Radha Ballavi

  Heat a pan and dry roast the cumin, coriander & red chili for 2-3 minutes. Let the seeds cool down and dry grind them in a spice grinder and keep aside. Now wash and soak Urad dal for 1 hour. After 1 hour, boil the dal with 1 cup of plain water.

  After boiling the dal, let it completely cool down. When it the boiled dal is at room temperature, drain the dal and grind in a grinder with little water, Fennel seeds and grated ginger, to make a fine paste. Now place the "Dal Paste" in a bowl and add salt, hing & ground cumin + coriander + red chili, and mix with hand.

  Now heat 2 tablespoons of oil in a pan and pour the dal mixture into the pan, and fry the mixture for 5 -6 minutes to dry the dal mixture.

  After 5-6 minutes turn off the heat and put the stuffing in a bowl and let it cool down completely. Now it's time to make the dough.

  Take a bowl and add the maida, salt, sugar & ghee to it and mix with hand. The mixture will be crumbly. Now add look warm water to make a soft and smooth dough.

  Kneed the dough well to make it smooth and soft. After making the dough add 2-3 drops of oil on the surface of the dough to protect the surface from cracks.

  Cover the dough with a dump cloth and keep aside for 30 minutes. After 30 minutes make small balls from the dough.

  Make a hole in one ball and place 1 teaspoon full of stuffing inside the hole and close the hole and round the dough between the palms of your hand. Roll them as you would make puris.

  Take a deep wok ,and heat enough oil into it. Let the oil heat up before you slide the Kochuris in. Slide one stuffed Kochuri into the oil ,give both sides a minute each before turning.

  Use a slotted spatula to take them out of the oil. Drain each Kochuri on paper towels to get that excess oil out.

  Serve 'Radha Ballavi' with Alur Dom Or Alur Torkari.