Radha Ballavi | How to make Radha Ballavi

By Abhipsa Saran  |  23rd Feb 2017  |  
5.0 from 3 reviews Rate It!
  • Radha Ballavi, How to make Radha Ballavi
Radha Ballaviby Abhipsa Saran
  • Prep Time

    90

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

21

3





About Radha Ballavi Recipe

Bengali favorite bread

Radha Ballavi is one dish which makes its accompaniments tastier. With the right mix of flavours, Radha Ballavi has always been everyone's favourite. This recipe by Abhipsa Saran is the perfect one to try at home for your family. The Radha Ballavi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Radha Ballavi is 90 minutes and the time taken for cooking is 30 minutes. This is recipe of Radha Ballavi is perfect to serve 4 people. Radha Ballavi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Radha Ballavi. So do try it next time and share your experience of cooking Radha Ballavi by commenting on this page below!

Radha Ballavi

Ingredients to make Radha Ballavi

  • For Filling
  • urad dal- 1cup
  • Powdered sugar- 2tbsp
  • salt to taste
  • amchur - 2tbsp
  • Red Chili powder - 1/2tsp
  • haldi- 1/2tsp
  • ginger - 1 1/2 inch
  • hing- 1tsp
  • Nigella seeds- 2tbsp
  • saunf - 2tbsp
  • Zeera- 1tbsp
  • Red chili - 2
  • For dough
  • maida - 2cups
  • oil- 2tbsp
  • salt to taste
  • water to knead
  • oil for frying

How to make Radha Ballavi

  1. 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
  2. In a pan dry roast red chilli and then dry roast zeera separately. Make a powder and keep aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Reviews for Radha Ballavi (3)

Swarupa Acharjyaa year ago

One of my favorite dish
Reply

Preeti Gurunga year ago

Very tasty!
Reply

Aparna Guptaa year ago

I guess Radha Ballavi is made with chana dal??
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