Ram Ladoo | Moong Dal Pakora

One of the popular Indian street food especially in Delhi is “Ram Ladoo”. These are basically Moong Dal pakoras served with grated radish and green chutney

Also try: Desi Falafel or Potato Shashlik.

Course: Snacks

Cuisine: North Indian

Time: Preparation – 15 mins, Soaking – 4 hours, Cooking –  25 mins, Total – 4 hours 40 mins

Servings: 3-4


  1. Moong Dal (split and skinned) – 1/2 cup (soaked for 4 hours)
  2. Cumin Seeds – 1/2 tsp
  3. Asafoetida – a large pinch
  4. Ginger – 1 inch (roughly chopped)
  5. Green Chilli – 1 (roughly chopped)
  6. Radish – 1 cup (grated)
  7. Green Chutney – as required (recipe here)
  8. Chaat Masala Powder – as required
  9. Oil – for deep-frying the pakoras
  10. Salt to taste.

PS: 1 cup = 250 ML.

How to make Ram Ladoo:

  1. Thoroughly rinse the soaked moong dal. Add it to a grinder along with ginger, green chilli, asafoetida, cumin seeds and salt. Grind it to make a smooth paste
  2. Transfer it to a bowl and beat it in one direction with a spoon or a whisk. Batter will become fluffy. It will take 4-5 mins
  3. Heat oil in a pan a kadai. When oil is hot start dropping the batter with a spoon or your fingertips to make small size pakoras
  4. Fry from all the sides till golden and crispy. Drain it on a kitchen paper towel
  5. Take a bowl or a plate. Place the pakoras and top it with some grated radish, green chutney and chaat masala powder. Your Ram Ladoo is ready.


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