Radha Ballavi

Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to make a special dish, Radha ballavi. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Radha ballavi is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It is easy, it is fast, it tastes delicious. Radha ballavi is something which I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Radha ballavi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Radha ballavi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Radha ballavi is 20-22 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Radha ballavi estimated approx 40 mins.

To get started with this recipe, we have to first prepare a few components. You can cook Radha ballavi using 14 ingredients and 21 steps. Here is how you cook it.

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

Ingredients and spices that need to be Get to make Radha ballavi:

1. 3 cup wheat flour
2. to taste Salt
3. 2 tablespoon vegetable oil/ghee
4. As needed Warm water for kneading the dough
5. 1 cup biuli/kolai dal
6. 1 1/2 inch ginger
7. 2-3 green chilies
8. 1 tablespoon fennel seeds soaked in water
9. 1/2 teaspoon hing/asafoetida
10. 1 teaspoon cumin powder
11. 1 teaspoon sugar
12. to taste Salt
13. 3 tablespoon oil
14. As needed Oil for deep frying the radhaballavi

Instructions to make to make Radha ballavi

1. Take the wheat flour in a bowl. To it add salt and the oil.
2. Now, mix everything properly and evenly.
3. Now, gradually add warm water to the mixture to prepare a soft dough. The dough should be soft but not sticky.
4. Keep the dough covered with a wet towel and let it rest for at least 30mins.
5. Soak the biulir/kolai daal for 4-5 hours or overnight. Grind the daal to a paste.
6. Make a paste of ginger, green chilies and the fennel seeds.
7. In a kadai add 3 tablespoons of oil. As the oil is hot add the hing to the kadai.
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.
9. Add the daal paste to the kadai.
10. Add salt and sugar to the kadai and keep stirring continuously.
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.
12. Turn off the flame and let the mixture cool.
13. Take the dough and massage it again for couple of minutes.
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.
15. Now, seal the edges of the dough properly.
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.
17. Now, gently with the rolling pin, roll the radhaballavis and keep them aside.
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.
19. In no time the radhaballavis will puff up.1){for(document.write(judulbacajuga),document.write("
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