Soak Moong dal and chana dal separately for 3 hours, Then grind separately into coarse paste with green chilies without adding any water.

In a bowl mix both dal paste with salt, baking soda,chili powder and salt and beat well with hand blender. color of paste will changed into pale white. By this we are incorporating the air into the recipe. Then add ginger pieces, coriander leaves and cumin seeds and mix once again and set aside.

Heat oil in a thick bottom pan, pinch out a small golf size ball of dough and add to hot oil. fry them until it become golden brown color. you need to flip few times in between.

Then once it is cooked well drain with slotted spoon and transfer to kitchen tissue to remove extra oil. and set aside.

Make green chutney of your choice.

Grate fresh daikon/ radish and add lemon juice, black salt and chopped coriander leaves and mix well and set aside.

To serve take bowl add few ram laddu and then add radish then top with green chutney. You need to dunk everything in green chutney if possible.

Enjoy.