Wash and Soak moong and chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume.
Drain the water, and grind dal without adding any water, do not grind dal to fine paste, dal should be little grainy.
Take out the dal in a mixing bowl and beat the batter for couple of minutes, till it is fluffy. This will aerate the batter to make soft ladu's. Add all the ingredients, IWP Hing/asafetida, IWP Sabut Jeera/cumin seeds, salt, ginger, green chilli, and cilantro. Whip it again. The more air is incorporated in the batter the fluffier ladu's will be.
Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change colour right away. If oil is very hot Ram Laddu will not cook through and will not be crispy.
Place about 1 tablespoon of batter into the oil. Fry the Ram Ladoos in small batches. Fry them until golden-brown all around.
Ram Laddu should be crispy from the outside and should be soft inside.
Take them out over a paper towel, this absorbs the access oil.
Ram Ladoos should be served hot, to serve the Ram Ladoos, drizzle the IWP chaat masala, cilantro chutney, and grated radish and little IWP chaat masala again.