Radhaballavi
Radhaballavi
Cooking Instructions
- 1
Soak urad dal for 5-6 hrs or overnight. Then grind it with green chilli and ginger, add very little water. Do not add too much water.
- 2
Now dry roast cumin seeds and whole red chilli on a heated tawa. Cool it and make a fine powder with the help of mortar and pestle or in a blender.
- 3
In a bowl, add maida, oil and salt. Mix it well. Now add urad dal paste and mixed with maida. Add warm water gradually and make a dough. Knead it 4-5 mins. Now cover it with damp cloth and keep it aside for 30 mins.
- 4
In a pan, heat mustard oil. Now put fennel seeds and hing. Fry them for few seconds. Add urad dal paste to the oil and combine well. Add salt, sugar and roasted masala. Cook it until it gets little dry. Switch off the flame and take it out from oil and allow it to cool down.
- 5
For the stuffing, take a small ball sized dough. Roll the ball and put 1 spoon of filling. Cover the dough from the edges and seal it well. Now roll it like puri with little bit of oil.
- 6
Now heat oil in a kadai, deep fry one radhaballavi at a time, till both sides are fully cooked. Drain the excess oil in a kitchen towel. Serve it hot with any veg or non veg curry of your choice.
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