How to Fry Crisp Ram Ladoo Without a Heavy Centre

Author : Chukde Spices | Published On : 05 Oct 2026

Getting the oil temperature right is essential for crispy Ram Ladoo. If the oil is too hot, the outside browns before the centre cooks. If it is too cool, the fritters can feel oily.

Start with a thick batter made from well-drained, soaked moong and chana dal. Beat it until light and fry a small test spoonful in oil heated over a medium flame. It should rise and cook steadily without turning dark straight away.

Drop in small portions and leave enough space between them. Fry in batches, adjusting the heat as needed, until each fritter is light golden and cooked through. Drain well rather than covering the fritters while hot.

Have grated mooli and mint-coriander chutney ready before frying the final batch. Serve the Ram Ladoo immediately with both toppings and a sprinkle of chaat masala. For the complete process, see this Delhi street-style Ram Ladoo guide.