Name: Radhaballavi recipe by Simantini Sanyal chaudhuri at BetterButter
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Urad dal 2cups; Maida 3cups; Green chili 3/4; Ginger 3"; Ghee/oil as needed; Hing 1/4 tspn; Fennel seeds 1tspn; Dry red chili 3/4; Salt as required; Bay leaf 2/3; Coriander seed 1tspn; Cumin seeds; Sugar to taste

ABOUT Radhaballavi RECIPE

Radhaballavi,the name given by a zamindar who offered these pooris for lord Krishna in their temple...from then it is a signature dish of Bengal.There is hardly any Bengali wedding ceremony or any other festival where radhaballavi is not in the menu on breakfast.

Instructions

Soak the dal overnight.
Drain and grind to a coarse paste with green chilies and ginger
The dal should not be too much coarse,but not as smooth as vada batter.
Take a wok dry roast bay leaf,jeera,coriander, dry red chili and fennel seeds.
Then allow them to cool and grind them in a course powder
In the same wok add oil,then add fennel seeds and hing
Add the dal paste.
Keep stirring continuously
Then add dry roasted powder and salt,sugar as per taste
Keep mixing. The whole process will take 15/20 minutes as well
Then let it rest for few minutes
When it gets a bit cold,take 2 tspn of it and make a ball.Do same with the rest
Take a bowl,add maida salt and oil in it.mix it together.. Then pour warm water to make a smooth dough.
Use a damp towel and cover it for more or less 20/30 minutes
Then make small balls from the dough
Take one ball,press by other hands thumb,now press the edge gently to make bigger .
Now add a ball of filling to each flour Patti
And seal the edges gently
Then roll it with a rolling pin
Take a pan with 1/3 rd of it filled with oil.
Heat it.
Once the oil is hot add radhaballavi and when its changing colour to golden brown flip it.
Then remove from oil and keep them on paper towel to get rid of extra oil
Radhaballavi should be served hot with aloor Dom or chholar dal.

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