Ram Ladoo
Crispy, golden-fried moong dal fritters that are soft and fluffy inside. A beloved Delhi street food, these bite-sized delights are served with a generous topping of grated radish, zesty green chutney, and tangy-sweet tamarind chutney for an explosion of textures and flavors in every mouthful.
For 4 servings
- prep · ~240 min
Soak the moong dal.
Wash the moong dal thoroughly and soak in enough water to cover for 4 hours. Drain completely before grinding.
- mix · ~8 min
Grind the dal into a fluffy batter.
1.Add drained moong dal to a mixer grinder along with 2 chopped green chilies and 1 inch ginger.2.Grind without adding water, or add just 1-2 teaspoons if absolutely needed, to make a thick, coarse yet fluffy paste.3.Transfer to a bowl. Add salt and asafoetida, then whisk vigorously for 3-4 minutes to incorporate air.TIPBeat the batter well — this makes the ladoos soft and spongy inside. - fry · ~15 min
Fry the Ram Ladoo.
1.Heat oil in a kadai over medium flame until hot but not smoking.2.Drop small portions of batter (about 1 tablespoon each) gently into the oil using your fingers or a spoon.3.Fry in batches, turning occasionally, until golden brown and crisp all over.4.Drain on paper towels to remove excess oil.TIPKeep the heat medium — high heat browns them fast from outside but leaves the inside uncooked. - mix · ~2 min
Make the green chutney.
Blend mint leaves, coriander leaves, 1 green chili, ginger, lemon juice, and salt into a smooth chutney using a tablespoon of water if required.
- simmer · ~10 min
Prepare the tamarind chutney.
1.Squeeze the soaked tamarind well and strain the pulp into a saucepan.2.Add grated jaggery, cumin powder, red chili powder, and salt.3.Simmer on low heat for 8-10 minutes until the chutney thickens slightly. Cool completely.TIPThe chutney thickens as it cools, so take it off the heat while it's still a little runny. - assemble · ~2 min
Assemble the Ram Ladoo.
1.Arrange the fried ladoos on a serving plate.2.Top generously with grated radish.3.Drizzle green chutney and tamarind chutney over each ladoo.4.Sprinkle chaat masala lightly on top and serve immediately.TIPAssemble just before serving, otherwise the crispy ladoos turn soggy from the chutneys. - serve
Serve immediately while the ladoos are still crisp.
Ram Ladoo tastes best fresh and hot. Pair with a cup of masala chai for the perfect evening snack.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Always drain the soaked moong dal thoroughly before grinding to avoid a runny batter.
- 2Whisk the batter vigorously for at least 3-4 minutes to incorporate air for a soft, fluffy interior.
- 3Drop the batter gently into medium-hot oil; if the oil smokes, the outside will burn before the inside cooks.
- 4Do not overcrowd the kadai — fry in small batches so each ladoo browns evenly and stays crisp.
- 5Grate the radish just before assembling to keep it crisp and fresh.
- 6Assemble Ram Ladoo only right before serving, or the chutneys will make them soggy.
- 7Cool the tamarind chutney completely before using; it thickens as it cools.
Adapt it for your goals.
Baked/Low-Oil
Instead of deep frying, drop the batter into a greased appe (paniyaram) pan or a mini muffin tin brushed with oil, and cook until golden on all sides. This cuts down oil while keeping the ladoos crisp outside and soft inside, ideal for those seeking a lighter snack.
Spiced BatterSpiced Batter
Add a pinch of carom seeds (ajwain), a teaspoon of finely chopped fresh coriander, and a pinch of black pepper to the batter before frying. The extra spices lend a subtle warmth and complexity that pairs beautifully with the chutneys.
Protein BoostProtein Boost
Replace 1/4 cup of moong dal with an equal quantity of soaked and drained chana dal (split chickpeas) for a heartier texture and a slightly nuttier flavor, increasing the dish's protein density.
Vegan (Already Vegan)Vegan (Already Vegan)
This recipe is naturally vegan as written. To make it optionally gluten-free, confirm that the asafoetida (hing) and chaat masala you use are certified gluten-free, as some commercial blends may contain wheat flour.
Why this is on our healthy list.
High in Plant Protein
Moong dal (split yellow mung beans) is a rich source of plant-based protein, making these fritters a satisfying snack that supports muscle repair and keeps you full longer.
Digestive Aid
Asafoetida and ginger in the batter are traditionally used to aid digestion and reduce bloating, while radish and mint chutney add freshness and digestive enzymes.
Rich in Dietary Fiber
Moong dal and radish both contribute soluble and insoluble fiber, promoting healthy digestion and helping to maintain stable blood sugar levels.
Packed with Vitamin C
Green chili, lemon juice, and fresh mint in the green chutney provide a generous dose of vitamin C, supporting immune health and enhancing iron absorption from the lentils.
Iron Boost from Legumes
Moong dal is a good source of non-heme iron. The vitamin C in the chutneys helps your body absorb this iron more efficiently.
Frequently asked questions
Oily, flat ladoos usually mean the oil wasn't hot enough or the batter was too wet. Drain the moong dal well after soaking, and use medium-hot oil — drop a tiny piece of batter in; if it sizzles and rises immediately, the oil is ready.
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