Madhya Pradesh Bhajia Pithe Ram Ladoo Festival

Method

1. 1

   Soak and grind the moong dal: Soak 1/2 cup moong dal in 2 cups water for 4 hours. Drain. Grind in a mixer with just 2 tbsp water to a thick, smooth paste. Do not make it runny.

2. 2

   Make the batter: Combine the ground moong dal paste with gram flour, cumin seeds, asafoetida, baking soda and salt. Mix well. The batter should be very thick — it should drop off a spoon in a stiff mass.

3. 3

   Beat the batter: Beat the batter vigorously for 3 to 4 minutes with a spoon. This adds air and produces lighter, puffier balls. Test in water — a small drop should float.

4. 4

   Make the green chutney: Blend coriander leaves, mint, green chilli, cumin, lemon juice and salt with 2 tbsp water to a very smooth, bright green paste. Taste — it should be sharp, spicy and sour. Keep aside.

5. 5

   Grate the radish: Peel and grate fresh white radish on the coarse side of a box grater. Squeeze out excess water. Keep aside.

6. 6

   Heat oil on medium: Heat oil in a kadai on medium. Test with a small drop of batter — it should rise and puff in 3 seconds.

7. 7

   Fry the ladoo: Drop tablespoon-sized portions of batter into the oil. They will be rough and irregular in shape. Fry on medium heat for 3 to 4 minutes turning regularly until golden and puffed all over.

8. 8

   Drain: Remove with a slotted spoon. Drain on paper towels. The balls should be crispy outside and soft inside.

9. 9

   Plate and top: Place 4 to 5 ladoo per serving. Top generously with green chutney. Add a small mound of grated radish on top. Sprinkle chaat masala and black salt.

10. 10

    Serve immediately: Ram Ladoo must be eaten immediately — the crispy balls go soft within minutes of being topped with the wet chutney.

11. 11

    Note: Ram Ladoo is a Delhi street food that has become deeply embedded in the snack culture of northern Madhya Pradesh towns — particularly Gwalior, which borders Delhi's cultural sphere. The MP version uses more besan in the batter giving it a slightly denser texture than the pure moong dal Delhi version. Sold at evening street stalls across Bhopal, Gwalior and Indore from 5 pm onwards.