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Ram ladoo in a bowl garnished with chutney and spices
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4.27 from 19 votes

Ram Ladoo recipe

Ram ladoos are spicy-salty lip-smacking lentil fritters prepared with a blend of lentil batter is a popular street food that hails from the street of New Delhi. These savory titbits with the right burst of flavors from the added chutneys and a hint of lime juice are such a divine combination: a perfect jamboree of flavors and pure bliss! 
Prep: 3 hours
Cook: 30 minutes
Total: 3 hours 30 minutes
Course: Snacks And Appetizers
Cuisine: Indian
Servings: 40 LADOOS
Calories: 22kcal
Author: Ruchi

Ingredients

LADOO INGREDIENTS

  • ¼ cup Yellow Split Peas (OR Chana dal)
  • 1 cup Yellow Lentil Dal (Moong Dal)
  • 1 tablespoon Ginger paste
  • 1 teaspoon Roasted cumin seeds
  • - - Salt to taste
  • ⅛ teaspoon Asafoetida (Hing )
  • ½ teaspoon Red chili powder
  • 1 tablespoon Cilantro leaves (Chopped)
  • ½ teaspoon Baking soda ( or Eno)
  • - - Oil for frying

ASSEMBLING LADOOS

US Customary - Metric

Instructions

PREPARING RAM LADOOS

  • Before you begin, check the lentils for small stones. Take a fine-meshed sieve and rinse the lentils under cold running water to clean any dirt or dust. Set it aside to drain. Transfer the rinsed lentils to a bowl and cover them with 1-inch water.
  • Cover and let sit for 3-4 hours.

GRATE DAIKON RADISH

  • Rinse and peel the outer layer of radish. Cut the radish lengthwise. 
    Peel Radish
  • Take a small bowl, and using the bigger side of the grater, grate the daikon radish at a 90-degree angle. 
    Shred Radish
  •  Once you are done, press the grated daikon in between your palms to squeeze out the water. Cover and set it aside. 
    Shredded Radish

GRIND LENTILS

  • Drain and rinse the lentils again after the soak time is over. 
  • Add the lentils to a food processor or blender.
  • Pulse into a fine paste. Open the blender, scrape the lentils from the sides, and pulse again.
  • Prepare a thick batter that is finely ground and smooth textured.

SEASON RAM LADOO BATTER

  • Transfer the batter to a large mixing bowl.
  • Add the spices and whisk until combined.
  • Add baking soda and beat the batter again. Whisk the Ram ladoo batter for about 5-6 minutes or until it is well aerated and double in size.
  • The more the air is incorporated in the batter, the fluffier these ladoos will turn out to be.

FRY RAM LADOO

  • Heat oil in a pan over medium heat. Once the oil is hot, drop golf-ball-sized batter into the oil. Fry the ram ladoos for about 7-8 minutes over medium-high heat, turning them occasionally until they turn golden brown.
    Fry Ram ladoos in oil
  • Remove from heat and set them on a paper napkin to drain. Let them cool. Repeat the process with the rest of the batter and fry ladoos until golden in color.
  • For the non-fried version - heat and grease appe pan. Drop 1 tablespoon mixture in each cavity.
  • Cover and cook on a medium low flame.
  • Turn occasionally and cook until evenly brown from both sides.

ASSEMBLE RAM LADOO

  • Place 7-8 ram ladoos in a bowl.
  • Generously top them with green chutney and tamarind chutney.
    Ram Ladoo or Gulgulle - Ruchiskitchen
  • Top it off with 2 tablespoons of radish shreds.
  • Add some more green chutney on top.
  • Sprinkle chaat masala.
  • And Ram ladoo chaat is ready.
  • You can finish it off by adding some chopped green chilies and lemon juice.
    Ram ladoo chaat in a bowl

Notes

 

Frequently asked questions

 
Are these Ram Ladoos gluten-free and vegan?
Yes. These lentil nuggets are entirely gluten-free and vegan too.
 
Can I make this recipe in advance?
Yes, you indeed can. This is a great make-ahead recipe. You can prepare the ladoos in advance and, when cooled, transfer them to an airtight container and store them in the refrigerator.
You can reheat them in a microwave and serve them topped with chutneys and shredded radish when needed.
 
Can I store Ram Ladoo?
Yes, you can. You can transfer the Ram Ladoo to an airtight container and store them in a refrigerator.
They keep well for 2- 3 days when refrigerated.
 
Can I freeze Ram Ladoos?
Freezing Ram Ladoos is not recommended as they will lose water and turn sloppy when taken out from the freezer and reheated. They taste best when freshly prepared.
 
How do I serve Ram Ladoos?
Arrange the Ram Ladoos on a plate and drizzle the spicy green chutney and the tangy tamarind chutney. Now, top them up with shredded radish and sprinkle the chopped coriander leaves.
Here's your irresistible spicy snack ready to be savored in its most drool-worthy avatar.
I am sure those of you who have always admired this street food will love to carve out this chaat at home and pat your back for preparing it so well!
 

Nutrition

Calories: 22kcal | Carbohydrates: 3g | Protein: 1g | Sodium: 14mg | Potassium: 59mg | Fiber: 1g | Vitamin A: 10IU | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 0.5mg