Soak moong dal and chana dal for overnight. Drain dal next morning and put them into the blender. Blend them well. If required, add very little amount of water.(1-2 spoons).

Add pinch of hing, red chilli powder, cumin seeds, small piece of ginger, green chillies chopped, 1 tbsp radish greens, 1 tbsp coriander leaves chopped. Blend it well. Batter consistency should be thick. please avoid adding water. Only 1-2 spoons of water is enough.

Now take out the batter in a mixing bowl. now this the most important part. With your hands, you need to beat the batter well and it needs to be beated only in one direction. We need to fill some air in the batter. Beat the batter in one single circular motion. Beat it for around 10-15 minutes. Now at this step add salt to taste.please donot add much salt. beat the batter again. if you wish you can also add pinch of baking soda.

Take kadai and put the oil for deep frying. You can use rice bran oil/ peanut oil for frying here. Now once oil is hot, take the batter on your four fingers and hold it with your thumb. Now carefully place the batter in the oil. Now fry it till the laddoo is nice golden brown.

Now grate the white part of raddish and squeeze it well. (Here I am not using raddishes as it was not available due to lockdown). The traditional recipie is served with grated raddishes on top of Laddoos.

Now serve the Laddoos with grated radishes on top. Sprinkle some chaat masala on Laddoos and green chuney on the side.