When I first heard of ram ladoo, I thought it was a sweet ladoo, but once I went through the recipe, I found out that it is a famous chat in Delhi. I even saw many videos of chat vendors making and serving ram ladoo to customers. These are moong dhal vadas served with spicy green chutney and grated radish. I selected this delicious chat for the final day of my chat series in the Cooking Carnival – Mega blogging marathon this month. I have never eaten radish raw. The only recipe I use is in sambar which every one likes. I was so skeptical to add the grated radish on top of the ladoos, but to make the authentic recipe, I had to add.
Once you have soaked dal ready and the chutneys ready, it is so easy to put the dish together. They top the chat with only grated radish, but to mellow down the strong radish flavour, I added some grated carrot also. Sruti skipped radish completely and assembled her dish with only carrots. After finishing off our plates, I placed the remaining ladoos in a bowl and added all the topping and left it for an hour. The chutneys were soaked by the ladoos and when hubby tasted it, he liked it so much. He preferred the soaked version to the freshly arranged dish. If you want to avoid deep frying the ladoos, then cook them in paniyaram pan with minimum oil. We loved the deep fried version so much.
Recipe Source: Ruchi’s Kitchen
For The Moong Dhal Ladoos:
Moong Dhal – 1 cup
Channa Dhal – 1/4 cup
Roasted Cumin Powder – 2 tsp
Ginger Paste – 1 tbs
Coriander Leaves – 2-3 tbs
Asafoetida – a pinch
Red Chilly Powder – 1/2 tsp
Baking Soda – 1/2 tsp
Salt – to taste
Oil – To Deep fry
Green Chutney (click on name for recipe)
Sweet Chutney (click on name for recipe)
Soak the dhals for 3-4 hours.
Wash and grind without adding water to a coarse paste.
Add all the other ingredients except oil and mix well.
Heat oil and with the help of a spoon drop small portions into the oil. You can also pich some batter with your hand and drop it into oil.
Fry until they are golden.
Remove from oil and set aside.
While serving, arrange some ladoos on a serving platter and sprinkle chat masala.
Top with green chutney and sweet chutney.
Then add the radish and carrots along with coriander leaves.
Serve and enjoy!
Ram Ladoo Recipe
For The Moong Dhal Ladoos
- Moong Dhal - 1 cup
- Channa Dhal - 1/4 cup
- Roasted Cumin Powder - 2 tsp
- Ginger Paste - 1 tbs
- Coriander Leaves - 2-3 tbs
- Asafoetida - a pinch
- Red Chilly Powder - 1/2 tsp
- Baking Soda - 1/2 tsp
- Salt - to taste
- Oil - To Deep fry
- Grated Radish
- Grated Carrot
- Green Chutney
- Sweet Chutney
- Chat Masala
- Coriander Leaves
- Soak the dhals for 3-4 hours.
- Wash and grind without adding water to a coarse paste.
- Add all the other ingredients except oil and mix well.
- Heat oil and with the help of a spoon drop small portions into the oil. You can also pich some batter with your hand and drop it into oil.
- Fry until they are golden.
- Remove from oil and set aside.
- While serving, arrange some ladoos on a serving platter and sprinkle chat masala.
- Top with green chutney and sweet chutney.
- Then add the radish and carrots along with coriander leaves.
- Serve and enjoy!