Recipe for Ram Ladoo or Moong dal Pakora
Popular street food from Delhi, Ram Ladoo are basically made with a batter of moong and chana dal. As I have mentioned earlier, Delhi is a happy hunting ground for shoppers and foodies. The variety and the taste are mindboggling and the flavours of the chat burst like a million spice bombs in the mouth akin to a string of foodgasms. Delhi is far away, but the craving is always there. Here is the Recipe for Ram Ladoo or Moong dal Pakora to try at home.
Ram Ladoo or these lentil fritters are garnished with shredded radish, carrot and tangy mint chutney.
Pics Courtesy: Yummraj
Why is it called Ram Ladoo?
Ram Ladoo-Ram Jaane why did it get this name! The origin of the name, Ram Ladoo is ambiguous. It is not clear how these deep-fried lentil globules got the name. One school of thought is; that in the Hindu faith, anything that is nameless can always be ascribed to Lord Ram.
These savoury ladoos are actually bland but the tangy chutney or dip with the zesty radish makes it a lip-smacking treat. The street food Ram Ladoos are large. But you can make them smaller at home. This makes them easier to pop a whole one into the mouth rather than taking bites and the dip running down your chin.
Recipe For Ram Ladoo Recipe Or Moong Dal Pakora
1 cup Yellow Moong Dal
¼ cup Chana dal or Bengal Gram lentils
1 tbsp Ginger paste
2 tsp Roasted cumin or jeera
1 tbsp chopped coriander leaves
Pinch of Hing/asafoetida
½ Red chilli powder
1 radish or Mooli, grated
Salt to taste
½ tsp Baking soda or Eno
Salt to taste
Oil for Frying
½ cup Green Chutney
1 tbsp Chopped coriander leaves – to garnish
½ cup sweet Tamarind Chutney
A pinch of Chaat Masala
1 Lemon- squeeze before serving
Pic Courtesy: Pixabay
METHOD for Recipe for Ram Ladoo or Moong dal Pakora
Firstly, soak the moong and chana dal separately for 3 to 4 hours.
Next, drain water from the dals, wash and grind in a mixer.
It is best to grind the dals separately.
Now, see that moong dal batter is fine and pasty, not grainy.
But the chana dal paste should be grainy.
Afterwards, mix both the dal pastes in a large bowl.
Add salt, chilli powder, hing, ginger, green chilli, and coriander.
The batter should not be runny. It should be thick enough to pour into the hot oil.
Recipe For Ram Ladoo Or Moong Dal Pakora
Actually, It is better to use your hand rather than a ladle.
Now, add the baking soda and beat the batter well until it is light and fluffy.
The secret to the soft ladoos is the fluffy batter.
Subsequently, heat oil for frying in a kadhai or wok.
Check if the oil is super-hot by dropping a tiny speck of batter into the hot oil.
If it instantly rises to the surface then go ahead and fry the pakoras.
Fry until the ladoos are golden.
Now, the ladoos are fried. Drain them on a paper towel and set them aside.
TO SERVE CHAT
Firstly, wash, peel and grate the radish.
Now, arrange the ladoos in a flat bowl.
Next, generously dribble the green and tamarind chutney over the Ram ladoos.
Finally, garnish with the grated radish and coriander. The ladoos should be smothered with the dips and coriander.
To serve, sprinkle some chat masala and lime juice on the Recipe for Ram Ladoo or Moong dal Pakora
Make a large batch as it is impossible to stop at only one of these delectable Ram Ladoos.
I am participating in #BlogchatterA2Z by @ Blogchatter 2022
If you haven’t checked out my theme for A2Z 2022, then do check it out here.
My A post is Ambrosial Pineapple Cream Pudding. B post is Strawberry Biscuit Pudding. C is Chana Dal or tadka Dal, D for Thandai Drink, E for How to eat a juicy Mango, F for Frittata, G for Godh Bharai, H for Homemade Kulfi, I for Mango Icecream, J for watermelon Juice, K for Matar Kulcha, L for Lazy summer days, M for Munjalu, Palm fruit or Ice Apple, N for Natural Munjalu or Ice Apple Sherbet, O for Offbeat Destination Bhopal, P for Shoppers Paradise-Dilli Haat, Q for 10 Quintessential ways to get cooking without sweating