• Sheetal Jandial

Ram Ladoo

Updated: 4 days ago


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Or simply Moong Dal Vada with a radish salad and spicy mint chutney.


Ram Ladoo; a delightful street snack served towards Northern India. Usually these moong dal vadas are served with a spicy green chutney and grated radish.


The green chutney I used here is this recipe of Raw Mango and Mint Chutney. The raw mangoes lend a nice tart flavour to this chutney, which complements the simply flavoured Ram Ladoo so well!


Like Indian street food? Try these recipes!

Medu Vada

Hakka Noodles

Pani Puri Water

Besan ka Toast / Bread Pakoda

Batata Vada for Vada Pav

Kanji Vada


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This recipe of Ram Ladoo is naturally gluten-free, vegetarian and vegan.


Makes: 15-18 moong dal vada


Time taken*

Soaking: 4-6 hours

Cooking: 20-25 minutes


Ingredients to make Ram Ladoo


For the Moong Dal Vada

1 cup yellow moong dal (split yellow lentils)

1 inch piece of ginger

3-4 green chillies

Salt to taste

Cooking oil for frying


For the Radish Salad

1 cup grated radish

½ tsp salt

½ tsp red chilli powder

½ tsp carom seeds / ajwain


For the Raw Mango Chutney

Check out this recipe from WhiskMixStir


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Method of making Ram Ladoo


Make the raw mango and mint chutney and the radish salad before you start frying the Ram Ladoo. Doing this, gives the chutney and radish salad enough time to develop their flavours. And lets you savour piping hot Ram Ladoo!


Making the Moong Dal Vada


Wash and soak the yellow moong dal for 4-6 hours. Drain the yellow moong dal and grind to a rough texture. You could chop the ginger and green chillies fine and add to the ground yellow moong dal or simply grind the spices with the dal. Add salt to taste and mix.


Whisk this ground moong dal mix for a couple of minutes to incorporate air in to the moong dal vada batter, to make soft Ram Ladoo.


Heat cooking oil in a heavy bottom pan / kadhai. Carefully drop small balls of the moong dal vada batter in to medium hot oil. Or use a teaspoon to spoon the batter in to medium hot oil.


If the oil is too hot, the moong dal vadas will turn brown quicker and remain undercooked on the inside. If the oil is not hot enough the vadas will split and soak in a lot of extra oil.


Deep fry the moong dal vadas on medium heat, until golden brown and cooked through.


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Making the Radish Salad


Make this radish salad before you start frying the Ram Ladoo. Gives it enough time to marinate in its own juices.


Use freshly grated radish for maximum flavour. Add salt, red chilli powder and carom seeds. Mix well and keep aside.


Raw Mango and Mint Chutney


Use this recipe to make the chutney. Remember to make the chutney beforehand too.

So, all that’s left to do is assemble the Ram Ladoo once the vadas are fried!


Assembling the Ram Ladoo


In a flat dish or plate, place a few freshly fried, hot moong dal vadas. Place a handful of the grated radish, or to your taste. Garnish with the raw mango and mint chutney; a couple of teaspoons work for me, again adjust to your taste. Finally, sprinkle some fresh coriander.

Serve your delicious plate of Ram Ladoo hot!


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Take a look at the other quick & simple under 20 minutes meal ideas from WhiskMixStir, the Indian food recipe blog. More easy Indian breakfast recipes here!


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