Wash and soak the moong dal and chana dal for 2 hours.
Grind all ingredients except oil in a mixie without water into a fine paste.
The batter should not be very thick or runny.
Whisk the dal batter thoroughly with your palms for about 2-3 minutes.
Keep it aside in a warm place for 2 hours.
Heat oil in a deep pan.
Again whisk the dal batter with your palms and make it fluffy.
Add a tsp of hot oil in the batter and mix well.
Deep fry the small sized balls in hot oil in batches of six or eight on medium flame until golden in colour and crispy.
Take them out on absorbent paper.
Serve hot garnished with green chutney, white grated raddish (mooli ka kas), chaat masala and coriander leaves.
