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Ram Ladoo

Ram Ladoo are crispy, golden-brown fritters made primarily from urad dal (black gram) and spices, deep-fried until they develop a bubbly, crunchy exterior. The mixture is shaped into small rounds and fried in hot oil, resulting in a crunchy texture with a soft interior. They are often served with tangy chutneys and garnished with chopped coriander.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup urad dal (split black gram) soaked for at least 2 hours
  • 1/2 cup chopped fresh coriander for flavor and garnish
  • 1 teaspoon cumin seeds optional, for flavor
  • 1 teaspoon rock salt or regular salt to taste
  • 1/2 teaspoon red chili powder adjust to spice preference
  • 1/4 teaspoon asafoetida (hing) optional, for aroma
  • Oil for deep frying as needed vegetable or mustard oil preferred

Equipment

  • Mixing bowl
  • Food processor or grinding stone
  • Slotted Spoon
  • Deep frying pan or wok
  • Paper towels or cooling rack

Method
 

  1. Drain the soaked urad dal and transfer it to a food processor or grinder. Blend with a little water until you obtain a smooth, thick batter with a slightly grainy texture.
    1 cup urad dal (split black gram)
  2. Transfer the batter to a mixing bowl. Add chopped coriander, cumin seeds, salt, red chili powder, and asafoetida. Mix well until all ingredients are evenly incorporated.
    1/2 cup chopped fresh coriander, 1 teaspoon cumin seeds, 1 teaspoon rock salt or regular salt, 1/2 teaspoon red chili powder, 1/4 teaspoon asafoetida (hing)
  3. Heat oil in a deep frying pan over medium heat until it reaches about 350°F (175°C). To test, drop a small amount of batter into the oil; it should sizzle and rise to the surface quickly.
  4. Using wet hands or a spoon, shape portions of the batter into small round patties, about 1.5 inches in diameter. Carefully slide them into the hot oil, taking care not to overcrowd the pan.
  5. Fry the ladoo until they turn golden brown and develop a bubbly, crispy surface, about 3-4 minutes per batch. Use a slotted spoon to turn and evenly cook all sides.
  6. Remove the fried ladoo with a slotted spoon and drain on paper towels or a cooling rack. Serve hot with green chutney or tangy tomato salsa.

Notes

For best results, ensure the batter is thick and smooth. Maintain oil temperature for crispy texture. Serve immediately for optimal crunch.