Soak Moong Dal and ChanaDal Overnight and then Grind both together into a fine paste with little amount (1-2 tablespoon)water.
Add ginger paste, coriander, hing, red chilli powder, roasted cumin powder and salt. Mix all the ingredients well.
Heat oil in a wok and add scoops of the batter to make Ram ladoos.
Fry until it turn light brown in colour.
Assembling Ladoos: (Dry one) Top it with some Carrot pickle, peeled Radish,mint chutney and dates tamarind chutney and serve.
For Tangy Caroot Vinegar Pani: Heat vinegar and water in a pan.
Let it boil for 4-5 minutes with other added ingredients (peeled carrots, cloves and garlic clove).
Dip ladoos in this water for 15 minutes before serving and then top with chutneys and carrot and radish.
