Ram Laddoo (Lentil Fritters)

More deep fried goodness... because it’s the weekend (and a festive one at that). If you’ve ever lived in New Delhi and shopped at South Extension or Lajpat Nagar, chances are you’ve stopped by the roadside to gorge on these delicious lentil fritters. They’re served up doused with sweet, spicy red and green chutneys, grated daikon radish and a sprinkling of chaat masala. But I’m currently a thousand miles away and the only way to enjoy this savory snack was to make it myself. I served the fritters with homemade sonth & green chutney (and chai, of course). They must’ve been good because they disappeared fast. Have you ever tried Ram Laddoos?

---

Recipe

Ram Ladoo

(Makes 24 fritters/4 Servings)

Ingredients

1/2 cup yellow mung dal (husked, split green gram)
1/4 cup chana dal (split Bengal gram)
1/2 tsp red chilli powder
1 tsp roasted cumin powder
2 tsp finely grated ginger
A pinch of asafetida
1 tbsp finely chopped cilantro
Salt to taste
1/2 tsp baking soda
Oil for frying

To Serve
Date, tamarind and jaggery sauce (Sonth)
Cilantro and mint sauce (Hari Chutney)
1/2 daikon radish, peeled and grated
2 tbsp finely chopped cilantro
Chaat Masala
1 lime

Method

Wash the lentils and soak them in water for at least 4 hours.

Drain well, then blend into a slightly coarse paste. Mix in the red chilli powder, cumin powder, ginger, asafetida, cilantro, salt and mix well. Add the baking soda and use a wire whisk/hand-held blender to beat the batter for 2-3 minutes (this helps aerate the batter and results in lighter, fluffier fritters).

Heat oil in a wok, drop in teaspoonfuls of batter and fry (turning them often) until golden brown.

Drain the fritters on a paper towel.

To Serve:
Top the Ram Ladoos with some sonth, green chutney, grated radish, cilantro, a squeeze of lime & a sprinkle of chaat masala and enjoy.