Delhi is famous for its chaats like Gol Gappe, Aaloo chaat, Dahi Bhalla and many more lip-smacking, delicious dishes! Ram Laadoo is one such famous street foods of Delhi. In certain areas, near shopping centres you can find vendors selling these delicious laadoos on the street side.
Though the name Ram Laadoo might suggest a laadoo/laddoo here, it actually isn’t so. In fact it is a savoury fried snack made from yellow moong daal and some channa daal which can be called moongdaal pakoda or fritters.
The addition of some fresh spices gives it a delicious taste. The garnishing of mint and corriander chutneys gives it the necessary zing. The surprise element here is the topping of grated radish alongwith some chopped coriander leaves. This is quite an easy dish to prepare and makes for a delicious tea time snack or party food too!
For some more such delicious dishes as well as street foods, do take a look at the following recipes too….
- Healthy Haraa Chanaa Peanut Sesame Balls
- Sabudana Wada
- Dahi Vada (Dahi Bhalla)
- Tavaa Pulao
- Kobiche Bhanole
- Paav Bhaaji
Here’s the recipe for Ram Laadoo…
Prep Time : 4 hrs (soaking) + 15 min
Cooking Time : 5-6 min
Serves : 36 Laadoo
Cup Used : 200 ml
- 1 cup Yellow Moong Daal (Yellow Skinless Split Moong Beans)
- 1/4 cup Chanaa Daal (Split Pigeon Peas)
- 3 Green Chillies
- 1″ Ginger
- 1 tsp Cumin Seeds
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Black Salt
- 1/2 tsp Fruit Salt
- Salt To Taste
- Oil for frying the Ram Laadoo
For Garnishing :
- Grated Radish (Daikon Radish/Mooli/Khaycha Mulaa)
- Chopped Corriander Leaves
- Kothimbir Pudina Chatni (Green Corriander Mint Chutney)
- Sweet And Sour Dates And Tamarind Chutney
- Chaat Masala
- Lemon juice
- To make Ram Laadoo in Delhi Style, soak the moong daal and the chanaa daal in sufficient water for about four hours.
- Next, rinse them well and drain out all the water.
- Transfer the drained daals to a mixer grinder. Add the cumin seeds, ginger and the green chillies.
- Without adding water, grind these ingredients giving it just one pulse at a time.
- Repeat in a similar manner to get a slightly coarse paste. This can be done in two batches for better results.
- Transfer the ground mixture to a mixing bowl. Add the red chilli powder, the black salt and salt to taste.
- Mix well and check seasoning. Adjust the spiciness as desired.
- Add the fruit salt and beat this mixture well using a whisk to make it light and airy.
- In the meantime, rinse, peel and grate the radish and set aside. Squeeze it slightly to do away with the pungent flavour if desired.
- Heat a kadhai and add oil to it for frying the pakodas. When it heats up, reduce the flame to medium.
- Add 2-3 tsp of this hot oil to the ground mixture and mix well to give the pakodas some crispiness after frying.
- Scoop out small lemon sized balls of the batter using your fingers and release them carefully in the hot oil.
- Add a few at a time for good results. Fry the laadoo on medium flame till golden on all sides.
- Drain out all the oil and transfer the fried laadoo to an absorbent paper.
- Repeat these steps till all the ground mixture is used up.
- For serving the Ram Laadoo, place a few laadoo in a serving dish.
- Drizzle the mint corriander green chutney and the sweet and sour dates and tamarind chutney over it as per preference.
- Sprinkle some chaat masala over it. Next garnish with chopped coriander leaves and some grated radish.
- Add a dash of lemon juice and serve the delicious Raam Laadoo immediately. If desired do sprinkle some nylon sev over it!
Daikon Radish :
Ground Daal Mixture :
Scooped batter :
Deep Frying :
Drain out all oil :
Drain on absorbent paper :
Place In serving bowl :
Drizzle Green Chutney :
Drizzle Sweet And Sour Chutney :
Final Plating :