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.
Cuisine: North Indian
Time: Preparation – 15 mins, Soaking – 4 hours, Cooking – 25 mins, Total – 4 hours 40 mins
- Moong Dal (split and skinned) – 1/2 cup (soaked for 4 hours)
- Cumin Seeds – 1/2 tsp
- Asafoetida – a large pinch
- Ginger – 1 inch (roughly chopped)
- Green Chilli – 1 (roughly chopped)
- Radish – 1 cup (grated)
- Green Chutney – as required (recipe here)
- Chaat Masala Powder – as required
- Oil – for deep-frying the pakoras
- Salt to taste.
PS: 1 cup = 250 ML.
How to make Ram Ladoo:
- 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
- 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
- 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
- Fry from all the sides till golden and crispy. Drain it on a kitchen paper towel
- 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.