Radha Ballavi

📝INGREDIENTS

For the Dough:

• 2 cups maida (all-purpose flour)
• 1 tbsp semolina
• 2 tbsp oil or ghee
• Salt to taste
• Water (to knead)

For the Filling:

• ½ cup urad dal soaked 4-5 hours
• 1 tsp ginger paste
• 2 green chilies, chopped
• ½ tsp fennel seeds (mouri) – crushed
• ¼ tsp hing (asafoetida)
• Salt to taste
• 1 tsp oil

👩‍🍳 Recipe

Prepare the Dough:

-Mix maida, semolina, salt, and oil/ghee.

-Add water gradually and knead into a soft, smooth dough.

-Cover and rest for 30 minutes.

Make the Filling:

-Drain soaked urad dal and grind it coarsely (not too smooth), without adding water.

-Heat 1 tsp oil in a pan. Add hing and crushed fennel seeds.

-Add ginger paste and green chilies.

-Add the dal paste, salt, and sauté on medium heat.

-Stir continuously until the mixture becomes dry and aromatic (about 7–10 minutes).

-Let it cool and divide into small balls.

Assemble Radha Ballavis:

-Divide the dough into equal lemon-sized balls.

-Roll each out slightly, place a ball of filling inside, seal the edges, and roll out again gently into puris.

-Don’t press too hard or the filling will break out.

Fry:

-Heat oil in a deep kadai.

-Deep-fry each ballavi until puffed and golden.

-Drain on paper towels.