RAM LADOO/RAM LADOO CHAAT/ A STREET FOOD WITH MOONG DAL FRITTERS

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RAM LADOO/RAM LADOO CHAAT/ A STREET FOOD WITH MOONG DAL FRITTERS /राम लड्डू चाट

If you ever get a chance to visit Delhi, especially during monsoon and winters, you would notice the air is so appetizing in the markets or bazaars. That inviting smell would direct you to the hawkers selling a lip-smacking chat with moong dal fritters or RAM LADOOS. The story does not end here. Those moong dal fritters or ladoos would be served with radish Julianne, tamarind chutney, spicy green chutney, lemon wedges and a few tongue-tickling spices on top. I can bet, one plate won’t satisfy you. You would be going to order another plate or dona (dried leafy plate) of this lip-smacking chat. This chaat is a combination of colours and flavours which satiate your taste buds one after another in layers

These super crisp Ram ladoos or moong dal fritters are savoury fritters which are deep-fried with soaked and ground moong dal batter. God only knows how did they get the name Ram Ladoo. (there are many stories behind) This is one of the street foods for which Delhi and neighbouring states especially Uttar Pradesh are famous for. I have added green chillies, ginger and some roasted whole spices in the batter but you can keep the batter very simple with just salt and ginger. This is wholly up to your taste and choice

Prep time – 2-3 hours
Cook time – 25-30 minutes
Type – Indian street food
Cuisine – North India(Delhi/UP/Haryana)
Course – Any time snack
Author – Bharti Dhawan

INGREDIENTS FOR MOONG DAL LADOO

• Split moong dal/yellow moong dal – 1 cup(washed and soaked 2-3 hours)
• Ginger – 1-inch piece
• Green chillies – 1-2
• Finely chopped onions – 2 tbsp
• Dry roasted jeera/cumin – 1 tsp
• Dry roasted dhania/coriander – 1 tsp
• Salt and Red chilly powder – 1 tsp each/to taste
• Haldi/turmeric powder – 1/2 tsp
• Soda bicarb (khane vala soda) – 1 tsp
• Water for grinding dal – 2 tbsp or as required
• Oil for deep frying – As required

INGREDIENTS FOR RAM LADOO CHAAT

• Grated radish/mooli
Tamarind/ Imli ki khatti-meethi chutney
Green chutney
• Chat masala
• Bhuna jeera /roasted cumin powder
• Coriander leaves
• Lemon juice


HOW TO MAKE MOONG DAL/RAM LADOO

1- Grind coarsely the dry roasted jeera and dhania/coriander seeds. Keep aside

2- Add soaked moong dal, ginger and green chilly to a grinder and grind them with very little water(grind to a little coarse consistency)

  • Do not make the batter too runny

3- Transfer the batter to a mixing bowl and add salt, haldi, red chilly powder, onions and coarsely ground whole spices

4- Now add soda bicarb and whisk the batter with hand or a wire whisk so that it traps the air( soda makes the batter airy and the airy batter makes fluffy fritters)

5- Heat oil in a kadahi to deep fry the moong dal fritters. Now with a spoon or the fingers drop some batter in the medium hot oil (do not overcrowd them in the oil. It’s temperature will get down and they will not fry up to perfection)

6- Deep fry moong dal fritters/bhajji till golden.
When fried, allow them to cool and prepare to make a chat dish

7- Now serve the lip-smacking RAM LADOO CHAT dish adding grated mooli, coriander leaves, chutneys, chat masala and bhuna jeera powder on top

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