Ram Ladoos or Gul-gule is a known popular street food in Delhi. This is usually prepared from ground moong dal and chana, in which chutneys and shredded radishes are added, therefore giving it a very tangy but very good taste.
- 1 cup Yellow Moong Dal
- ¼ cup Chana Dal or Bengal Gram Lentils
- 2 tsps. Cumin Seeds, roasted
- 1 tbsp. Ginger paste
- 1 tbsp. Cilantro leaves, chopped
- 1/8 tsp. Hing or Asofetadia
- ½ tsp. Red Chili Powder
- ½ tsp. Baking Soda
- Salt to taste
- Oil for frying
For Assembling Ladoos
- 1 pc. Medium Mooli, shredded
- 1 cup Green Chutney
- 1 cup Tamarind Chutney
- 1 tbsp. Cilantro leaves, chopped (for topping)
- 2 tbsps. Lemon Juice (for topping)
- 1 pinch Chaat Masala (for topping)
- Soak moong dal and chana dal for about 3 to 4 hours. After soaking, drain the water, wash then grind it into a fine paste by using either a mixer or a grinder.
- Transfer the dal paste into a separate bowl and add the rest of the ingredients one by one except the baking soda. Mix well and adjust the seasonings according to your taste.
- Add the baking soda and mix until the batter becomes light and fluffy.
- Heat oil in a pan, scoop up some batter by using a spoon, put it in the heated oil and fry the ladoos until they become golden-brown. Drain the excess oil by putting the fried ladoos in a paper towel and set it aside.
- Wash and peel mooli or horseradish into very long and thin strands before placing it in a separate bowl.
- Assemble the Ram Ladoo altogether by putting some ladoos in a small bowl, adding some green and tamarind chutneys before putting two tablespoons of horseradish on top. Add another layer of green chutney and sprinkle some chaat masala on top before serving.