How to make Radhaballavi -

A typical Kerala dish this - prawns cooked with plenty of shallots or sambhar onions and coconut.

Sanjeev Kapoor

This recipe is contributed by Member Annesha Das.

Main Ingredients : Split Green Gram Skinless, Refined Flour

Cuisine : Kerala

Course : Main Course Seafood

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Radhaballavi

Radhaballavi Recipe Card

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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 51-60 minutes

Cook time : 16-20 minutes

Serve : 6

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Radhaballavi Recipe

  • Split Green Gram Skinless 1/2 cup

  • Refined Flour to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Fennel seed (saunf) powder 2 teaspoons

  • Gram flour (besan) 2 cups

  • Refined flour (maida) 3 cups

  • Oil for deep-frying

Method

Step 1

Boil split green gram with salt, turmeric & water.

Step 2

When half done, add red chilli powder, cumin powder and fennel powder. Mix it thoroughly.

Step 3

When the water starts drying up, add gram flour and mix it till the mixture turns takes the form of a soft dough. Keep this dough aside.

Step 4

Make a dough with refined flour, salt, and water and keep it in rest for 10-15 minutes.

Step 5

Divide the dough into small equal parts. Flatten with rolling pin.

Step 6

Put a spoonful of stuffing in it and again flatten it giving the shape of a puri. Similarly make the rest.

Step 7

Heat oil in a kadai, deep fry the puris till golden. Remove on absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.