Ram Laadoo

Name: Ram Laadoo
Total time: 360 s
Yield: 36 Laadoo
Cuisine: Indian
Ingredients: 1 cup Yellow Moong Daal (Yellow Skinless Split Moong Beans); 1/4 cup Chanaa Daal (Split Pigeon Peas); 3 Green Chillies; 1 " Ginger; 1 tsp Cumin Seeds; 1/2 tsp Red Chilli Powder; 1/2 tsp Black Salt; 1/2 tsp Fruit Salt; To Taste Salt; As needed Oil for frying the Ram Laadoo; As needed Grated Radish (Daikon Radish/Mooli/Khaycha Mulaa); As needed Chopped Coriander leaves; as needed Coriander And Mint Green Chutney; as needed Sweet And Sour Dates And Tamarind Chutney; to taste Chaat Masala; As needed Chopped Coriander leaves; To Taste Lemon Juice

Pooja M. Pandit @pan_poo_

#streetfoodofindia
Delhi is famous for it's chaats like Gol Gappe, Aaloo chaat, Dahi Bhalla and many more lip-smacking, delicious dishes! Ram Laadoo is one such famous street foods of Delhi. In certain areas, near shopping centres you can find vendors selling these delicious laadoos on the street side.

Though the name Ram Laadoo might suggest a laadoo/laddoo here, it actually isn’t so. In fact it is a savoury fried snack made from yellow moong daal and some chanadaal which can be called moongdaal pakoda or fritters.

The addition of some fresh spices gives it a delicious taste. The garnishing of mint and coriander chutneys gives it the necessary zing. The surprise element here is the topping of grated radish alongwith some chopped coriander leaves. This is quite an easy dish to prepare and makes for a delicious tea time snack or party food too!

Pooja M. Pandit @pan_poo_

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Ingredients

5-6 min

36 Laadoo

1 cupYellow Moong Daal (Yellow Skinless Split Moong Beans)
1/4 cupChanaa Daal (Split Pigeon Peas)
3Green Chillies
1" Ginger
1 tspCumin Seeds
1/2 tspRed Chilli Powder
1/2 tspBlack Salt
1/2 tspFruit Salt
To TasteSalt
As neededOil for frying the Ram Laadoo
For Garnishing :
As neededGrated Radish (Daikon Radish/Mooli/Khaycha Mulaa)
As neededChopped Coriander leaves
as neededCoriander And Mint Green Chutney
as neededSweet And Sour Dates And Tamarind Chutney
to tasteChaat Masala
As needed Chopped Coriander leaves
To TasteLemon Juice

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Steps

5-6 min

1

To make Ram Laadoo in Delhi Style, soak the moong daal and the chanaa daal in sufficient water for about four hours.
2

Next, rinse them well and drain out all the water.
3

Transfer the drained daals to a mixer grinder. Add the cumin seeds, ginger and the green chillies.
4

Without adding water, grind these ingredients giving it just one pulse at a time.
5

Repeat in a similar manner to get a slightly coarse paste. This can be done in two batches for better results.
6

Transfer the ground mixture to a mixing bowl. Add the red chilli powder, the black salt and salt to taste.
7

Mix well and check seasoning. Adjust the spiciness as desired.
8

Add the fruit salt and beat this mixture well using a whisk to make it light and airy.
9

In the meantime, rinse, peel and grate the radish and set aside. Squeeze it slightly to do away with the pungent flavour if desired.
10

Heat a kadhai and add oil to it for frying the pakodas. When it heats up, reduce the flame to medium.
11

Add 2-3 tsp of this hot oil to the ground mixture and mix well to give the pakodas some crispiness after frying.
12

Scoop out small lemon sized balls of the batter using your fingers and release them carefully in the hot oil.
13

Add a few at a time for good results. Fry the laadoo on medium flame till golden on all sides.
14

Drain out all the oil and transfer the fried laadoo to an absorbent paper.
15

Repeat these steps till all the ground mixture is used up.
16

For serving the Ram Laadoo, place a few laadoo in a serving dish.
17

Drizzle the mint coriander green chutney Check out this delicious recipe: Coriander Mint Chutney https://cookpad.wasmer.app/in/recipes/6953763-coriander-mint-chutney?token=HgTXnsDuTsQKwMFJoP4keaHP and the sweet and sour dates and tamarind chutney over it as per preference.
18

Sprinkle some chaat masala over it. Next garnish with chopped coriander leaves and some grated radish.
19

Add a dash of lemon juice and serve the delicious Raam Laadoo immediately. If desired do sprinkle some nylon sev over it!

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Pooja M. Pandit @pan_poo_

on April 03, 2019 17:53

I am a home cook, and I like to cook traditional as well as fusion food. Learnt to cook by trial and error and lots of experiments, reading cook books and watching cooking shows whether Indian or from abroad! I like to be perfect in my work, and the same applies to cooking as well! I have a blog on WordPress.com https://tastyrecipesfrompooja.wordpress.com/ where I share the recipes of my home cooked food!

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Ram Laadoo

Ram Laadoo

Ingredients

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