By Rajlakshmi
January 14, 2026
Contrary to its name, the Ram ladoo is a savoury dish, popular among the Delhi street food scene. It is a snack made with moong dal and chana dal. Often topped with a green chutney or served as a chaat.
I cup of split yellow moong dal 2 tbsp chana dal 2-3 finely chopped chillies 1 pinch of hing 1 chopped onion 1 chopped carrot 2 tbsp of green chutney 1 ½ tbsp tamarind chutney ½ tsp red chilli powder 1 tsp chaat masala 2 tsp lemon juice 2 tbsp fresh coriander leaves Salt as needed Oil for cooking
Soak the moong dal and chana dal for 4-5 hours. Drain it completely.
In a grinder, add the moong and chana dal. Add in the ginger, hing, chillies and salt. Grind into a light paste.
Pour into a bowl and add water. Whisk it until it is airy. Heat a pot with oil.
Drop spoonfuls of batter into the oil. Fry them until golden brown. Remove from the pot. Pat it dry to remove excess oil.
Lightly crush the ram ladoos. You can use your hands or the back of the spoon. Don’t mash it.
In a serving plate, place the crushed ram ladoos. Add the onions and carrots. Add the tamarind chutney and green chutney.
Sprinkle red chilli powder and chaat masala. Add the lemon juice and coriander leaves. Toss it a few times. Serve Delhi-style ram ladoo chaat.