Ram Ladoo - A delicious Delhi Chaat | Lentil based fritters

I came to know about these savory Ram Ladoos when on an official visit I went to Delhi. These Ram Ladoos are a favourite Chaat | Street Food item and must be relished directly from the pan! I loved these and on close observation as to how the chef was making, I realised it is very easy to make. But there are certain pointers that one must observe to get them right.

I shared this with Amma who was very eager to try these. Amma hit the jackpot as these came out so beautiful, perfect in every sense, shape, size, colour, flavour and finally the aaaahhaaaaa...from Appa too!

INGREDIENTS

200 gm Moong Dal

100 gm  Channa Dal

3 Green Chillies, finely chopped

1 "  Adrak | Ginger, finely chopped

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

To taste Salt

Oil, for deep frying

For Serving:

Green Chutney

Mooli | Radish Salad

METHOD

• Wash and soak both dals for 4 to 5 hours. Once soaked, drain them well and grind them to a slightly coarse batter, without adding any water. It is very essential that the batter is slightly coarse and there is no additional water, as this will ensure proper shape while frying these fritters.
• Transfer the batter to a mixing bowl.
• Add chopped dhania, green chillies, adrak and salt. Whisk it well for 5 to 6 minutes. This is an important step, as this ensures the batter becomes fluffy and again while making fritters the round shape is obtained. So please do whisk well.

• In a kadhai, keep oil for deep frying. Once the oil is hot, reduce the flame to low.
• Take little batter in your fingers and with the help of your thumb scoop them into the oil, gently. This action will ensure the batter falls as a ball. In the similar fashion make as many balls as the kadhai can accommodate.
• Fry with occasional stirring so that the fritters are nice and golden. Scoop them with a slotted spoon and transfer to a plate layered with tissue paper. For this quantity we got 25 small lemon sized Ram Ladoo.
• Serve hot with Mooli | Radish Salad, Green Chutney and Tomato Ketchup/Sweet Chutney. The Mooli Salad served with Ram Ladoo does not have Lemon Juice, but we love it that way!

These fritters are not very crisp like our Mahalakshmi Moong Bajji,  as these are crisp as soon as you remove from the oil, but tend to go soft and hence must be relished while they are still hot.

We have used:

1. Kissan Tomato Ketchup

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.