Go Back Email Link

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.
5 from 13 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 4 hrs 35 mins
Course Chaat, Snack
Cuisine Indian
Servings 6 servings

Ingredients
  

Ingredients for Ram Ladoo:

  • 1 cup moong dal (split moong beans) yellow one
  • ¼ cup chana dal (split chickpea lentils)
  • tsp turmeric powder (haldi)
  • ½ tsp salt
  • 1-2 whole green chillis washed and stem removed
  • 1 inch fresh ginger washed and peeled
  • pinch asafetida (hing) optional
  • ½ tsp cumin seeds (jeera)
  • 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

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 (valiyari, saunf)
  • 1 cup water
  • pinch asafetida (hing) 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 3-4 hours.
  • Drain out the water from the dal.
  • Add the dals to a food processor jug along with ginger and chillis.
  • 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 and hing.
  • 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 (paniyaram, aebleskiver)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 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.
Keyword Chaat, Street Food