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
RAM LADOO
Ingredients
Ingredients for Ram Ladoo:
- 1 cup moong dal yellow one
- ¼ cup chana dal
- ⅛ tsp turmeric powder
- 1 tsp salt
- 1-2 whole green chillis washed and stem removed
- 1 inch fresh ginger washed and peeled
- ¼ tsp asafoetida optional
- ½ -1 tsp red chilli powder
- 1 tsp cumin seeds
- some oil
Ingredients for Topping:
- 1 cup Green Chutney
- 1 cup Sweet Tamarind Chutney
- 1 cup radish grated
- ½ cup grated carrot optional
- ½ cup grated beetroot optional
- ½ cup fresh coriander chopped
- 1-2 tsp chaat masala
Ingredients for Sweet Tamarind Chutney:
- ¼ cup tamarind paste or pulp thick
- ¼ cup jaggery
- ½ tsp fresh ginger paste
- 1 tsp cumin powder
- ½ tsp fennel powder
- 1 cup water
- pinch asafoetida optional
- ¼ - ⅓ tsp salt
- ½ -1 tsp red chilli powder
Instructions
Preparation of Ram Ladoo:
- Soak both the moong dal and chana dal in warm water for 4-6 hours.
- Drain out the water from the dal.
- Add the dals to a food processor jug along with ginger and chillis.
- Add little water, about ¼ -½ cup.
- Process to a paste which is not coarse or too smooth. If required you may add about ¼ cup water is your are using a blender jug.
- Remove the ground mixture into a mixing bowl.
- Add salt, cumin seeds, asafoetida and red chilli powder.
- Using a whisk, whip the mixture till it becomes light and fluffy. The more you whisk it the lighter the batter becomes.
- Heat the , appe pan over medium heat.
- Add about 1-2 drops of oil into each cavity.
- Spoon the batter into the cavity, filling it ½ or ¾ of the way.
- Cover the pan, lower the heat and let the lentil fritters cook. This will take about 2-3 minutes.
- When the top of each fritter appears dryish, flip it over using a spoon or chopstick.
- Add a drop or two of oil and let the other side of the fritters cook.
- Repeat with the remaining batter, but make sure you whip it well before adding it to the appe pan.
- Keep the fritters on the side till required.
- Get the topping and chutneys ready.
Preparation of the Sweet Tamarind Chutney:
- If you don't have tamarind pulp or paste ready take about ½ cup tamairnd and soak it in hot water.
- When the mixture becomes a bit cool to handle, using your hand get the pulp off the tamarind pods.Using a sieve and spoon, strain the mixture to get a thick paste.
- Heat 1 cup of water and jaggery in a saucepan till the jaggery melts.
- Strain the mixture to remove any grit that might be present.
- Add the strained liquid back to the pan.
- Add the tamarind pulp or paste. Add the ginger paste.
- Let the mixture simmer over low heat till the chutney becomes thick.
- Stir occasionally so that the mixture does stick to the bottom of the pan.
- Add hing, salt, red chilli, cumin and fennel powder. Mix well.
- Remove the chutney from the pan into a serving bowl.
Serving Ram Ladoo:
- Arrange 3-5 of the lentil fritters in a bowl or plate.
- Add grated radish, carrot and beetroot on top.
- Top it up with the green and seet tamarind chutney.
- Garnish with chopped coriander, sprinkle some chaat masala and serve.
Tips:
- The proportion of the lentils used varies from recipe to recipe. I find that 1:¼ works for me.
- I usually buy about 500g of tamarind and make the pulp or paste and leave it in the freezer.
- This chaat is served cold, so the fritters or bhajia can be prepared ahead.
Notes
- Can deep fry the pakora.
- Adding beetroot, carrot and pomegranate is optional.
- If you find the pakora too hard, add some oil in the batter. Add about 1-2 tbsp hot oil.
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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