Ram Ladoo

Recipe: Ram Ladoo

Ram Ladoo is a famous Delhi chaat that is made of moong and chana dal pakoras, topped with chutneys and grated fresh radish. Easy to prepare, this chaat is quite unusual from the normal chaats that we are familiar with.  I decided to make a healthier version of Ram Ladoo. Traditionally, the pakora or vada are deep fried. I have used a paniyaram (appe, aebleskiver pan). Also I decided to add grated beetroot and carrots along with the radish. Adding pomegranate is optional but definitely makes the chaat very colourful and appealing.

 

Chaats And India

Summer time in India equates to not only mangoes but also Chaats and loads of it. And every year several new chaats appear on the scene. The number of chaats available all over India are humongous. This is the time when most kitchens are closed especially in the evenings and families venture out to sample lip smacking street food and chaats. However, this year I’m sure its a totally different scenario with everyone cooped up at home. However, that doesn’t mean that one cannot enjoy Chaats from the comforts of their homes.

 

FoodieMonday/Bloghop Group

Here in Kenya, we don’t get Chaats as street food, as it has its own street food specials like Mahamari, Fried Mogo, Kebabs, Chicken Tikka, Kachri Bateta, Viazi Karai, etc. If we want to enjoy some Chaats we either have to make them at home from scratch or we enjoy them at Indian Restaurants. I prefer to make most of the Chaats at home. Our 247th theme is Chaat Time.  Suggested by Swaty who blogs at Food Trails. We could prepare any chaat or any ingredient that is required to prepare chaats. For this theme I had to prepare the famous Delhi chaat that I tasted way back in 2016.

• I would love to try out Swaty’s unusual Moradabadi Dal Chaat. Never tasted it and don’t think am any soon going to Moradabad. So may just have to prepare it at home following her recipe.
• Absolutely love Swaty’s idea of Aloo Chane Taco Chaat.. such an innovative chaat which uses baked taco shells.

What is Chaat?

Before I go introduce you to the dish Ram Ladoo, its imperative that I share with you a bit more information as to what Chaat is. Sometimes also known as Chat, its not a conversation we have but a mixture of ingredients put together to make a lip smacking savoury snack. Usually served with chutneys and exciting toppings. You’ve got to check out some the chaats that I’ve listed below to understand why majority of the Indians, wherever they are in the world as so crazy about Chaats. It’s truly a burst of flavors in your mouth, tantalizing ever taste bud on your tongue.  Sweet, salty, sour and bitter all rolled into one.

 

Some Chaats That You  May Like:

 

A Bit About Ram Ladoo

The name Ram Ladoo is pretty odd for a chaat dish as at a glance Ram refers to Lord Ram and Ladoo is usually a round sweet ball. How this chaat got that name, I really don’t know. However, it was during my daughter’s wedding shopping in Delhi that we had got the opportunity to taste this chaat and I loved it. Such a simple chaat to put together and yet so flavorful. If anyone knows how this savoury dish got its name I’d love to know. Basically, Ram Ladoo is  fried lentil fritters served with chutneys and grated radish…. didn’t I tell you its simple! To make this a bit more healthier without really compromising on the taste, I did not fry the Ram Ladoo but I used my appe pan (paniyaram, aebleskiver). Also I chose to make it more colorful by serving Ram Ladoo not only with grated radish but also grated carrot and beetroot too. Believe you me, it tastes really great.

 

 

Ingredients required for Ram Ladoo

Moong Dal

Split moong dal, the yellow one that is easily available in all Indian shops or online.

Chana Dal

That is split chickpea lentils which again are easily available in all Indian shops or online.

Salt 

Add any salt of your choice and according to your taste.

Fresh Ginger

Peeled and chopped into pieces. Or alternately add 1 tsp ginger paste.

Green Chillies

Add according to your taste. Be careful as some green chillis tend to be very hot. Alternately, can add 1 tsp chilli paste.

Cumin Seeds

Also known as jeera, jiru. Imparts an earthy flavour to the pakoras or vadas.

Turmeric

Haldi, hardar, add a bit so the pakoras turn out nice and yellow.

Asafoetida

Commonly known as hing in Hindi, adding some as it is flavourful. If you want to prepare gluten free pakoras then omit adding asafoetida as it may contain wheat flour.

Green Chutney

Fresh green chutney made from coriander or mint or a mixture of both or with mango is required for serving on top.

Sweet Tamarind Chutney

Required also to serve on top. Check the recipe on how to make sweet tamarind chutney.

Radish

The star ingredient,  fresh grated radish is a must. White radish is commonly used but you can also use the red radish. If you get the radish leaves add some. Adds a slightly pungent flavour. Chop the leaves finely and add to the grated radish.

Grated Carrot and Beetroot

Both are optional as they are my addition to the chaat. My family loves the chaat topped with plenty of veggies.

Pomegranate

Optional as again it is my addition. Whenever available I add some as it makes the chaat colourful and adds a slightly sour flavour.

Fresh Coriander

Chopped finely for topping.

Chaat Masala

To sprinkle on top. I usually use about ¼ tsp for each serving.

Ingredients required for Sweet Tamarind Chutney:

• Fresh Tamarind Paste – nowadays its possible to buy readymade tamarind paste. If that is not available then you have to soak about ½ cup tamarind in hot water. Allow it to rest till it becomes a bit cool. Using your hand, squeeze the mixture to remove the pulp off the fibre and pod. Using a strainer to strain the mixture, rubbing it against the sieve mesh with a spoon to get as much pulp or paste as you can.
• Fresh Ginger – added for flavour
• Cumin Powder – cumin seeds are dry roasted in a pan over low heat and then crushed.
• Fennel Seeds – also known as valiyari or saunf. Dry roasted in a pan over low heat and crushed.
• Jaggery – used to adds the sweetness
• Asafoetida – Optional – Hing, just use a pinch. Too much may result in the chutney tasting bitter and asafetida taste can be overpowering.
• Salt
• Red Chilli Powder – to add the balance of flavors.
• Water

Dietary Tips:

• Gluten free (for gluten free option don’t add asafoetida)
• Vegan
• Satvik as no onion and garlic is used

 

 

Watch How To Make Healthy Colourful Ram Ladoo

 

 

 

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A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962