Step 1

Firstly rinse both the lentils a couple of times in water. Then soak them in 1.5 cups water for about 3 to 4 hours or overnight.

Step 2

Drain all the water and add the soaked dals in a grinder or blender jar. Also add ginger, green chilli, cumin seeds, asafoetida and salt.

Step 3

Without adding any water grind to a consistency which is not too fine, but semi fine or slightly coarse. While grinding, grind in intervals. Scrape of the sides of the jar and then continue to grind. Do not add any water while grinding. If you are not able to grind, then add very less water (a few teaspoons and then grind or blend).

Step 4

Remove all the batter in a bowl and set aside.

Step 5

In a small grinder or blender, take all the ingredients mentioned under the heading "for spicy green chutney" above.

Step 6

Grind to a smooth chutney. Cover and set aside.

Step 7

Rinse, peel and then grate a small white radish. You will need ⅓ cup grated white radish (mooli).

Step 8

Add 1 tablespoon chopped coriander leaves to the grated radish. Mix well and set aside.

Step 9

Before frying, take the batter and using a spoon or wired whisk begin to beat it stirring in one direction. Do this vigorously at least for 2 to 3 minutes. Beating the batter incorporates air, which in turn helps to make the batter light and fluffy. This results in soft texture of the fritters.

Step 10

The batter should look light and fluffy.

Step 11

Heat oil for deep frying in a kadai or pan.

Step 12

When the oil becomes hot, then on a medium heat, fry the fritters. Carefully, with a spoon, gently drop the pakora batter in the hot oil.

Step 13

Do not over crowd the kadai with the fritters. Add depending on the size of the kadai and pan.

Step 14

When one side is golden and crisp, gently turn over with a slotted spoon and fry the other side.

Step 15

Flip a couple of times and continue to fry till the fritters become golden and crisp.

Step 16

Remove with a slotted spoon.

Step 17

Place them on kitchen paper towels.

Step 18

Fry the remaining batches of ram ladoo in the same way.

Step 19

In individual serving bowls or plates, take 3 to 4 ram laddu.

Step 20

Top up with some green chutney. You can add less or more. You can also add sweet tamarind chutney at this step.

Step 21

Then top up with the grated radish and coriander leaves mixture.

Step 22

Squeeze some lime or lemon juice according to taste preferences.

Step 23

Sprinkle some chaat masala and black salt (optional). You can also keep the chutney and toppings in small bowls and keep them on the dining table. So that each person, takes these as per his or her needs.

Step 24

Serve Ram Laddu and enjoy them as a nice snack.