Soak yellow moong dal for 3-4 hours.
Soak chana dal for 3-4 hours.
After the soaking time, drain water from dals, wash.Add it to a mixer/grinder.
Ground it to a fine paste.Transfer grounded dal to a large bowl and add ingredients one by one leaving out baking soda.
Mix everything together, and adjust seasonings. Beat batter for couple of minutes. This will aerate the batter and result in fluffy ladoos.
Add baking soda and beat the batter again. The more the air is incorporated in the batter the more fluffier these ladoos will turn out to be.
Batter should be thick. Heat oil in a kadhai.
Heat oil in a pan. Add ladoos to the hot oil and fry until golden in colour. Oil should be sufficient hot for these ladoos. Fry ladoos until golden in colour, frying them for a longer period of time in hot oil will result in harder ladoos.
Remove from oil and set it on a paper towel to drain excess oil. Repeat the process with rest of the batter and fry ladoos until golden in colour.
Wash and peel radish or mooli.Using a grater, shred mooli into very thin, long strands.
Let's begin assembling these yummy ram ladoos. Take few ladoos in a bowl.
Generously top them with green chutney.And tamarind chutney.Top it off with 2 tablespoon of shredded radish strands.
Sprinkle chaat masala.Add some more green chutney on top.Serve and adjust chutneys as per taste.Ram Laddoos Chaat is ready.
