Bengali Style Radha Ballavi Homemade Preparation
By Prashant Guha, Posted on 19/07/2020 - 0 Comments
2.4 Average Ratings
0 User Comments
Ingredients of Radha ballavi
STEP : 1
Take 1 cup of chana dal and more than half a cup urad dal. Combine together and wash it at least 4 -5 times.
STEP : 2
Soak the dal in warm water at least for 4 hours. Drain the excess water. Take 1 tablespoon of fennel seeds and 1 teaspoon of hing or asafetida.
STEP : 3
Now add fennel seeds, hing, salt as required and 1 teaspoon sugar in a soaked dal. You can also add green chili if you like spicy food.
STEP : 4
Heat 2 tablespoon of oil in a non-stick pan. Add half a teaspoon of kalonji and sauté it for a minutes on a low flame.
STEP : 5
Grind to make a fine paste of urad dal, chana dal, fennel seeds, hing, salt and sugar. Add the paste to non-stick pan, also add turmeric powder, red chili powder and mix well.
STEP : 6
Stir it continuously so that it gets fried well and excess water get evaporate from it. It should be completely dry so that we can make balls from it.
STEP : 7
From a dough take little ball and roll it a make a round shape chapatti. Add one tablespoon of dal mixer.
STEP : 8
After adding dal mixer again form a ball from it and roll it again. Roll it as puri shape and size. While rolling the ball apply little wheat dust.
STEP : 9
Heat 1 cup of oil in a large kadai, slowly put the radha ballabhi in a heated oil to get fried completely. Similarly fry the other radha ballabhi.
STEP : 10
In a serving plate put all the fried radha ballabhi one by one. And serve it with aloo dum and garnish with fresh coriander leaves.