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    Ram Ladoo

    Feb 26, 2022 · 8 Comments

    Ram ladoo is the delicious street food from Delhi and is a fritter made with dals, topped with chutney and daikon radish slaw. This is a vegan snack and is a crowd pleaser!
    The star of this dish is not the dal or just the fritter. Daikon radish aka mooli in Hindi is the actual star! This delicious winter vegetable adds to the flavors of this street food and is a winter special too! Radish is added in three ways. Spicy, salty, sour radish slaw, radish greens are added to the chutney, and paste of radish greens is added to the batter too! Every bite will give the best flavor of this amazing veggie! Radish and radish greens are a must to make ram ladoo and without it, it would just be a dal fritter!

    Yellow split moong dal is the major dal used here in addition to chana dal and urad dal. Urad dal is added in some versions and not in others. A very important step while grinding the batter is that water should not be added. It takes a little while to slowly grind but it is possible to make a smooth batter without adding water. Once the batter is ready, it is important to mix with your hand in one directional motion for some time, say about 3-4 minutes, to aerate the batter. Well aerated dough gives the perfect texture and fluffiness to the ram ladoo. Do not skip this step as it makes a lot of difference. In this recipe baking soda is not added while some recipes use it to aerate the dough. To check the aeration, add a little batter to the dough and it should float completely. If it sinks, continue whisking with your hand for a few more minutes. Check again for floating consistency and then proceed with the recipe.

    The chutney is very similar to the green chutney but a good amount of radish leaves are also added. With lots of radish leaves in the chutney as well as in the batter, I feel that this is a great way to use the edible radish leaves. In our homes, we use the radish greens with dal to make a stew like curry, Radish Greens Kootu or we add it to the sambhar as it adds extra flavor and aroma. This chutney is a great way to use and I am going to try a pesto when I harvest a few radishes from my garden.

    For uniform size of the fritters, use a cookie scoop. Though this can be done by hand, trust me, while using the cookie scoop, it is SO easy! The shape is perfect too! This is a win-win situation.
    This makes about 50 fritters using a tablespoon size of batter. For assembling Ram ladoo, use about 6-7 per serving and the measurements given here would give a generous portioned seven servings. Adjust the portion quantity as desired, but I am warning you, these are addictive and you'll need more. Doubling the recipe is a great option!

    The quantity of the chutney and slaw topping can be adjusted according to taste. The heat level too can be suited to preference. Check the salt and green chili as per your taste profile. Add a little of chutney and slow or pour them over! Either way it is delicious but do not skip those! They are the tastemakers and the star ingredients of the recipe. The ingredient list may be long but the recipe is an easy one.

    Here are a few Indian street food recipes that could help you enjoy the same at your home!

    Maggi Sandwich

    Cauliflower Pakora/Bajji

    Bangalore Style Masal Puri

    Peanut Salad/Peanut Chaat

    Rajasthani Mirchi Vada

    Masala Pav

    Alepak/Belgavi Bhel

    Churmuri

    Pakodas made of dal are usually added to sambhar or kadhi in Indian  cuisine. Split moong dal pakoda kadhi is a popular one. If you are a pakoda kadhi lover try this Pumpkin Pakoda Kadhi which is my spin on the pakoda kadhi. This kadhi has pakodas made of split moong dal and pumpkins in pumpkin kadhi. Radish leaves are added in this Ram ladoo batter.
    This is the final recipe for the three day Blogging Marathon. I shared Alepak/ Belgavi Bhel and Churmuri recipes based on the theme 'Street Foods'. We love these foods and guarantee that you'll start to love these too!

    Today is the last Saturday of the month and is the time for our #PotluckParty! This is a fun group, and every last Saturday of the month, we share our favorite recipes, well, for a Potluck Party! Sue of Palatable Pastime hosts this event and if you are interested to join in this group, check here.

    I am also linking this to Share The Wealth, Thursday Favorite Things,  and Full Plate Thursday.
    Ingredients
    Makes about 50 fritters
    Makes 7-8 servings
    For the moong dal fritters
    Yellow split moong dal - 1 cup
    Urad dal - 1/4cup
    Chana dal - 1/4 cup
    Salt - 1 and 3/4 tsp
    Green chili - 2 to 4, finely chopped
    Ginger - 1 tbsp, finely chopped
    Oil - 4 cups (for frying)
    For radish Leaves Paste
    Radish leaves - 1 cup
    Water - 1 or 2 tbsp
    For Ram Ladoo Chutney
    Radish leaves - 1/2 cup
    Cilantro - 1/2 cup
    Mint leaves - 1/4 cup
    Salt - 1/2 tsp
    Lemon juice - 3/4 tbsp
    Ginger - 1/2-in piece
    Green chili - 2 to 4
    Water -1/3 cup
    For Radish salad
    Daikon/radish - 1.5 cups, shredded
    Cilantro - 1/4 cup, finely chopped
    Radish leaves - 2 tbsp, finely chopped
    Salt - 1/3 tsp
    Lemon juice - 1.5 tsp
    Green chili - 1 or 2, finely chopped
    Method
    Soak the dals in water for 2 hours.
    Grind the radish leaves to a paste with a tablespoon of water and set aside.
    Grind the ingredients under 'Chutney' to a smooth paste. Add about 1/3 cup water slowly while grinding, mix, and set aside.

    To make the radish salad/slaw: Add the ingredients to a bowl, mix and set aside.

    Drain the dals completely. Grind to a smooth paste in two batches. Transfer to a big bowl. Whisk for 3-4 minutes to aerate the batter. Add salt and continue the process for a couple more minutes. Check the fluffiness by dropping the dough in water and if it floats proceed to the frying part.

    Once completely aerated, add the chopped ginger, green hiles, and ground radish leaves paste. Mix well.

    Heat oil on a medium flame. Add about a table spoons of batter with hand or a cookie scoop onto oil. Deep fry for about 2 minutes on both sides. 

    Drain and set aside. Repeat with the remaining batter.

    To assemble: Add about 7-10 fritters on a plate, top with one to two tablespoon chuney, and garnish with radish/daikon saw! 

    Serve immediately

    Welcome to Potluck Party #2 (February 2022)

    • Easiest Lasagna Recipe for a Crowd from Karen's Kitchen Stories
    • Mushroom Lo Mein from A Day in the Life on the Farm
    • Ram Ladoo from Magical Ingredients
    • Surti Undhiyu from Sneha’s Recipe
    • Tapita Fría Mar y Huerta from Patyco Candy Bar
    • Vegetable Quesadillas from Palatable Pastime

    More street food

    • Pol Roti
    • Shakarkhand ki Chaat
    • Masal Vadai
    • Maakouda - Moroccan Potato Patties

    street food

    Reader Interactions

    Comments

    1. A Day in the Life on the Farm says

      February 26, 2022 at 10:28 pm

      These fritters sound delicious.

      Reply
    2. A Day in the Life on the Farm says

      February 26, 2022 at 10:28 pm

      These fritters sound delicious.

      Reply
    3. Karen says

      February 26, 2022 at 10:28 pm

      This is so pretty! I'm going to have to learn more about dal for sure.

      Reply
    4. Karen says

      February 26, 2022 at 10:28 pm

      This is so pretty! I'm going to have to learn more about dal for sure.

      Reply
    5. Radha says

      March 04, 2022 at 5:53 am

      Yes! They were!

      Reply
    6. Radha says

      March 04, 2022 at 5:54 am

      Thank you Karen! Dals are fabulous source of proteins for us and you can find lots of dal recipes in this blog. Thanks for visiting.

      Reply
    7. Srivalli says

      March 05, 2022 at 6:18 am

      Ram Ladoo is such a dear dish and I enjoyed making and eating it..love your fresh mooli...

      Reply
    8. Rafeeda AR says

      April 19, 2022 at 2:09 am

      Those fritters itself looks so amazing, I don't think I will need any of those toppings... hehe...

      Reply

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    Welcome to Magical Ingredients! I'm Radha Rajagopalan, and I love to explore the delight of creating new dishes that are suitable for all sorts of requirements! Join me as I explore the world of vegetarian and vegan cooking, combining global flavors and unleashing my creativity in the kitchen.

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