Soak moong dal and chana dal for 3~4 hours. Drain the water and grind dal into a fine paste --add very very little water.
Take the paste into a mixing bowl, add ground cumin powder, ginger, cilantro, red chili powder, asafoetida and salt. Whisk well to mix all the ingredients and also to aerate the mixture a little bit. This step will help in making fluffy ladoo.
Heat oil for deep frying on medium flame.
Just before frying the ladoo, add baking soda and mix well to combine.
Put about 1 tablespoon of batter in the hot oil and fry until golden on all sides. Remove onto paper towel lined plate and repeat with the remaining batter.