Soak moong dal and chana dal for 2 to 3 hours and drain the excess water once done.
Add soaked dal, green chilli, ginger, salt, chopped coriander leaves, red chilli powder, jeera powder in a mixer jar and grind it a little coarsely without adding water.
Heat oil in a pan for frying.
Using a spoon or hand, drop dollops of the batter in the oil, once it is hot.
Fry them until they turn a slight golden brown in colour.
In a serving plate add some ram ladoo and sprinkle grated radish and green coriander chutney.
