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Ram Laddu Or Moong Dal Fritters

Jul-01-2016
Roop Parashar
420 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Ram Laddu Or Moong Dal Fritters RECIPE

Ram Laddu or Moong daal Fritters, Ram laddu is a famous Delhi street food. Laddus are normally sweet in taste but Ram Laddus are spicy and sour. They are served with grated radish and green chatni. Ram laddus are very easy to make and tastes yummy. Ram laddu is prepared from moong daal and urad daal or chana daal mixture. These fried balls served with grated radish n green chatni. Lets begin to make these yummy moong balls.

Recipe Tags

  • Veg
  • Easy
  • Others
  • North Indian
  • Frying
  • Appetizers
  • High Fibre

Ingredients Serving: 6

  1. Split moong lentils or daal =1/2 cup.
  2. Split urad daal = 1/2 cup
  3. Black pepper powder = 1/2 tsp
  4. A pinch of asafotida
  5. salt to taste
  6. oil for Deep frying
  7. For serving Green chilli(chopped) =2
  8. radish (grated) = 1/2 cup
  9. Black salt = 1/2 tsp
  10. Green chatni = 2 or 3 tbsp
  11. lemon juice = 1tsp
  12. Chat masala = 1/2 tsp

Instructions

  1. Wash the lentils and soak them with enough water for 6-7 hours.
  2. Drain the water and grind them together with the help of little water. ( make sure do not grind it to a fine paste).
  3. Now take a big bowl and add this mixture into it then beat the mixture till the mixture gets fluffy.
  4. Now add salt, black pepper powder, red chilli powder, asafotida and mix well.
  5. Heat the oil and take out 1 tsp of batter and gently put it in the oil. Place as many as possible at a time.
  6. Fry these balls on medium flame until they turns golden in color.
  7. Place an absorbent paper on the plate and take them out on it.
  8. Now ram laddu's are ready for serving.
  9. For serving---- take a plate and place 6-7 ram laddu's in it. Put some grated radish on them and pour the green chatni on top. Squeez some lemon juice and sprinkle some black salt and chat masala then enjoy.

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Shashi Prinja
Oct-11-2016
Shashi Prinja   Oct-11-2016

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