Radhaballavi is also known as dal puri or stuffed dal poori recipe. These soft pooris are stuffed with a spiced Bengal gram or chana dal filling.
Soak the dal in water for overnight, grind them as smooth paste (chilies, dal, ginger).
Heat the oil in non-stick pan, add fennel seeds, asafoetida and dal paste. Cook on medium flame till to moisture has evoprated. Add salt and garam masala and mix well. Cool and keep aside to stuffed further.
Combine flour, salt and oil together and knead semi soft dough. Cover and keep aside to set for 10-15 minutes.
Heat the enough oil in kadai or deep wok on medium flame.
Divide the dough and stuffing into equal portions and place the each portion of stuffing into a dough portion and roll it into a small poori shape.
Fry them in hot oil on medium flame, press the poori with spatula, its help to poori to puff up.
Do same with remaining portions and serve with hot aloo bhajja or curry.