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# Ram Ladoo Recipe
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| **Prep time** | 4 hr |
| **Cook time** | 20 min |
| **Total time** | 4 hr 20 min |
| **Serves** | 18 pakoda |
## Ingredients
### for pakoda:
* ¾ cup moong dal
* ¼ cup chana dal
* 1 inch ginger
* 2 green chilli
* 1 tsp cumin / jeera
* pinch hing / asafoetida
* pinch baking soda
* ½ tsp salt
* oil for frying
### for chaat:
* ¼ cup green chutney
* ¼ cup tamarind chutney
* 3 tbsp radish *(grated)*
* 2 tbsp coriander *(finely chopped)*
* pinch chaat masala
* pinch aamchur / dry mango powder
* pinch salt
## Instructions
1. firstly, in a large bowl soak ¾ cup moong dal and ¼ cup chana dal for 4 hours.
2. now drain off the water and allow to rest for 5 minutes.
3. transfer the dal to the blender and add 1 inch ginger and 2 green chilli.
4. blend to smooth paste adding water only if required.
5. transfer the batter to the large mixing bowl.
6. also add 1 tsp cumin, pinch hing, pinch baking soda and ½ tsp salt.
7. beat and mix well until the batter turns frothy.
8. now dip your hand in the water, and start dropping them one by one to hot oil.
9. keep the flame in lower to medium stir occasionally.
10. also, fry the vada till they turn golden brown.
11. drain off the vada on to kitchen towel to absorb oil.
12. place the fried pakoda into the serving plate.
13. top with 3 tsp green chutney and 2 tsp tamarind chutney.
14. further top with 3 tbsp grated radish and 2 tbsp coriander leaves.
15. now sprinkle pinch chaat masala, pinch aamchur and pinch salt.
16. finally, enjoy ram ladoo topped with more green chutney and tamarind chutney.
## Step-by-step
firstly, in a large bowl soak ¾ cup moong dal and ¼ cup chana dal for 4 hours.
now drain off the water and allow to rest for 5 minutes.
transfer the dal to the blender and add 1 inch ginger and 2 green chilli.
blend to smooth paste adding water only if required.
transfer the batter to the large mixing bowl.
also add 1 tsp cumin, pinch hing, pinch baking soda and ½ tsp salt.
beat and mix well until the batter turns frothy.
now dip your hand in the water, and start dropping them one by one to hot oil.
keep the flame in lower to medium stir occasionally.
also, fry the vada till they turn golden brown.
drain off the vada on to kitchen towel to absorb oil.
place the fried pakoda into the serving plate.
top with 3 tsp green chutney and 2 tsp tamarind chutney.
further top with 3 tbsp grated radish and 2 tbsp coriander leaves.
now sprinkle pinch chaat masala, pinch aamchur and pinch salt.
finally, enjoy **ram ladoo** topped with more [green chutney](/recipes/green-chutney-recipe-hari-chutney) and [tamarind chutney](/recipes/imli-chutney-tamarind-chutney-recipe).
## Video
## Notes
* firstly, blend the dal without adding any water, else the batter will turn watery.
* also, adding soda is optional. however, it makes vada more fluffy and tasty.
* additionally, add chutney generously for more spicy bites.
* finally, **ram ladoo recipe** tastes great when served hot and crispy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/ram-ladoo-recipe-ram-laddu-recipe/](https://hebbarskitchen.com/ram-ladoo-recipe-ram-laddu-recipe/)
