Ram Laddu for Today?s Delhi Belles

If you have lived in Delhi, shopped at Lajpat Nagar Central Market and got yourself a salwar kameez for 500 bucks when the guy was asking for 750, then you owe yourself a treat. At the Ram Laddu slash Moong Dal pakore wala at the entrance of the market. Ram Laddu, absolutely no connection with Lord Rama is also fondly called Gulgule.

A road side hit with Delhi belles, these little fritters are deep fried batter of the yellow lentil called Moong, topped with shredded radish (daikon/mooli) and tangy green chutney.

Ingredients for Moong Dal Laddu or Ram Laddu or Gulgule are:

1 cup moong dal, soaked overnight or 6-8 hours
1 cup shredded radish
Green chutney (I used this recipe)
Quarter teaspoon red chili powder
Pinch of baking powder
Oil for frying
Chaat Masala
Salt

Coarsely grind the moong dal adding very little water. In a bowl, add the moong dal batter, red chili powder, baking powder and salt. Beat the batter with your hands till fluffy.

Heat oil in a wok. Start dropping little portions of the moong dal batter in the hot oil, about a teaspoon size. Fry them in batches. Turn midway and fry the pakoras till they are golden yellow in color. Drain excess oil on paper towels.

Serve the Ram Laddu on little platters topped with shredded radish, lavishly ladled with green chutney and sprinkled with Chaat Masala.

The Moong Dal is now ready from the edible mode to explode in your mouth, revolutionary taste!