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Ram Laddu is a popular street food snack originating from North India, particularly in the city of Delhi. It is a delicious and crispy lentil-based snack that is loved for its unique taste and texture. Ram Laddu is made by deep-frying small, round balls of lentil batter until they turn golden brown and crispy on the outside.
The main ingredients used in Ram Laddu are split yellow lentils (moong dal), split Bengal gram (chana dal), grated radish, green chilies, ginger paste, and a combination of spices such as asafoetida, turmeric powder, and salt. The lentils are soaked, ground into a coarse paste, and mixed with the other ingredients to form a thick batter.
The batter is then shaped into small round balls, resembling laddus, and deep-fried in hot oil until they become crispy and golden. The frying process gives the laddus a crunchy exterior while retaining a soft and flavorful center. Once fried, the laddus are drained to remove excess oil and garnished with chopped coriander leaves and grated coconut for added flavor and visual appeal.
Ram Laddus are typically served hot and enjoyed as a standalone snack or as a part of a larger meal. They are often accompanied by tangy tamarind chutney and spicy green chutney, which complement the savory taste of the laddus perfectly. The combination of crispy texture, earthy lentils, and aromatic spices makes Ram Laddu a favorite among street food enthusiasts.
These delectable lentil balls are not only a treat for the taste buds but also a good source of protein and fiber. They are relatively easy to make at home and are a great option for gatherings, parties, or simply as a quick snack to satisfy cravings.
Whether you’re a fan of Indian street food or looking to explore new flavors, Ram Laddu is a must-try dish that promises a burst of flavors and a delightful snacking experience.
Ingredients Of Ram Laddu:
- 1 cup split yellow lentils (moong dal)
- 1/4 cup split Bengal gram (chana dal)
- 1/4 cup grated radish
- 2 green chilies, finely chopped
- 1 teaspoon ginger paste
- 1/2 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- Salt to taste
- Oil for deep frying
- 2 tablespoons chopped coriander leaves
- 2 tablespoons grated coconut (optional)
- Tamarind chutney and green chutney for serving
Step By Step Instructions Of Malpua Recipe:
Step 1: Soaking the lentils
- Wash the split yellow lentils and split Bengal gram in cold water.
- Soak them together in water for about 4-5 hours or overnight. This will help soften the lentils and make them easier to grind.
Step 2: Grinding the lentils
- Drain the soaked lentils and grind them into a coarse paste using a food processor or blender.
- Make sure not to add too much water while grinding; the batter should be thick and slightly grainy.
Step 3: Mixing the ingredients
- Transfer the ground lentil paste to a mixing bowl.
- Add grated radish, green chilies, ginger paste, asafoetida, turmeric powder, and salt to taste.
- Mix well until all the ingredients are evenly combined.
Step 4: Shaping the laddus
- Heat oil in a deep frying pan or kadhai on medium heat.
- Take a small portion of the lentil mixture in your hand and shape it into a small round ball, like a laddu.
- Repeat the process with the remaining mixture, shaping all the laddus.
Step 5: Frying the laddus
- Carefully drop the laddus into the hot oil, a few at a time.
- Fry them until they turn golden brown and crispy on the outside.
- Remove the fried laddus from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
- Repeat the frying process with the remaining laddus.
Step 6: Garnishing and serving
- Once the laddus have cooled slightly, arrange them on a serving plate.
- Garnish with chopped coriander leaves and grated coconut, if desired.
- Serve the Ram Laddus hot with tamarind chutney and green chutney on the side.
Enjoy the crispy and flavorful Ram Laddus as a delicious snack or as a part of your meal!
Note: The recipe yields approximately 15-20 laddus, depending on the size. Adjust the ingredients accordingly if you want to make a larger or smaller batch.
