Wash and soak both daal for 5 to 6 hours, grind into paste without water.

Add salt, red chilli powder and hing, beat in one direction for a while.

Add baking soda and again beat little more.

Heat the oil and deep fry the laddoos

Cook on medium flame from all the sides till light brown then transfer them absorbing paper for absorb extra oil.....

Serve with chutney and grated raddish...