Ram Laddu / Moong Dal Laddu - Delhi Street Food Style

Step 1: Soak the Dals

In a bowl, add 1 cup of Moong Dal (Split Yellow Gram) and 1/4 cup of Chana Dal (Split Horse Gram). Pour enough water to cover the dals completely. Cover the bowl and let it soak overnight (approximately 8-12 hours) until the dals are soft and plump.

Step 2: Prepare the Batter Base

After soaking, drain the water from the dals and rinse them thoroughly. Transfer the soaked dals to a blender jar. Add 1/4 cup of water and blend coarsely first. Then, add 5-6 garlic cloves and 1-2 green chilies (or to taste). Blend again until you achieve a smooth, creamy, and slightly coarse batter texture.

Step 3: Whip the Batter

Pour the blended dal batter into a large bowl. Using a spoon or whisk, beat the batter vigorously for 5-7 minutes. This step is crucial for incorporating air, which makes the Ram Laddus fluffy and light. The batter should become noticeably lighter in color and texture.

Step 4: Season the Batter

Add salt to taste and 1-2 pinches of Hing (Asafoetida) to the whipped batter. Gently mix these ingredients into the batter. Avoid overmixing to maintain the airiness achieved in the previous step.

Step 5: Add Eno and Prepare for Frying

Just before frying, add 1/4 teaspoon of Eno-Salt to the batter. Gently mix it in until it's just combined. This will help the laddus puff up quickly and become extra soft.

Step 6: First Fry

Heat oil for deep frying in a pan over medium heat. Once the oil is hot, drop small portions of the batter into the oil using your fingers or a spoon. Fry the laddus until they are light golden brown on all sides. This is the first fry. Remove them from the oil and place them on a tissue paper to absorb excess oil.

Step 7: Second Fry (Re-fry)

Once all the laddus have been fried once, increase the heat slightly to medium-high. Re-fry the laddus in batches until they turn a deeper golden brown and become crispy. This double-frying technique gives them a crunchy exterior and soft interior. Remove them from the oil and drain on tissue paper.

Step 8: Serve

Serve the hot Ram Laddus immediately with grated radish and spicy green chutney for an authentic street food experience.

• Soaking the dals overnight is crucial for a soft texture.

• Beat the dal batter for 5-7 minutes to incorporate air, making the laddus fluffy.

• Do not overmix the batter after adding salt and Eno to retain the airiness.

• Maintain a low to medium flame during frying to ensure the laddus cook thoroughly without burning.