Radha ballavi

Serves: 10-12 pcs

Prep time: Soak the lentil for 3-4 hours, after kneading the dough, it requires 30 minutes rest before work on it.

Cook time: To make stuff 10 -15 minutes + time to fry as require

Ingredients:

For stuffing:

  • Biulir dal/Urad dal or split white lentil ½ cup soaked into water for at least 3-4 hours
  • 2 tsp chopped ginger
  • 1 green chilli
  • ½ tsp fennel seeds
  • ¼ tsp Hing
  • ½ tsp ground roasted spice mix (Bhaja Masala Guro)
  • ¼ tsp sugar
  • Salt to taste

For dough:

  • 2 cups all-purpose flour
  • 2 tbsp. ghee
  • 1 tsp sugar
  • Salt to taste ( I add ½ tsp)

Process:

Prepare dough first,

  1. In a mixing bowl add all dry ingredients for the dough, add ghee and mix everything together.
  2. Add water little by little and try to combine everything together, once everything combined knead it for at least 6-7 minutes or until it forms a nice and smooth dough.
  3. Apply little bit ghee or vegetable oil on top of the dough, just to make sure it doesn’t form a crusty dry skin.
  4. Cover it with a tight wrap, keep aside to rest at least for 30 minutes. It will help to develop the gluten.

To make filling,

  1. Drain lentil and transfer to a blending jar, add green chilli, ginger, add little bit water and blend everything to make a thick paste. But make sure the paste should not be like a smooth paste, it should be little bit chunky or coarse
  2. Pour oil in a preheated pan, heat it up over medium heat.
  3. Add fennel seeds and give a stir for few seconds to release flavour, then add Hing and give a stir, then add the paste, salt and sugar.
  4. Over medium heat let it cooks for about 3-4 minutes to reduce the moisture of the mixture and gets a thick texture.
  5. Transfer the mixture to a plate. Once it’s cool, divide it into equal 10 -12 portions and make small balls.
  6. Take the dough, knead it for 1-2 times, then divide it into equal 10-12 portions, roll in between your palms to make a flat round disk.
  7. Floured the rolling surface, take 1 ball of dough, roll it out to a circle, place one ball of lentil on the rolled dough and cover by the dough. Like this way keep working on the rest.
  8. Fill a large pan with vegetable oil half way through and heat the oil over medium heat.
  9. Take one stuffed ball; dredge it in the flour on all side. Using your rolling pin roll the dough out to an approximately 2-inch circle. Like this way keep working on the rest.
  10. Add one Radhaballavi into the hot oil and over medium heat, give a gentle press with a slotted spoon, it will help to rise the bread, turn the other side and cook for further few seconds to develop a golden colour.
  11. Remove from oil and place in a paper-lined plate. Serve hot with your favourite curry.

Recipe by: Shyamali Sinha

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