The first impression you get from the name Ram Laddoo is that this is a sweet, perhaps used as the offering in the temples. You couldn’t be more wrong. Ram Laddoo is a popular Delhi street food. It’s made from dhuli moong dal and served with coriander chutney and grated radish.
|Preparation Time:||30 minutes|
|Dhuli Moong Dal||1 cup|
|Chopped Green Chilies||3-4|
|Chopped Coriander Leaves||1/4 cup|
|Chopped Ginger||1 tbsp|
|Red Chilli Powder||1/2 tsp|
|Garam Masala||1/2 tsp|
|Ground Roasted Jeera||1 tsp|
|Roasted White Sesame Seeds (Til)||1 tbsp|
|Vegetable Oil||To Fry|
- Soak moong dal for at least 3-4 hours. Grind it in mixer with minimum water.
- Finely chop onions, ginger, green chillies, and fresh coriander. Add them to ground dal along with all the spices and the til.
- Mix everything.
- Heat oil in a wok and do the oil test. Drop a pea sized batter in the oil. If it sinks down, oil is not hot enough. If it becomes brown immediately, it’s too hot.
- Once the oil is perfect, drop small portions of the batter in the oil and fry on medium heat.
- When they brown a little, turn them over and keep rotating them. Once they are golden brown on all sides, take them out on a paper towel and drain the excess oil. Repeat with rest of the batter. Ram Laddoo are ready.
- To plate Ram Laddoo, place the fried balls in a bowl. Top them with green chutney and freshly grated radish and serve them hot.
- If the ground dal is runny, leave it in refrigerator without covering it for an hour. It will become thicker.
- Ram Laddoo taste the best if they are crisp. For that the batter has to be thick. You can even add a little besan to thicken the batter.
- When frying Ram Laddoos, don’t touch them initially. Let them brown a little and only then turn them over otherwise they will splutter.