Ram laddu recipe: Ram Laddu is not just a street food, but the hearts of Delhiites are heartfelt memories. As soon as a sour-twisted chutney and the aroma of radish are served hot Ram laddus on a cart, the heart and stomach are happy.
If you have not yet made them at home, then let us tell you an easy recipe today, so that the next time there is a desire to eat something crisp and special in the evening, then this delicious dish is ready without delay.
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Material (Ram laddu recipe)
For laddus,
- Moong Dal – 1 cup (4–5 hours soaked)
- Green Chilli – 2
- Ginger – 1 inch piece
- Asafoetida – 1 pinch
- Salt – as per taste
- Turmeric – 1/4 tsp
- Red Chilli – 1/2 tsp
- Green Coriander – 1–2 tablespoons (chopped)
- Oil – to fry
For topping,
- Radish – 1 (grated)
- Lemon – 1 (juice extracted)
- Green Chutney-Pepper
- Chaat Masala – To sprinkle from above
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Method (Ram laddu recipe)
- Grind coarsely by adding green chillies, ginger and a little water to the soaked moong dal. It does not have to be made very smooth.
- Remove this paste in a vessel and beat it well with hand or electric visker for 5–7 minutes, so that lightness comes in it. This will make laddus flowing and softened.
- Now add salt, asafoetida, turmeric, red chili and green coriander.
- Put small balls with a spoon in hot oil and fry on medium flame till it turns golden brown. Remove and keep it on the tissue paper.
- Keep hot Ram laddus in a plate. Add green chutney, grated radish, lemon juice and chaat masala on top.
