RAM LADOO
A simple but very tasty savoury snack or Chaat made from lentil fritters, served with chutneys and grated radish. My version of Ram Ladoo just got healthier as I didn't deep fry the fritters but used an appe pan to make them. Added another twist to the traditional Ram Ladoo by topping it with grated beetroot and carrot too.
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.