Ram Ladoo
Lajpat Nagar's famous moong dal fritters topped with radish and chutney.
About this dish
A quintessential Delhi street food, Ram Ladoo is most famous in the markets of Lajpat Nagar and Central Market. Despite the name, these are savory fritters made from a blend of lentils, served with a unique garnish of grated radish and spicy green chutney. The secret lies in the aeration of the batter, which makes the 'ladoos' light and spongy.
Ingredients
For the Ladoo Batter
- 1 cup (200g) Moong dal (Yellow lentils), soaked for 4 hours
- 1/4 cup (50g) Chana dal (Bengal gram), soaked for 4 hours
- 1 inch Ginger, chopped
- 2 Green chilies, chopped
- 1/2 tsp Salt
- 1/4 tsp Hing (Asafoetida)
- 1/2 tsp Cumin seeds
- Oil for deep frying
For the Topping and Chutney
- 2 large Mooli (Daikon Radish), grated
- 1/2 cup Fresh coriander leaves, chopped
- 1/2 cup Radish leaves, finely chopped (crucial for flavor)
- 3 tbsp Spicy Green Chutney (Mint-Coriander)
- 1 tbsp Tamarind chutney (Saunth)
- 1 tsp Chaat Masala
Method
- 1
Lentil Preparation
Drain the soaked moong and chana dal completely. Grind them in a mixer with ginger and green chilies into a thick, slightly coarse paste using as little water as possible (1-2 tablespoons at most).
- 2
Aerating the Batter
Transfer the paste to a large bowl. Using your hand or a whisk, beat the batter vigorously in one direction for 8-10 minutes. The batter is ready when it turns pale in color and a small drop floats on top of a cup of water.
- 3
Seasoning the Batter
Fold in the hing, cumin seeds, and salt gently. Do not over-mix at this stage, or you will lose the air bubbles you just incorporated which are vital for the light texture.
- 4
Prepare the Radish Garnish
Grate the radish and squeeze out the excess pungent water. Mix the grated radish with the finely chopped tender radish leaves and a bit of fresh coriander. This provides the signature peppery crunch.
- 5
Heating the Oil
Heat oil in a deep kadai over medium flame. The oil shouldn't be smoking hot, or the ladoos will remain raw inside; it should sizzle gently when a drop of batter is added.
- 6
Frying the Ladoo
Wet your fingers, scoop a small amount of batter, and drop spherical balls into the oil. Fry on medium heat, turning occasionally, for 5-6 minutes until they are golden brown and sound hollow when tapped.
- 7
Draining
Remove the fritters and drain them on an absorbent paper towel. They should be crisp on the outside and soft, airy, and porous on the inside.
- 8
Assembly Layering
Place 5-6 hot ladoos in a bowl. Cover them generously with a handful of the grated radish-leaf mixture. The contrast of the hot dal and cold radish is essential.
- 9
Final Saucing
Drizzle the spicy green chutney and sweet tamarind chutney over the top. Sprinkle with a pinch of chaat masala and serve immediately before the fritters soften.
Notes & variations
- Adding a small amount of chana dal gives the fritters a better shape and more crunch than moong dal alone.
- The radish leaves are not optional; they provide a specific earthy bitterness typical of Delhi street vendors.
- Do not add salt until just before frying, as salt releases water and will thin out the aerated batter.
- Leftover batter can be stored for 24 hours but must be beaten again before frying.
Serve with
Serve as a snack in a leaf bowl (dona) with extra green chutney on the side.
Cook's note
To get perfectly round ladoos, use a small ice cream scoop or wet your hands frequently between drops.