Soak both dals for at least 4 hours. Then grind them to a fine batter without adding water along with ginger, green chili, salt, red chili powder, asafetida. Beat the batter until the the color changes from yellow to white. This helps them get fluffier and soft.
Deep fry them or you can make them in the appe pan, if you are looking for a healthier version. When you make it in appe pan, they take a little longer and get a bit denser. Grate the radish and set aside. Make sure your chutneys are not very thick, if it is, add a little water and make it into runny consistency.
To the tamarind chutney, add kala namak, cumin powder and mix well. To assemble, place the ladoos in a plate, put the tamarind chutney, green chutney and garnish with grated radish, chaat masala, & cilantro.
You can make the ladoos ahead of time and store them in a air tight container. Right before serving warm them up in the microwave and assemble them. Enjoy this yummy snack whenever you are looking for something quick and chapata.