Moong Dal Ladoo Recipe- Crispy Street Food with Radish & Chutney

Last Updated on 2 months by Neha Deshmukh

Moong Dal Ladoo Recipe: Crispy Street Food with Radish & Chutney

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been tempted by the aroma of freshly fried snacks. Today, I’m sharing one of my absolute favorites – Moong Dal Ladoo! These aren’t just any fritters; they’re crispy, tangy, and bursting with flavor, especially when topped with that vibrant radish and chutney combo. I first made these trying to recreate the street food I had on a trip to Delhi, and honestly, I think I came pretty close! Let’s get cooking.

Why You’ll Love This Recipe

These Moong Dal Ladoo are seriously addictive. They’re the perfect balance of textures – crispy on the outside, soft on the inside – and the sweet, tangy, and spicy flavors are just chef’s kiss. Plus, they’re surprisingly easy to make at home, and a guaranteed crowd-pleaser. They’re fantastic for parties, festivals, or just a cozy evening snack.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious ladoos:

• 1 cup moong dal (approximately 175g)
• 1 cup chana dal (approximately 200g)
• 1 inch ginger, roughly chopped
• 2 green chilies, chopped (adjust to your spice preference!)
• 1 tsp cumin seeds
• Pinch of hing (asafoetida)
• Pinch of baking soda
• ?? tsp salt (start with ½ tsp and adjust to taste)
• Oil for frying
• ?? cup green chutney (coriander-mint is classic!)
• ?? cup tamarind chutney
• 3 tbsp grated radish
• 2 tbsp chopped coriander leaves
• Pinch of chaat masala
• Pinch of aamchur (dry mango powder)
• Pinch of salt

Ingredient Notes

Let’s talk about a few key ingredients to make sure your ladoos turn out perfect:

Moong Dal & Chana Dal – The Protein Powerhouse
These lentils are the stars of the show! Moong dal cooks quickly and gives a lovely softness, while chana dal adds structure and a slightly nutty flavor. Using both creates the ideal texture.

Ginger & Green Chili – Balancing Heat & Flavor
Don’t skimp on these! Fresh ginger and green chilies add a wonderful warmth and kick. Feel free to adjust the number of chilies depending on how spicy you like things. I usually use 2, but sometimes I add a third if I’m feeling adventurous.

Hing (Asafoetida) – A Traditional Touch
Hing might smell a little funky on its own, but trust me, it adds a unique savory depth to the ladoos. It’s a staple in Indian cooking and aids digestion too! A little goes a long way.

Regional Variations in Spice Levels
Spice levels vary hugely across India! In some regions, they add a pinch of red chili powder to the batter for extra heat. Feel free to experiment and find your perfect spice blend.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the moong dal and chana dal in plenty of water for at least 4 hours. This is crucial for getting a smooth batter. I usually soak mine overnight.
2. Once soaked, drain the dals well and let them rest for about 5 minutes.
3. Now, add the soaked dals, ginger, and green chilies to a blender. Blend into a super smooth paste without adding any water. This is key for crispy ladoos!
4. Transfer the batter to a mixing bowl. Add the cumin seeds, hing, baking soda, and salt. Mix everything really well with your hand – you want the batter to become light and frothy. This takes a few minutes of vigorous mixing!
5. Heat oil in a deep pan or wok over medium heat. To test if the oil is ready, drop a tiny bit of batter into it – it should sizzle and rise to the surface immediately.
6. Wet your hands slightly with water (this prevents the batter from sticking). Take a small portion of the batter and carefully drop it into the hot oil to form a small ladoo.
7. Fry the ladoos in batches, making sure not to overcrowd the pan. Fry until they’re golden brown and crispy all over, about 3-4 minutes per batch.
8. Remove the fried ladoos with a slotted spoon and drain them on a paper towel-lined plate.
9. Arrange the ladoos on a serving plate. Now for the fun part – drizzle generously with green chutney and tamarind chutney.
10. Top with grated radish, chopped coriander leaves, a sprinkle of chaat masala, aamchur, and a tiny pinch of salt.
11. Serve immediately and enjoy the crispy, tangy goodness!

Expert Tips

Here are a few things I’ve learned over the years to make the best Moong Dal Ladoos:

Achieving the Perfect Crispy Texture
The key is a thick batter and hot oil. Don’t add water when blending, and make sure the oil is at the right temperature.

Troubleshooting: Batter Consistency
If the batter is too thick, it will be hard to drop into the oil. If it’s too thin, the ladoos won’t hold their shape. Aim for a consistency that’s similar to a thick pancake batter.

Frying Temperature Control
If the oil is too hot, the ladoos will burn on the outside and remain uncooked inside. If it’s not hot enough, they’ll absorb too much oil and become soggy. Medium heat is your friend!

Variations

Want to switch things up? Here are a few ideas:

Vegan Moong Dal Ladoo
These are naturally vegan! Just ensure your chutneys are also vegan-friendly.

Gluten-Free Moong Dal Ladoo
This recipe is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)
Reduce or omit the green chilies for a milder flavor. Add a pinch of red chili powder for extra heat.

Festival Adaptations (Diwali, Holi)
These ladoos are perfect for festivals! During Diwali, I sometimes add a few chopped nuts to the batter for extra richness.

Serving Suggestions

These ladoos are best enjoyed fresh, while they’re still crispy. They’re fantastic with a cup of chai or as part of a larger Indian snack spread.

Storage Instructions

Honestly, these are best eaten immediately! However, if you have leftovers, you can store them in an airtight container at room temperature for a day or two. They will lose some of their crispness, but they’ll still be delicious.

FAQs

What is the best way to soak the dals for optimal texture?
Soaking overnight is ideal! It ensures the dals are soft enough to blend into a smooth paste.

Can I make the batter ahead of time? If so, how should I store it?
You can make the batter a few hours ahead of time. Store it in an airtight container in the refrigerator. Bring it to room temperature before frying.

What oil is best for frying Moong Dal Ladoos?
I prefer using vegetable oil or sunflower oil for frying. They have a neutral flavor and a high smoke point.

How can I tell when the oil is hot enough for frying?
Drop a tiny bit of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

Can I air fry these ladoos instead of deep frying?
While deep frying gives the best results, you can try air frying! Brush the ladoos lightly with oil and air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy, but it’s a healthier option.

What is the significance of radish and chutneys in this recipe?
The radish adds a lovely peppery crunch, while the chutneys provide the perfect balance of sweet, tangy, and spicy flavors. It’s a classic combination that elevates the ladoos to another level!

Enjoy making these Moong Dal Ladoos! I hope they bring a little bit of Indian street food magic to your kitchen. Let me know how they turn out in the comments below!