Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 8.Serve

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