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Ram Laddu

Delhi's famous Chaat made with Moong dal
Prep Time 20 mins
Cook Time 15 mins
Soaking Time 4 hrs
Course Snack
Cuisine Indian
Servings 4


  • 1/2 Cup Yellow Moong Dal
  • 1/4 Cup Chana Dal
  • 1 tbsp Coriander leaves (Finely Chopped)
  • 1/2 Cup Coriander Chutney
  • 1 Tbsp Tamarind/Amchoor Chutney
  • 1/2 Cup Radish (Shredded)
  • 1 tsp Chaat Masala
  • Oil for frying


Make Ladoo

  • Soak yellow moong dal and chana dal separately for at least 4 hours.
  • After 4 to 5 hours, drain off the water and grind both the lentils into a fine paste.
  • Do not keep the batter too thick. Preferably have fallen ribbon-like consistency.
  • If possible, keep the batter for half an hour in the refrigerator. In winters you can leave it outside the refrigerator also. This results in slight fermentation of the batter which in turn produces good pakoras.
  • Whip the batter for 15 to 20 minutes manually or 7-8 minutes by an electric beater.
  • Once whipped fully, the batter becomes light and fluffy. Also, check for it. Take a small bowl filled with water. Put little batter in it. If it floats then the batter is ready for frying. If settles down or disperse in water then whip for some more time. One more test is that colour of the batter changes from yellow to almost white when properly whipped.
  • You may add little chopped coriander leaves in the batter.
  • Once the batter is ready, keep the frying pan on flame and heat oil for frying.
  • When the oil is sufficiently hot, reduce heat and put dollops of batter in it for frying. Put 6-7 dollops at a time depending on the size of the pan.
  • Once dropped in the oil, increase the flame and fry these Pakoras till golden brown. While frying, keep tossing the Pakoras.
  • Once fried, take them out. Similarly, fry other Pakoras.
  • Now either use it immediately or store in an airtight container in the refrigerator for a day or two.

Assembling Ram Ladoos

  • Pakoras should be hot for making Ram Ladoos. If made in advance, then heat them up in microwave or OTG.
  • Arrange the hot pakoras in a shallow plate.
  • Put shredded radish on it.
  • If required sprinkle chat masala on it.
  • Now drizzle green chutney all over and a little bit of Meethi chutney.
  • Serve immediately with love.


  1. If you are short of time then soak dals in lukewarm water.
  2. Lentils are soaked when get double in size and are easily breakable by fingers only.
  3. Oil should be sufficiently hot while frying pakoras, otherwise, they would absorb a lot of oil.
  4. Coriander chutney should not be too thick.
  5. Use thick grater for shredding radish.
  6. You may make pakoras and chutneys in advance but do the assembly at the time of serving only.
Keyword Delhi Chaat recipes, Ram Laddu recipe