Make the most of the rainy season with these easy monsoon snacks everyone will love. Here’s the breakdown of the recipes. Rainy evenings call for comfort food. If you want to make the most of the rainy season, try these delicious snack recipes that will add a flavour to your evenings. These snacks are so easy to make that you can turn every rainy evening into a treat. Here’s the breakdown of the recipes.Easy monsoon snacks that deserve a spot on your rainy-day menu. (Unsplash)​Also read | This chocolate lava cake with 13g protein and just 166 calories, ‘supports your goals, not ruins them’: Full recipeRam ladduChef Naman Gulati shared this crispy, tangy, and spicy recipe that you will need to spice up your rainy evenings.Serves: 3–4Prep time: 20 minutes (+4 hours soaking)Cook time: 25 minutesIngredientsFor the laddus• One cup yellow moong dal, soaked for 4 hours• One-fourth cup chana dal, soaked for 4 hours• One tsp grated ginger• One to two green chillies, finely chopped• Half tsp cumin seeds• Salt to taste• Oil for fryingFor the radish chutney• One medium mooli, grated and squeezed dry• Two tbsp fresh coriander• One tbsp mint leaves• One green chilli• One tsp lemon juice• Half tsp kala namak• Half tsp roasted cumin powder• Salt to tasteTo serve• Chaat masala• Red chilli powder• Fresh corianderRam laddu recipe to try at home. (Pexel)MethodHere’s the step-by-step process to make Ram laddu at home:Step 1 — Soak the dalsWash and soak moong and chana dal together for at least 4 hours. Drain well and pat dry.Step 2 — Make the batterGrind the dals with ginger and green chillies into a coarse paste without adding any water. Add cumin seeds and salt, mix well.Step 3 — Fry the laddusHeat oil on medium flame. Wet your hands, shape small round balls from the batter and fry in batches until golden and crisp, about 4–5 minutes. Drain on a rack.Step 4 — Make the chutneyBlend mooli, coriander, mint, green chilli, lemon juice, kala namak, and cumin powder into a coarse chutney. Adjust salt to taste.Step 5 — ServePlate the laddus, spoon chutney generously on top, and finish with chaat masala and red chilli powder. Eat hot.Masala vadeChef Kenneth Gopinath shared this masala vade recipe that you can try on rainy days. It is crisp on the outside, soft yet grainy inside with bursts of curry leaves, ginger, cinnamon, clove and sweet onions in every bite.IngredientsChana dal (Bengal gram) – One cupRaw rice – Two tbsp (optional, for extra crispness)Onion, finely chopped – One large-sizedGreen chillies, finely chopped – 3-5 depending upon the spice preference.Ginger – Three inchesGarlic – 20 clovesCurry leaves, chopped – Two tbspCoriander leaves, chopped – One fourth cupDill leaves - One fourth cupFennel seeds – One and a half tspWhole black pepper – Half tsp, lightly crushedAsafoetida (hing) – One-fourth tspSalt – One and a fourth cup tsp (or to taste)Hot oil – One tbsp (secret for better texture)Oil for deep fryingMasala vade recipe to try at home. (Pexel)MethodHere’s the step-by-step process to make vadai at home:Step 1: Soak channa dal for about 4 hours and soak rice in it for an hour.Step 2: Grind them into a coarse mixture.Step 3: Chop up the coriander leaves, onion, dill leaves into a small mixer grinder and add in the ginger, garlic, cinnamon, clove, fennel, green chilli and curry leaves into a medium coarse mixture again.Step 4: Now mix everything, add salt and asafoetida.Step 5: Pour over 2 tbsp of hot oil into the mixture and make a dough.Step 6: Now, to shape them, roll some small balls.Step 7: Press them between your palms. The centre needs to be a little bulged / fat, and the sides should be convex.Step 8: To deep fry, add oil into a Kadai and add 1 inch tamarind in it. Once the oil is hot, deep fry until slightly darker golden brown on medium low flame.Step 9: Serve hot.Anukriti Srivastava thrives at the intersection of words and voice, where journalism meets storytelling. A digital editor and journalist with over 5 years of experience, she has written across lifestyle, women issues, relationships, entertainment, fashion, and travel. She did her Masters in Broadcast Journalism and has published more than 500+ lifestyle content pieces across platforms.