Delhi Ram Laddoo
Crisp deep-fried lentil dumplings topped with grated radish and tangy chutneys, a beloved Delhi street snack found mainly around markets and colleges.
- Prep
- 240 min
- Cook
- 20 min
- Total
- 260 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Kadai
- •Grinder
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 10 g
- carbs
- 24 g
- fibre
- 5 g
- protein
- 9 g
- calories
- 220 kcal
Instructions
- 1
Drain the soaked moong dal and chana dal. Grind them together with very little water into a thick, rough batter.
- 2
Whisk the batter well until light and fluffy. Stir in the ginger, green chilli and baking soda.
- 3
Heat oil for deep-frying in a kadai (deep curved pan).
- 4
Drop small spoonfuls of the batter into the hot oil.
- 5
Fry until golden and crisp on the outside and soft inside.
- 6
Drain them on paper. Place a few laddoos (crispy lentil balls) in a serving cup or plate.
- 7
Top generously with grated radish, tamarind chutney and green chutney.
- 8
Sprinkle with salt and serve immediately while hot.
Chef's tips
Whisk the batter thoroughly before frying to trap air. This keeps the ram laddoo light rather than dense.
Ingredient substitutions
- chana dal → extra moong dal if unavailable
Storage
Not suitable for storage; best consumed immediately after frying.
Reheating
Reheating is not recommended as texture suffers significantly.
Common mistakes to avoid
- •Making the batter too thin, which leads to flat and oily fritters.
Serving suggestions
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