Ram Ladoo (Delhi Street Food)

Ram Ladoo (Delhi Street Food) Recipe by Manjula


Ram Ladoo (Delhi Road Meals)

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Ram Ladoo is a well-liked Delhi road meals. Ram Ladoo is a scrumptious snack. Moong dal pakoras served with cilantro chutney and topped with shredded radish. These ladoos takes on the flavour of chutney and radish, that is what makes this dish a yummy and lip-smacking chaat.
Course Appetizer
Delicacies Indian
Key phrase Chaat, Chana Dal Pakoras, Straightforward To Make, Gluten Free, Home made, Jain Meals, Moong Dal Pakoras, Social gathering Meals, Sattvik Meals, Snack, Tea Time Snack, Vegan, Vegetarian
Prep Time 10 minutes
Cook dinner Time 10 minutes
Whole Time 20 minutes
Servings 4 individuals


  • ½ cup washed moong dal
  • ¼ cup chana dal Bengal gram
  • tsp asafetida hing
  • ½ tsp cumin seeds jeera
  • 1 tsp salt
  • 1 Tbsp inexperienced chili chopped
  • 1 Tbsp ginger grated
  • 2 Tbsp cilantro chopped, inexperienced coriander
  • Oil for deep frying

For Garnish


  • Wash and Soak moong and chana dal in three cups of water for about 4 hours after soaking it will turn into about twice in quantity.
  • Drain the water, and grind dal with out including any water, don’t grind dal to high quality paste, dal must be little grainy.
  • Take out the dal in a mixing bowl and beat the batter for couple of minutes, until it’s fluffy. This may aerate the batter to make mushy ladoos. Laddos are crispy exterior and mushy inside. Add all of the substances, asafetida, cumin seeds, salt, ginger, inexperienced chili, and cilantro. Whip it once more. The extra air is included within the batter the fluffier ladoos will probably be.
  • Warmth the oil in a frying pan on medium excessive warmth. The frying pan ought to have about 1 inch of oil. To verify if the oil is prepared, put one drop of batter in oil. The batter ought to sizzle and are available up however not change colour straight away. If oil could be very sizzling Ram Ladoo won’t cook dinner by way of and won’t be crispy.
  • Place about 1 tablespoon of batter into the oil. Fry the Ram Ladoos in small batches. Fry them till golden-brown throughout.
  • Ram Ladoo must be crispy from exterior and must be mushy inside.
  • Take them out over paper towel, this take in the entry oil.
  • Ram Ladoos must be served sizzling, to serve the Ram Ladoos, drizzle the chaat masala, cilantro chutney, and grated radish and little chat masala once more.


Preparation time doesn’t embrace soaking time.

Initially posted 2019-09-10 16:33:18.

The publish Ram Ladoo (Delhi Road Meals) appeared first on Manjula's Kitchen.


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