For the final day of Street Food, I picked up something at the last moment, something I have been seeing around the blogosphere, very differently called the Ram Ladoo, from the streets of Delhi. The first time I had a proper look at it, I was quite skeptical about why this is called a ladoo, when it is a savory fritter.
The pictures were captivating and on top, it is supposed to be chat. I love chaats and especially if it involves deep fried stuff, even more. Anyway, I had something planned, though the final picture for it was not ready. Still, I was planning on going ahead with it.
I happened to chat with Padma, when our conversation went to what I was making and suddenly I told her about this Ram Ladoo that seems to be coming up in my vicinity quite often. She told me that we have tasted this, during our BM#25 Celebration we had in Ahmedabad when Vaishali had taken us for the Food Street for a late night Chat indulgence.
Looks like with the focus being on so many chats, this particular one skipped my mind, though I remember it being called Dal Vada and not Ram Ladoo. Padma remembers Vaishali telling her that and I immediately sought that picture to have a look at it. Yes it was so yummy and I planned to fry some green chilies too, somehow I forgot again.
I couldn't believe the deep fried moong dal fritters were oil free. Enjoy these Ram Ladoo topped with shredded radish and tangy chutneys and remember it is a popular Delhi chaat.
Update: Read our Delhi Street Food Adventure we had during our BM#75 celebrations we had at Delhi. We ensured we clicked a picture of this famous Ram Ladoo Chaat sold by the Chaat Walas.
Ram Ladoo ~ A Delhi Street Food
For the Ladoo
- 1 cup Split Yellow Moong Dal / Pesara pappu
- 1/4 cup Chana Dal /Bengal Gram
- 2 tsp Cumin seeds Roasted
- 1 tbsp Ginger Paste
- 1 tbsp Coriander leaves finely chopped
- 1/2 tsp Red Chilli powder
- 1/2 tsp Baking Soda
- A Pinch Asafoetida / Hing
- Salt to taste
- Cooking Oil for Frying
For Assembling the Ladoos
- 1 cup Radish / Horseradish or Mooli shredded
- 1 cup Green Chutney
- 1 cup Tamarind Chutney
- A pinch Chaat Masala to sprinkle on top
- Coriander leaves handful chopped to sprinkle on top
- 2 tbsp Lemon Juice to sprinkle on top
For Making the batter
- Wash and soak yellow moong dal and Channa dal for 3-4 hours.
- After the soaking, change water couple of times, then drain and take in a blender.
- Grind it to a fine paste along with ginger as its easy to grind like this.
- The batter should be a fine paste and not coarse.
- Transfer the batter to a bowl, add all other ingredients except soda. Mix well. Adjust well and finally add the baking soda. Beat well to get a fluffy batter. Batter should be thick.
- Heat oil in a kadhai. When oil is hot, drop one ladoo and fry till golden brown. Taste for spice and adjust.
- Then drop in small balls of batter into the oil. Slowly move the balls with the ladle for the oil to cover it, and this will make the balls to be cooked all over. Drain it on a kitchen towel and set it aside.
- Wash and peel the radish. Grate into thin strips. Add a tiny pinch of salt and chat masala over this. Squeeze in lemon juice.
Assembling the chaat
- In the serving bowl, place the ladoos.
- Next add green chutney, then tamarind chutney.
- Top it off with 2 tablespoon of shredded radish strands. Add some more green chutney on top.
- Sprinkle chaat masala. You can also finally chopped coriander leaves, chopped green chilies and squeeze in lemon juice.
- Ram ladoo chat is ready.
- Serve right away.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM