What to use:
1/2 cup moong dal or 120 grams moong dal
1/4 cup chana dal or 50 grams chana dal
1/2 inch ginger - chopped
1 green chilli - chopped
1/2 teaspoon cumin seeds
1 pinch hing (asafoetida)
1 teaspoon salt or per taste
1/2 teaspoon cumin seeds
1 pinch hing (asafoetida)
1 teaspoon salt or per taste
oil for deep frying
What accompanies it:
What accompanies it:
Green Chutney
1 cup coriander leaves or 3/4 cup coriander leaves + 1/4 cup fresh mint leaves
1 or 2 green chillies
1 small to medium garlic
1/2 teaspoon black salt or regular salt per taste
1 tablespoon water - for grinding
1/2 teaspoon lemon juice
Toppings
1/3 cup grated white radish
1 tablespoon chopped coriander leaves
lemon juice per taste
chaat masala per taste
black salt per taste
How to make:
Soaking Dals And Preparing The Batter
Soak both the dal in 1.5 cups of water for about 3 to 4 hours or overnight.
Drain all the water and add the soaked dals in a grinder(I use Vitamix). Also add ginger, green chilli, cumin seeds, asafoetida, and salt.
Without adding any water grind them coarsely. Do not add any water while grinding. If it is difficult to grind, then add very little water (a few teaspoons and then grind).
Remove all the batter in a bowl and keep aside.
Preparing Spicy Green Chutney And Toppings
Take all the ingredients for Chutney and grind to a smooth paste.
1 cup coriander leaves or 3/4 cup coriander leaves + 1/4 cup fresh mint leaves
1 or 2 green chillies
1 small to medium garlic
1/2 teaspoon black salt or regular salt per taste
1 tablespoon water - for grinding
1/2 teaspoon lemon juice
Toppings
1/3 cup grated white radish
1 tablespoon chopped coriander leaves
lemon juice per taste
chaat masala per taste
black salt per taste
How to make:
Soaking Dals And Preparing The Batter
Soak both the dal in 1.5 cups of water for about 3 to 4 hours or overnight.
Drain all the water and add the soaked dals in a grinder(I use Vitamix). Also add ginger, green chilli, cumin seeds, asafoetida, and salt.
Without adding any water grind them coarsely. Do not add any water while grinding. If it is difficult to grind, then add very little water (a few teaspoons and then grind).
Remove all the batter in a bowl and keep aside.
Preparing Spicy Green Chutney And Toppings
Take all the ingredients for Chutney and grind to a smooth paste.
Rinse, peel and then grate a small white radish.
Add 1 tablespoon of chopped coriander leaves to the grated radish. Mix well and keep aside.
Frying Ram Ladoo
Frying Ram Ladoo
Beat the ground batter for 2 to 3 minutes. Beating the batter incorporates air, which in turn helps to make the batter light and fluffy.
Heat oil for deep frying in a Kadai.
Heat the oil. Once the oil is hot reduce the flame to medium. With your hands, gently drop the batter in the oil.
Do not overcrowd the Kadai with the pakoras. Once the side dipped in oil is golden turn over with a slotted spoon and fry the other side.
Flip a couple of times and continue to fry till the pakoras become golden and crisp.
Remove with a slotted spoon.
Place them on kitchen paper towels.
Make the rest of ladoo.
Heat oil for deep frying in a Kadai.
Heat the oil. Once the oil is hot reduce the flame to medium. With your hands, gently drop the batter in the oil.
Do not overcrowd the Kadai with the pakoras. Once the side dipped in oil is golden turn over with a slotted spoon and fry the other side.
Flip a couple of times and continue to fry till the pakoras become golden and crisp.
Remove with a slotted spoon.
Place them on kitchen paper towels.
Make the rest of ladoo.
How to serve
Take 3 to 4 ram ladoo in a bowl
Top up with some green chutney.
Add sweet tamarind/dates chutney- if not available then Maggi Hot and sweet ketchup
Then top up with the grated radish & coriander leaves mixture.
Squeeze some lemon juice.
Sprinkle some chaat masala and black salt.
Enjoy Dilli's famous Ram ladoo
Then top up with the grated radish & coriander leaves mixture.
Squeeze some lemon juice.
Sprinkle some chaat masala and black salt.
Enjoy Dilli's famous Ram ladoo
TWIST is here
I accidentally put salt more than required- so my options are- throw the batter 😢 or add something that goes well and doesn't spoil the taste of ram ladoo 😏.
So here is the solution which was super hit 💡-
Add 3 tablespoons of Sooji(Rava) to the batter before the step where we are beating the batter to make it fluffier.
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