Some foods don’t need an introduction — they announce themselves. Ram Ladoo is one of them.

That sharp hit of freshly grated mooli (white radish), the warm crunch of lentil fritters just out of hot oil, and the sweet–spicy chutney combo that wakes up every taste bud — this is Delhi street food culture in a bowl. If you’ve ever spent a winter in Delhi, chances are Ram Ladoo is stitched somewhere into your food memory.

At YourFoodFantasy.com, I love recreating recipes that are humble yet iconic — dishes that don’t rely on fancy ingredients but demand technique. Ram Ladoo is exactly that. No onion, no garlic, no baking soda — just properly whisked dal batter, correct oil temperature, and classic street-style assembly.

This is the authentic Delhi-style Ram Ladoo recipe, tested in a home kitchen, but faithful to the way street vendors have been making it for decades.

What Is Ram Ladoo?

Ram Ladoo is a North Indian savoury street snack made from soaked and ground moong dal and chana dal, deep-fried into light, airy fritters and served chaat-style with mint chutney, tamarind chutney, and a generous topping of grated radish.

It’s naturally:

• Gluten-free
• Vegan
• High in plant protein

And yet, indulgent in the way only good street food can be.

A Brief History of Ram Ladoo

Despite its name, Ram Ladoo is not a sweet. It evolved as a practical, protein-rich street snack in Delhi and nearby regions. Street vendors needed something quick to fry, inexpensive, filling, and flavour-packed. Lentils ticked every box.

Over time, the addition of mooli became its signature — especially during North Indian winters when radish is at its freshest. Today, Ram Ladoo is a beloved staple across Delhi markets, from small roadside carts to organised chaat counters.

Why You Should Try Ram Ladoo

1. High-protein Indian snack
2. No onion or garlic
3. Perfect evening or party starter
4. Easily scalable for gatherings
5. Authentic Delhi flavours at home
6. Comfort food with nostalgia baked in

Ingredients and why they are required

Moong Dal

Provides softness, lightness, and easy digestibility. It ensures the ladoos are fluffy inside, not heavy.

Chana Dal

Adds structure and bite. Without it, the fritters would be too soft and collapse easily.

Green Chillies

Introduce background heat that balances the sweetness of chutneys without overpowering.

Ginger

Adds warmth, depth, and aids digestion — especially important in fried foods.

Cumin Seeds

Enhance aroma, flavour, and digestion. A classic street-food addition.

Salt

Activates flavour and balances the chutneys later.

Oil

Deep frying creates the crisp outer shell while trapping air inside.

Chutneys

Mint chutney adds freshness; tamarind chutney brings sweetness and tang — together, they create balance.

Radish (Mooli)

Non-negotiable. Adds crunch, freshness, and defines Ram Ladoo as a Delhi street snack.

Step-by-Step Ram Ladoo Recipe

Step 1: Soak the Lentils

Wash moong dal and chana dal thoroughly. Soak together in enough water for 4 hours. Drain completely.

Step 2: Grind the Batter

Transfer soaked dal to a grinder. Add ginger and green chillies. Grind to a fine, thick paste without adding water.

Step 3: Whisk the Batter

Transfer batter to a bowl. Add cumin seeds and salt. Whisk vigorously for 8–10 minutes until light, airy, and pale in colour.

Step 4: Fry the Ram Ladoo

Heat oil in a kadai on medium flame. Drop spoonfuls of batter into hot oil and fry until light golden. Drain on kitchen towel.

Step 5: Assemble

Place 6–8 hot Ram Ladoo in a bowl. Top with mint chutney, tamarind chutney, and grated radish. Serve immediately.

Pro Tips for Perfect Homemade Ram Ladoo

1. Whisking is the real secret — don’t rush it
2. Fry on medium heat only
3. Use fresh, juicy radish
4. Serve immediately after assembly
5. Avoid adding baking soda or ENO

Variations

• Air Fryer Ram Ladoo: Air fry at 180°C for 12–15 minutes (texture will differ)
• Extra Spicy: Add crushed green chillies on top
• Party Style: Serve mini portions in individual bowls

FAQs

Recipe Card