Method

Drain soaked moong and chana dal. Grind together with green chilli, ginger, hing, and cumin seeds to a coarse batter (not smooth — some texture is essential for the characteristic light, slightly grainy texture of ram ladoo). Add minimal water — the batter should be thick. Season with salt. Whip the batter vigorously with a spoon for 2 minutes to incorporate air.
About 10 min
Tip: Whipping air into the batter is the secret to light ram ladoo — the more you whip, the lighter the fritters.
Heat oil to 170°C. Drop batter by small rounded spoonfuls into the hot oil — they should be roughly spherical (this is why they are called "ladoo"). Fry in batches 3–4 minutes until golden all around. They will float and spin in the oil as they puff up. Remove when uniformly golden.
About 15 min
Tip: Do not make them too large — ram ladoo should be roughly 2cm in diameter, bite-sized, so the crunchy exterior to soft interior ratio is ideal.
Serve immediately: Place warm ram ladoo in a leaf bowl or small plate. Spoon green chutney generously over them. Top with finely grated mooli (the pungent radish is essential, not optional). Sprinkle chaat masala. Eat hot — ram ladoo loses its magic as it cools.
About 3 min
Tip: The grated radish softens slightly from the heat of the freshly fried ladoo and the acidity of the chutney — the combination of warm dal, cool radish, and sharp chutney is the whole point.

Nutrition per serving (estimate)