If you have ever walked through the streets of Delhi in the evening, you may have noticed vendors serving hot, golden-brown fritters topped with fresh white radish, green chutney and coriander. This popular street food is known as Ram Laddoo.Despite its name, Ram Laddoo is not a sweet dessert. It is a savoury snack made primarily with lentils, and its delicious combination of crispy fritters, crunchy radish and tangy chutney makes it a favourite among Delhi street-food lovers.The best part? You can recreate this street-style snack at home using simple ingredients. With the right batter consistency and frying technique, homemade Ram Laddoo can turn out crispy on the outside and soft inside..
What Is Ram Laddoo?
Ram Laddoo is a popular North Indian street-food snack, particularly associated with Delhi. It consists of small, round fritters generally prepared using ground moong dal, sometimes combined with chana dal..The fritters are deep-fried until golden and served with grated radish, green chutney and fresh coriander. Some vendors also add tangy tamarind chutney or a sprinkle of chaat masala..
Unlike traditional laddoos, which are usually sweet, Ram Laddoo is savoury. Its distinctive taste comes from the contrast between hot fritters, crisp radish and spicy chutney.
Ram Laddoo Recipe: Ingredients You Need
Preparation time: 4–6 hours, including soaking
Cooking time: 25–35 minutes
Servings: 3–4 people
For the fritters
- 1 cup yellow moong dal
- 2 tablespoons chana dal (optional)
- 1–2 green chillies
- 1 teaspoon grated ginger
- A pinch of asafoetida (hing)
- Salt to taste
- 2 tablespoons finely chopped coriander
- Oil for deep-frying
For the topping
- 1 medium white radish, grated
- 2 tablespoons chopped fresh coriander
- Green chutney, as needed
- Tamarind chutney, optional
- Chaat masala, optional
How to Make Delhi-Style Ram Laddoo at Home
Step 1: Soak the lentils
Wash the moong dal thoroughly and soak it in enough water for around 4 hours. If you are using chana dal, soak it along with the moong dal..Drain the water completely before grinding. Removing excess water is important because a watery batter can make the fritters difficult to shape and may cause them to absorb more oil..
Step 2: Grind the batter
Add the soaked lentils to a mixer grinder along with the green chillies and ginger. Grind into a thick, slightly coarse batter using as little water as possible..The batter should be thick enough to hold its shape when dropped into hot oil. Avoid making it too smooth or runny..
Step 3: Whip the batter
Transfer the batter to a bowl. Add salt, asafoetida and chopped coriander..Beat the batter vigorously with a spoon or whisk for a few minutes. This incorporates air and helps create a lighter texture..To check its consistency, lift a spoonful of batter and let it fall back into the bowl. It should fall slowly rather than run like a liquid..
Step 4: Heat the oil
Heat oil in a deep, heavy-bottomed kadai over medium heat..To test whether the oil is ready, drop a small amount of batter into it. If it rises gradually and starts bubbling, the oil is ready. If it browns immediately, reduce the heat..
Step 5: Fry the Ram Laddoo
Carefully drop small portions of batter into the oil using a spoon..Fry the fritters in batches, turning them occasionally so they cook evenly on all sides. Keep the heat at medium to allow the centres to cook without burning the outside..Once the fritters become golden brown and cooked through, remove them using a slotted spoon and drain the excess oil..
Step 6: Prepare the radish topping
Wash, peel and grate the white radish. Lightly squeeze out excess moisture if it is particularly watery.Keep the radish fresh and ready to use just before serving. This helps retain its crunchy texture..
Step 7: Assemble and serve
Place the hot fritters on a serving plate. Top them generously with grated radish, green chutney and chopped coriander..Add a little tamarind chutney or chaat masala if you prefer a sweet-and-tangy flavour.Serve immediately while the fritters are warm and crisp..
How to Make Green Chutney for Ram Laddoo
A fresh, spicy green chutney brings the entire dish together..
Ingredients:
- 1 cup fresh coriander leaves
- ½ cup mint leaves
- 1–2 green chillies
- 1 small piece of ginger
- 1 tablespoon lemon juice
- Salt to taste
- A little water, as needed
Method:
Wash the coriander and mint leaves thoroughly. Add them to a blender with green chillies, ginger, lemon juice and salt. Blend until smooth, adding a little water if necessary..Taste and adjust the salt, lemon juice and chilli according to your preference. Refrigerate until ready to serve..
Five Tips for Crispy and Soft Ram Laddoo
1. Drain the soaked dal well. Excess moisture can make the batter runny and affect the texture of the fritters..
2. Avoid adding too much water while grinding. A thick batter is easier to fry and helps the fritters retain their shape..
3. Beat the batter properly. Whipping helps incorporate air, contributing to a lighter texture..
4. Maintain medium heat. Oil that is too hot can brown the outside before the inside cooks. Oil that is too cool may leave the fritters greasy..
5. Add radish and chutney just before serving. This keeps the toppings fresh and prevents the fritters from becoming soggy..
Is Ram Laddoo Different from Moong Dal Pakora?
Although both snacks can be made using lentils, their preparation and serving styles may differ..Moong dal pakoras are commonly seasoned and fried as a standalone snack. Ram Laddoo is particularly associated with its round lentil fritters served with grated radish and chutneys..The toppings are an important part of the Delhi-style experience. Without them, the fritters may taste similar to other lentil snacks, but the complete combination gives Ram Laddoo its familiar street-food character..
How to Serve Ram Laddoo
Ram Laddoo is best served immediately after frying. You can enjoy it as an evening snack with hot tea or serve it as a starter at a family gathering..For a street-style presentation, arrange the fritters in a bowl, add a generous layer of grated radish, drizzle green chutney over the top and finish with coriander..If you prefer a milder flavour, use less green chilli and skip the extra chaat masala. For a tangier version, add a small amount of tamarind chutney..
