Ram Ladoo

Wash Moong Dal and Chana Dal thoroughly, then soak them in water for at least 4 hours, or preferably overnight.

Drain the soaked Moong Dal and Chana Dal completely. Transfer them to a grinder along with 15 grams of Ginger, 10 grams of Green Chili, 1 gram of Asafoetida, and 5 grams of Salt. Add minimal water, just enough to form a coarse, thick batter. Do not make it too watery.

Transfer the batter to a large bowl and whisk vigorously for 5-7 minutes using your hand or a stand mixer until it becomes light, airy, and fluffy. This step is crucial for soft Ram Ladoos.