When you see the name Ram laddu you will be thinking it is a sweet dish, no it is savory dish. Actually it is a famous street food of Delhi, capital of India. These are deep fried mung beans and chana dal fritters served with green chutney and radish. I did not get a chance to taste it from the street vendor while I was in India. So I decided to recreate Ram laddu/ gulgule in my kitchen.
Immigrants from Uttar Pradesh and Bihar sell ram laddu in street side cart in Delhi. I read here that vendors carry the baskets of Ram ladoos on their head and a bamboo stand under their arm. They set up the stall where ever they see a crowd and serve the ram ladoo in a leaf bowl, garnishing them with grated radish, deep-fried batter-coated green chilies, and a generous helping of raw mango-pudina chutney. The ladoo itself is dry and rough, but the juicy radish knocks out its little toughness. Blandness of the ram laddu is perfectly balanced with the chutney’s biting sourness. Two serving of ram laddu will cost about Rs. 100 ($2). I read that you get the most famous ram laddu in Lajpath Nagar area. Next time when I visit my sister, I will make sure to visit that place. Lajpath Nagar market is also famous for Gole gappa/panipuri and shaved ice with Jamun fruit called chuski/gola and kala-khatta
I was not a fan of Radish/daikon until my recent visit to India. May it was the smell of raw radish that was bothered me; however after tasting moolie ka paratha/ Radish stuffed flat bread from our cook in Mumbai, I started liking them. That is also the reason I tried to make this ram laddu. I tried twice; both times it was hit with my family. Since I couldn’t find raw mango here, I used my green chutney made with mint and coriander for this recipe. It is really a simple dish without any fancy items.
First you need to soak moong dal/ mung beans and chana dal/ spilt chickpeas separately for few hours. Then grind them separately and mix it together and add a little baking soda, red chili powder and salt and beat them with a hand beater until you see a color change, this way we are incorporating the air into the dough. Now mix the dough with chopped coriander, green chili and cumin seeds. Pinch out the dough in small portion and fry in hot oil until they are golden brown color. Then make chutney of your choice. If you are looking for exact copycat of what you get from the streets of Delhi. Then try with green mango and mint chutney. In a bowl add few ram laddo and grated radish and then top with generous serving of green chutney. Delicious, take a dig in this ladoo which I know you will love it.
Here comes the recipe.
Serves: 25-30 no
- ¾ cup Moong dal/ split yellow mung beans
- ¼ cup +2 tablespoon chana dal/ Split chick peas
- Ginger 1 inch pieces
- 2 green chili
- 1 teaspoon cumin seeds
- pinch of baking soda
- 1 teaspoon of salt or to taste
- ½ teaspoon chili powder
- 1 tablespoon chopped coriander leaves
- Green chutney
- Recipe from here
- Radish topping
- ½ cup grated radish/ Daikon
- ½ lemon juice
- 1 tablespoon coriander leaves
- ¼ teaspoon black salt
- Soak Moong dal and chana dal separately for 3 hours, Then grind separately into coarse paste with green chilies without adding any water.
- In a bowl mix both dal paste with salt, baking soda,chili powder and salt and beat well with hand blender. color of paste will changed into pale white. By this we are incorporating the air into the recipe. Then add ginger pieces, coriander leaves and cumin seeds and mix once again and set aside.
- Heat oil in a thick bottom pan, pinch out a small golf size ball of dough and add to hot oil. fry them until it become golden brown color. you need to flip few times in between.
- Then once it is cooked well drain with slotted spoon and transfer to kitchen tissue to remove extra oil. and set aside.
- Make green chutney of your choice.
- Grate fresh daikon/ radish and add lemon juice, black salt and chopped coriander leaves and mix well and set aside.
- To serve take bowl add few ram laddu and then add radish then top with green chutney. You need to dunk everything in green chutney if possible.