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Crispy, golden fritters made from moong dal, deep-fried to perfection. This iconic Delhi street food is served hot, topped with tangy chutneys and sharp, grated radish for a burst of flavor in every bite.
For 4 servings
Soak the Dals
Prepare the Batter
Aerate the Batter
This recipe goes great with these complete meals
Crispy, golden fritters made from moong dal, deep-fried to perfection. This iconic Delhi street food is served hot, topped with tangy chutneys and sharp, grated radish for a burst of flavor in every bite.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 413.03 calories per serving with 15.49g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Deep-Fry the Ladoos
Assemble and Serve
Mix 1/4 cup of finely chopped fresh coriander or mint leaves directly into the batter before frying for a fresh, herby flavor.
Add 1/2 teaspoon of red chilli powder or a finely chopped red chilli to the batter for an extra kick of heat.
Incorporate 1/4 cup of finely grated carrots or finely chopped onions into the batter for added texture and sweetness.
The combination of moong dal and chana dal provides a high-quality source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Lentils are packed with dietary fiber, which aids in digestion, helps maintain bowel regularity, and contributes to a feeling of fullness, potentially helping with weight management.
Asafoetida (hing) is traditionally used to prevent bloating and aid digestion. The grated radish topping also contains enzymes that support a healthy digestive system.
Moong dal is a good source of essential minerals like iron, potassium, and magnesium, which are vital for blood production, maintaining blood pressure, and nerve function.
One serving of Ram Ladoo (approximately 5 pieces with toppings) contains around 280-320 calories, primarily from the lentils and the oil used for deep-frying.
Ram Ladoo is a mixed bag. The base of lentils makes it rich in protein and fiber. However, it is deep-fried, which adds a significant amount of fat and calories. It's best enjoyed as an occasional treat in moderation.
Yes, you can make a healthier version in an air fryer. Preheat the air fryer to 180°C (350°F). Place small dollops of the batter on a greased parchment paper, spray with a little oil, and air fry for 12-15 minutes, flipping halfway through, until golden and crisp. The texture will be less airy than the deep-fried version but still delicious.
The most common reason is under-whipping the batter. The batter needs to be beaten for at least 5-7 minutes to incorporate air, which makes the fritters light and fluffy. Another reason could be a batter that is too thick or not soaked for long enough.
You can grind the batter and store it in an airtight container in the refrigerator for up to 24 hours. However, you should only add salt and whip the batter just before you are ready to fry, as salt can release water and make the batter thin.
They are very similar, but the key difference lies in the preparation and serving. Ram Ladoo batter is whipped extensively to make it lighter, and it is traditionally served with a topping of grated radish and chutneys. Moong Dal Pakodas are often denser and can be served plain or with just chutney on the side.
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