Ram Ladoo are very popular among street food lovers in Delhi. These hot fritters are served over cold radish salad and paired with some green chutney. They are basically a dried version of Dahi Bhalla / Dahi Wada. Although I have spent most of my childhood in Delhi, I have never eaten them. Recently my husband asked me to make them at home. So after some attempts & different variations, I finally came up with the recipe we like the most. It is crunchy from the outside but soft on the inside.
RAM LADOO INGREDIENTS
LENTILS: You can use any lentils for these fritters like moong dal, urad dal, or chana dal. But I have used the combination of these three lentils for making Ram Ladoo. RADISH: I have used a combination of white & red radish and made a salad of it. Any radish will work for the salad. Grate the radish and mix with ginger, green chilis, and grated carrot for the salad. GREEN CHUTNEY: This is another main ingredient. Ram Ladoo is incomplete without its special green chutney. The magic ingredient for this chutney is radish leaves. It s made with cilantro, mint, and radish leaves along with some green chilis and spices. GARNISH: You can garnish with some other chutney like Tamarind Chutney. You can also garnish with some chopped cilantro, grated carrots & beets, and ginger.
HOW TO MAKE RAM LADOO
COMMONLY ASKED QUESTIONS
What to do if my Ram Ladoo are not Crispy?
Usually adding any lentils will turn the fritters crispy. But if Ram Ladoo are not crispy enough, then you can add some Chana Dal. Chana Dal makes the texture of these fritters crispier and I have added that in the recipe.
What should be batter consistency?
The batter should not be too thick or too thin. When making the batter, add water only when needed & do not add a lot of water. But if the batter turns out too thin, you can add a few tablespoons of Besan or Chickpea Flour in the batter. If the batter is too dry then you can add a few drops of water to make the batter smooth.
How to store Ram Ladoo?
You can store the fritters in the refrigerator for 3-5 days in an air-tight container. You can also freeze Ram Ladoo in a freezer-safe container or in Ziploc bags. When reheating, you can air fry them for 7-8 minutes at 400 degrees or you can also re-fry them. You can also heat them in oven at 400 degrees for 15-20 minutes until hot.
ALOO TIKKI STUFFED BREAD PAKORA PANEER TIKKA INSTANT KHAMAN DHOKLA PEANUT GAJAK/ CHIKKI INDIAN ROASTED CORNS SPROUTED GREEN LENTILS
📖 RECIPE CARD
