Wash and Soak the both dal in separate bowl for 5-6 hours. Drain the excess water and grind them in wet grinder with salt.
Transfer the mixture in a deep bowl; add coriander, chili ginger paste, hing, and salt. Mix well with hands or beater.
Heat the enough oil in a deep wok. Drop a spoonful batter and deep fry till to golden brown from all the sides. Drain them and keep aside.
Place the ram ladoos on serving plate, garnish with green chutney and grated radish over it. Sprinkle lemon juice and chaat masala and serve immediately.