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Westbengal · Breakfast

Radha Ballavi

Traditional 6. Radha Ballavi recipe

🧺 Ingredients

• For dough: 2 cups all-purpose flour, 1/2 tsp salt, 2 tbsp ghee, 3/4 cup warm water, oil for deep frying
• For filling: 1 cup urad dal (white lentils), soaked 4 hours
• 2 tbsp ghee
• 1 tsp fennel seeds (saunf)
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 2-3 green chillies, finely minced
• 1 tbsp ginger, finely grated
• 1/2 tsp roasted coriander powder
• Salt to taste

👩‍🍳 How to make Radha Ballavi

1. Soak urad dal (4 hours or overnight, room temp): Dal should be soft when pressed. Drain well.
2. Make filling (8 mins, medium): Heat 2 tbsp ghee. Add fennel seeds (they crackle within 3 secs), then cumin. Add asafoetida. Stir in drained dal, ginger, green chillies. Cook 3-4 mins, stirring constantly until dal becomes paste-like and no water remains. Smell should be aromatic, not raw. Cool completely.
3. Make dough (12 mins, low): Combine flour and salt. Add ghee, rub until breadcrumbs. Add warm water gradually, knead smooth but slightly firm. Cover, rest 15 mins.
4. Divide and shape (8 mins, low): Divide dough into 12 balls. Roll each into 3-inch disc. Place 1 tbsp dal filling in center, gather edges to seal. Roll gently into 4-inch disc—handle carefully so filling doesn't break through.
5. Heat oil (5 mins, high): Oil should reach 350°F—test with small dough piece. It should sizzle and float immediately.
6. Fry ballavi (2 mins per piece, high): Gently slip into hot oil. Immediately press with spoon until puffed completely. Oil should bubble around edges, sound like crackling fire. Don't poke holes in puffed surface—maintain air seal.
7. Flip and fry (1 min, high): Turn over, fry second side until pale golden brown.
8. Drain (2 mins, room temp): Remove with slotted spoon, place on paper towels.

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