Soak Yellow Moong Dal, Channa Dal in enough water for at least 4 hours. Decant the water and Grind them into a semi coarse paste with no water. 

If you think its hard to grind while scrapping the jar, add very little water and grind.

Add ginger paste,green chillies, cumin powder, asafoetida, salt, coriander leaves while grinding.

Using a wire whisk or with hands, beat continuously for about 8 minutes until batter gets airy and fluffy in one direction only.

Batter should be very light and airy otherwise your ladoos will be hard.

Heat Oil in a small pan for Deep Frying over medium flame. Using a spoon, scoop out the batter and slide it in the oil. Fry until slightly golden and crispy.

Now repeat the process for the rest of the batter and fry the ram ladoos.

Place 5-6 Ram Laddos in a bowl, add coriander chutney, red chutney, grated radish, a sprinkle of chat masala and serve them along with Chai.