡 Chef's Tips
Always whisk the batter in one direction to trap maximum air; this ensures the ladoos are soft, not dense. Do not add too much water while grinding the lentils, as a thin batter will absorb too much oil and won't hold its round shape. Using radish leaves in the chutney is the 'secret' to the authentic street-side flavor—don't skip them! Fry on medium heat; if the oil is too hot, the outside will burn while the inside remains raw. If you want extra crunch, you can add a tablespoon of rice flour to the batter before whisking.
🍽️ Serving Suggestions
Serve hot and fresh immediately after frying to maintain the contrast between the hot fritters and cold radish. Pair with a hot cup of Masala Chai for the ultimate afternoon tea experience. Add a few thin slices of green chili on top for those who crave extra heat. Serve in disposable leaf bowls (dona) to recreate the authentic Indian street food vibe at home. Offer a side of sweet yogurt if you prefer a 'Dahi Vada' style variation.