RAM LADOO - Lajpat Nagar, DELHI FAMOUS STREET FOOD

Indian RecipesVegetarian recipesTea time snackAppetizersVegan Recipes

29 Aug

Written By Shilpa Anand

Screen Shot 2020-08-29 at 8.46.02 PM.png

Ingredients: — Ingredients:

Screen Shot 2020-08-29 at 8.46.18 PM.png

¾ cup Dhuli Moong, soaked for 4-5 hours¼ cup Chana dal, soaked for 4-5 hoursCoriander leaves, choppedMint leaves, chopped1-2 tsp Ram ladoo chutney ( or mint coriander chutney) — ¾ cup Dhuli Moong, soaked for 4-5 hours
¼ cup Chana dal, soaked for 4-5 hours
Coriander leaves, chopped
Mint leaves, chopped
1-2 tsp Ram ladoo chutney ( or mint coriander chutney)

Tamarind chutneySalt to tasteRadish, thick grated, mixed with few coriander and mint leaves — Tamarind chutney
Salt to taste
Radish, thick grated, mixed with few coriander and mint leaves

2-3 big green chilies for bhajias, cut and stuffed with little chat masala and salt INSTRUCTIONS:DRAIN and Grind the two dals separately one by one with little or no water.(Do not grind both dals together ) The texture of the ground dal pa… — 2-3 big green chilies for bhajias, cut and stuffed with little chat masala and salt
INSTRUCTIONS:
DRAIN and Grind the two dals separately one by one with little or no water.(Do not grind both dals together )
The texture of the ground dal paste should not be too coarse or too fine
Mix both the dal pastes in a large mixing bowl

Now beat this mixture (in one direction only)  for at least 6-10 mins until the batter becomes light and fluffy. This is an important step, be patient. Beat with your hand, moving in one direction. — Now beat this mixture (in one direction only) for at least 6-10 mins until the batter becomes light and fluffy. This is an important step, be patient. Beat with your hand, moving in one direction.

To check if the batter is ready, add a little batter to a glass of water. If the batter floats, then it’s ready. If it sinks to the bottom, it means you have to beat it for more timeAdd salt to taste Add 2tsp of the ram ladoo chutney and choppe… — To check if the batter is ready, add a little batter to a glass of water. If the batter floats, then it’s ready. If it sinks to the bottom, it means you have to beat it for more time
Add salt to taste
Add 2tsp of the ram ladoo chutney and chopped coriander. Mix well.
Heat oil in heavy bottom pan or kadhai on med heat
Drop small balls of batter into the oil. Do not overcrowd the pan

Lower the heat to low-med After a few mins, you will see the balls will turn themselves around. This is a good indication that the batter is perfectly light and airy. Keep flame at  medium for  frying.Fry until balls are light golden … — Lower the heat to low-med
After a few mins, you will see the balls will turn themselves around. This is a good indication that the batter is perfectly light and airy. Keep flame at medium for frying.
Fry until balls are light golden color ( not more than 5 mins)

Your delicious, light Ram Ladoos are ready You can dip the prepared chilies in the dal batter and fry the bhajias SERVE — Your delicious, light Ram Ladoos are ready
You can dip the prepared chilies in the dal batter and fry the bhajias
SERVE

Place few Ram Ladoos in the center of serving dish Add the special chutney Add grated radish on top of the Ram Ladoos Add some more green chutney and tamarind chutneyGarnish with coriander leavesAnd that’s it, your delicious homemade … — Place few Ram Ladoos in the center of serving dish
Add the special chutney
Add grated radish on top of the Ram Ladoos
Add some more green chutney and tamarind chutney
Garnish with coriander leaves
And that’s it, your delicious homemade Ram Ladoo chaat is ready

Serve this along with the fried chili bhajiya.This is exactly how the street vendors in Lajpat Nagar serve this chaat Enjoy with a tall glass of lassi or kulhad chai SPICE LEVEL: 🌶 — Serve this along with the fried chili bhajiya.
This is exactly how the street vendors in Lajpat Nagar serve this chaat
Enjoy with a tall glass of lassi or kulhad chai
SPICE LEVEL: 🌶

SURAN KA KHEEMA

STREET STYLE RAM LADOO CHUTNEY