Ram Laddu Chat , it is a special dish which sounds like a sweet dish but actually not at all. Ram Laddu is a famous street food from Delhi and nearby cities. Ram Laddu is a very popular and very unusual chat. Generally Laddu means sweet , so Ram Laddu confuses almost everybody.
Ram Laddu is actually pakora. It is a deep fried Moong Dal pakoda which is served as a chat. Moong Dal is a very versatile ingredient and hence it is used to make all kind of dishes whether it is Chilla / Cheela, Halwa, Pakoda and even the sweet laddu as well.
Ram Laddu is different than other chats. Usually chats made using maida / refined flour but this chat is made using moong dal. Usually chats are served with a garnish of crisp papdi and chutney but Ram Laddu is served with a garnish of fresh grated while radish. Freshly grated white radish adds a crunch and a distinct flavor to Ram laddu Chat.
Ingredients for Ram Laddu Chat
Ingredients for Ram Laddu Batter
- Yellow Moong Dal : 1/2 cup
- Chana Dal : 1/4 cup (optional)
- Ginger : 1/2 inch
- Asafetida / heeing : 2 pinches
- Salt to taste
- Green Chili : 2 (optional)
- Cumin Seeds : 1 tea spoon
- Turmeric Powder : 1/4 tea spoon
Ingredients for Ram Laddu Chutney
- Fresh Coriander Leaves : 1 bunch
- Fresh Radish Leaves : 2 to 3 (chopped)
- Ginger : 1/2 inch
- Salt to taste
- Black Salt : 1 pinch (adds good aroma)
- Sugar : 1 pinch
- Green Chili : 2 (chopped)
- Lemon Juice : 1/2 tea spoon
Tamarind Chutney is also required for Garnishing.
Steps : Ram Laddu Chat Recipe
Soak the Dal
Ram Laddu is a simple and easy recipe which requires some preparation. We need yellow moong dal. Green Moong Dal , whole or broken is not very appropriate for this recipe. Whenever we are using moong dal for a dish , we always use soaked moong dal. For Ram Laddu as well, We need soaked moong dal.
Here I have mixed chana dal as well but it is optional.
First of all Wash and soak yellow moong dal and chana dal in water overnight or at least for 5 hours. Soaking any dal before cooking is very important. Using dal instantly is an unhealthy way of cooking it.
Make a Smooth Paste
After soaking for minimum 5 hours, the mix of dal swells up as it absorbs water. Now drain the excess of water and keep the dal aside. We will be grinding dal to make a fine paste. We should be aware with the fact that soaked dal does not need water at all while grinding.
Grind soaked dal in small quantity at a time. Do not add water while grinding. If you must, just add few drops of water to smoothen the process of grinding.
Once dal is made to a fine paste, add all the other ingredients listed under Ingredients for batter. Add ginger piece, asafetida, cumin seeds, salt to taste, turmeric powder and green chili. Grind again so that all ingredients mix well. Here it is a personal choice to add these ingredients in the dal paste. If you wish, you can add or reduce the ingredients as per the personal likings. Sometimes I do not add anything except salt in moong dal paste.
Beat the Batter to make fluffy / light
To make these special pakoda, we need to have a fluffy airy moong dal paste. Once dal paste is ready, beat it with a hand grinder or simply with a fork. It is really tricky to get the right consistency of batter for Ram Laddu. We need to beat it till the moong dal paste or batter becomes light. How do we check if the batter is light and airy enough to go ahead !
Test the consistency of Ram Laddu batter
So, here is the test for checking perfect consistency of batter. Take some water in a bowl and leave a drop of moong dal batter in it. If the batter drops to bottom of bowl that means it is not ready yet. Beat it more as it need to be more airy and light to make perfect ram laddu pakoras.
If the batter does not dip and starts floating in the water, it is the perfect consistency of batter. Once you get that floating consistency of batter, it is ready to make pakoda.
Make Ram laddu Pakora
Now , when Ram laddu batter is ready, heat cooking oil for deep frying.
When oil is medium hot, we can start deep frying dal pakodas. For Ram Laddu pakoda, we do not need very hot oil as the pakoda may not cook well. Medium hot oil on medium heat is the right temperature to cook these pakoda. Deep fry the pakoda is small batches.
When the pakoda turn golden brown, drain the excess oil and keep the pakoda aside. Now repeat the process for rest of the dal batter.
Chutney for Ram laddu
Once pakoda is ready, we can make chutney for Ram Laddu Chat. The chutney used in this chat is made using a mix of fresh coriander and radish leaves. If there is no availability of radish leaves, we can just prepare the simple coriander chutney to garnish Ram Laddu Chat.
For Chutney, keep all the ingredients of chutney in a mixer grinder jar. Fresh Coriander leaves, fresh radish leaves, ginger, salt to taste, black salt and green chili and a pinch of sugar. Add few drops of lemon juice and grind the mix to make a fine paste.
First grind without water. Once it is half ground, add 2 to 3 spoons of water and grind again.
Chutney is ready.
Organize the Ram Laddu Chat :
Arrange the ram laddu pakoda in a serving bowl.
Pour green chutney on top of pakodas.
Sprinkle grated white radish on it. Add a hit of salt and also add tamarind chutney. It adds a sweet and sour taste to the chat.
Now Ram Laddu Chat is ready. Enjoy the very famous and very special Ram Laddu Chat from the streets of Delhi !
Find recipes in Hindi @ nayi-umang.in
Ram Laddu Chat does not have any dairy product. In Indian street food and chats, beaten yogurt is often added but in Ram Laddu yogurt is not added. That makes it a perfect vegan dish.
Benefits of eating Moong Dal
Moong Dal is a rich source of veg protein which aids in maintaining weight and helps in weight loss.
Moong Dal is rich in Iron and Vitamin K which is good for heart health.
Moong Dal improves the digestive health.
Moong Dal is complete food as it is a good source of carbohydrate, vitamins, minerals and fatty acids.
Other Recipes of Moong Dal
Moong Dal is very common in Indian Kitchens. Moong Dal Khichdi is a regular dish in homes. Moong dal is a very versatile ingredients because of its neutral taste. It is used to make sweets like Moong Dal Halwa. It is used to make Pancakes called Chilla. Moong Dal is also cooked as a curry and served with rice and chapati.
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