A popular street food in Delhi, India. In Delhi's dialect, it is more commonly called ' Moong dal ke laddu hari chatni aur lal chatni wale'. Ram ladoo are fried moong dal vadas served with juicy grated radish drizzled in sweet and tangy tamarind chutney with a spicy kick of coriander-mint chutney.
Wash and soak moong dal in enough water for 3-4 hours or overnight.
Drain and make a fine paste of dal with green chilies, ginger, and coriander leaves in a blender or food processor.
Now add the batter in a mixing bowl. Add in salt, red chili powder, peppercorn powder, and cumin seeds. Whisk until the batter is light and and fluffy.
Heat oil in a wok or pan. When the oil is hot enough drop small balls of the batter into the oil using hands or spoon.
Fry the dal ladoos for 2-3 minutes or until golden and crispy from both sides.
Drain on a paper towel and set aside.
Assembling
Place 4 or 5 laddo in individual serving bowls. Add in a tablespoon of each of tamarind and mint chutney or as per taste.
Top up with grated radish and coriander leaves. Sprinkle with chaat masala and serve immediately.