Radha Ballavi

Clean and rinse urad dal and soak for 5 hours . After 5 hours in a grinder jar add soaked urad dal, ginger and green chilli make a smooth paste and keep aside

In a pan dry roast red chilli and then dry roast zeera separately. Make a powder and keep aside.

In a mixing bowl add urad dal paste, salt, castor sugar, amchur powder, haldi, red chilli powder and roasted zeera and chilli powder and mix properly. Taste the mixture and balance the taste.

Heat oil in a non stick kadai add hing, saunf ( fennel) and kala zeera (Nigella) and let it release it's flavour in the oil. Add urad dal mixture and fry properly. The paste will stick to the buttom of the pan but don't worry after cooling down it can be scarped off. Fry up to very dry and keep aside to cool down.

In a big mixing bowl add maida, salt, oil and rub properly. Add water and knead to a soft dough and cover wet cloth. And keep it for 20 mins.

Make small balls from maida dough. Stuff the above masala and make ball again. Heat oil in the kadai for deep frying. Roll the balls and make pooris. Deep fry the pooris in hot oil up to golden and transfer to the kitchen towel or tissue paper. Fry all the radha ballavis like this.