How to make Ram Laddoo -

These laddoos are not sweet, they are deep fried moong dal and urad dal balls served with kanji

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Skinless Split Black Gram, Skinless Split Green Gram

Cuisine : Uttar Pradesh

Course : Snacks and Starters

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For more recipes related to Ram Laddoo checkout Dahi Bhalle, Teen Dal Ke Dahi Bhalle. You can also find more Snacks and Starters recipes like brinjal friters with tangy sauce Pavakkai Varuvval Chicken Ball Sandwich Vegetable Gold Coin

Ram Laddoo

Ram Laddoo Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 2-3days

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Ram Laddoo Recipe

  • Skinless Split Black Gram soaked 1 cup

  • Skinless Split Green Gram soaked 1/2 cup

  • Oil to deep fry

  • Asafoetida 1/4 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Ginger chopped 1/2 teaspoon

  • Green chillies chopped 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Crushed red chillies 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves a few sprigs

  • Radish 2 medium

  • Green chutney 2 teaspoon

  • Amchur powder 1/2 teaspoon


Step 1

Heat sufficient oil in a kadai. Drain and grind moong dal with little water.

Step 2

Add urad dal and grind again till smooth. Transfer into a bowl.

Step 3

Add asafoetida, cumin seeds, ginger, green chillies, red chilli powder, crushed red chillies and salt. Chop coriander leaves and add and whisk well till the batter becomes light.

Step 4

Keep a bowl of water. With damp fingers take little portions of the batter and drop into hot oil and deep fry till golden. Grate radish coarsely.

Step 5

Add green chutney and mix. Drain the dal balls and dip in water for a few minutes.

Step 6

Lift them out and squeeze to remove excess water and dip kanji. (to make kanji grind mustard seeds, red chilli powder and salt and mix it with water. Keep it for 3 days.) Let them soak for ½ hour.

Step 7

To serve put the dal balls or ram laddoos into individual serving bowls. Add amchur to radish-green chutney mixture and mix well.

Step 8

Place some of this mixture over the ram laddoos in each bowl and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.