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Ingredient
Radha ballavi
Introduce
Chef :
The Epicurean FeastRadha ballavi
Radhaballavi reminds me of my childhood days, when chance of having them was only an affair of "byapar bari"(ocassion in the house. This is how my husband calls it 😂). For my mother, who was a working woman, preparing radhaballavi at home was not possible. Well!! it involves few steps, preparing the filling, stuffing them and then making the radhaballavis and frying them. Also, for me, it has never been possible earlier due to my busy schedule. But this "noboborsho" when we are locked at home I decided to prepare an elaborate breakfast for my son and husband. Everything here was prepared from scratch, the mishti doi, the lengcha, the chholar daal(chana daal), and of course the radhaballavi. But however, could not manage time to post it. Luckily, today!!!!!!!
#epicureanfeast #radhaballavi #bengalicuisine #chholardaal #lengcha #mishtidoi
Ingredient
Food ration :
20-22 piecesCooking time :
40 mins
3 cup
wheat flour
to taste
Salt
2 tablespoon
vegetable oil/ghee
As needed
Warm water for kneading the dough
1 cup
biuli/kolai dal
1 1/2 inch
ginger
2-3
green chilies
1 tablespoon
fennel seeds soaked in water
1/2 teaspoon
hing/asafoetida
1 teaspoon
cumin powder
1 teaspoon
sugar
3 tablespoon
oil
As needed
Oil for deep frying the radhaballavi
Cooking instructions
* Step 1
Take the wheat flour in a bowl. To it add salt and the oil.
* Step 2
Now, mix everything properly and evenly.
* Step 3
Now, gradually add warm water to the mixture to prepare a soft dough. The dough should be soft but not sticky.
* Step 4
Keep the dough covered with a wet towel and let it rest for at least 30mins.
* Step 5
Soak the biulir/kolai daal for 4-5 hours or overnight. Grind the daal to a paste.
* Step 6
Make a paste of ginger, green chilies and the fennel seeds.
* Step 7
In a kadai add 3 tablespoons of oil. As the oil is hot add the hing to the kadai.
* Step 8
As the oil turns aromat, add the ginger, chilli and fennel paste. Saute the spices till the raw smell of ginger is completely gone.
* Step 9
Add the daal paste to the kadai.
* Step 10
Add salt and sugar to the kadai and keep stirring continuously.
* Step 11
The mixture is extremely sticky and sticks to the pan therefore it needs to be stirred continuously. Gradually, the mixture starts coming together like a dough.
* Step 12
Turn off the flame and let the mixture cool.
* Step 13
Take the dough and massage it again for couple of minutes.
* Step 14
Now take the dough and divide it into equal sized balls. Divide the filling also into equal sized balls. Roll one dough ball with the pin. Now take the daal mixture, put it in the center of the rolled dough.
* Step 15
Now, seal the edges of the dough properly.
* Step 16
Grease the rolling pin and board with some oil. With your palms gently press the dough. This helps in even distribution of the filling in the radhaballavi.
* Step 17
Now, gently with the rolling pin, roll the radhaballavis and keep them aside.
* Step 18
In a pan take oil for deep frying. Once the oil is very hot, gently drop one radhaballavi in the oil. With a sponns gently press the radhaballavi.
* Step 19
In no time the radhaballavis will puff up.
* Step 20
Gently flip the radhaballavis and fry the other side.
* Step 21
Remove the radhaballavi from oil with a slotted spoon. Keep it aside and fry all the radhaballavis. Serve radhaballavi with aloor dum or chholar daal.
Note: if there is a photo you can click to enlarge it
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