How to Make Radhaballavi

How to Make Radhaballavi/ Authentic Bengali Radhaballavi Recipe

Today I will share steps by step a Bengali authentic breakfast recipe; How to Make Radhaballavi/ Authentic Bengali Radhaballavi Recipe, which is an Urad Dal Stuffed Kochuri, But a little difference there in texture and flavor. Kochuri is a little bit crispy, but Radhaballavi is soft but rich in comparison to Kochuri.

Equipment used

1. Griddle
2. Rolling pin
3. Blender
4. Frypan
5. Kadai
6. Mixing bowl
7. Spatula/skimmer

Ingredients

For making dough

1. All-purpose flour-500 gm
2. Oil-2 tbsp
3. Salt-1 tbsp
4. Water as required

For making urad dal stuffing and frying Radhaballavi

1. Urad dal-150 gm
2. Fennel seeds-1 tbsp
3. Cumin seeds-1 tbsp
4. Hing/Asafoetida-1/4 tbsp
5. Sugar-1/2 tbsp
6. Salt-1/2 tbsp
7. Mace-2-3 thin strands (optional)
8. Whole red chili-1
9. Oil-2 cup

How to Make Radhaballavi/ Authentic Bengali Radhaballavi Recipe

Wash the urad dal and soak it for 4-5 hours in water

Heat a tawa/griddle, and dry roast the cumin, fennel seeds, and whole red chili.

Allow them to cool to room temperature

Then transfer them to a blender jar and make a coarse powder.

Now transfer the soaked urad dal to the blender jar, add salt and sugar, and little water

Make a fine paste.

Take a big mixing bowl and add the all-purpose flour/ maida, salt, and oil.

Mix them well

Now add water in 2-3 stages and start kneading the dough

Knead the dough and cover it for 15 minutes

Meanwhile, prepare the stuffing; Heat oil in a frying pan

Add asafoetida and1/4 tbsp cumin seeds, and sauté them

Add the urad dal paste; mix them well.

Make them complete dry and tight, turn off the flame, and immediately transfer them to a bowl, to avoid further cooking

To prepare to stuff and frying

Now uncover the dough after 15 minutes, and start kneading again

Divide them into 12 equal parts and apply oil over them

Now take each part and start flattening them with the help of your fingers, into a 3-inch diameter circle.

Now take a spoonful of filling and put it into the center of the flattened dough ball. Seal the edges nicely so that the filling is not coming out. And with the help of the rolling pin again flatten the stuffed puris

Heat oil in a Kadai, and start frying the Radhaballavi

While deep frying the Radhaballavi, apply gentle pressure on it with the help of a jharna spatula or skimmer, to get the perfect puffed Radhaballavi, once done on one side, then turn it over to another side

Same way fry all the Radhaballavis

Serve hot with chole masala, raita, pickle, cholar dal, or aloo dum and rasgulla

How to Make Radhaballavi

Radhaballavi/ Authentic Bengali Radhaballavi Recipe, which is an Urad DalStuffed Kochuri, But a little difference there in texture and flavor. Kochuriis a little bit crispy, but Radhaballavi is soft but rich in comparison toKochuri.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

5 hours hrs

Total Time 5 hours hrs 55 minutes mins

Course Breakfast, Main Course

Cuisine Bengali, Indian

Servings 4

Calories

Equipment

• tawa/griddle
• blender
• A kadai or a fry pan
• Skimmer/jharna spatula
• Spatula
• Rolling pin and board
• mixing bowl

Ingredients

  

For making dough

• 500 gm All-purposeflour
• 2 tbsp oil
• 1 tbsp salt
• water

For making urad dal stuffingand frying Radhaballavi

• 125 gm Urad dal
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds
• 1/4 tbsp  hing / asafoetida
• 1/2 tbsp sugar
• 1/2 tbsp salt
• 2-3  thin strands mace( optional)
• 1 whole red chili
• 2 cup oil

Instructions

 

• Wash the urad dal and soak it for 4-5 hours in water
• Heat a tawa/griddle, and dry roast the cumin, fennel seeds, and whole redchili.
• Allow them to cool to room temperature
• Then transfer them to a blender jar and make a coarse powder.
• Now transfer the soaked urad dal to the blender jar, add salt and sugar, and a little water
• Make a fine paste
• Take a big mixing bowl and add the all-purpose flour/ maida, salt, and oil.
• Mix them well
• Now add water in 2-3 stages and start kneading the dough
• Knead the dough and cover it for 15 minutes
• Meanwhile, prepare the stuffing; Heat oil in a frying pan
• Add asafoetida and1/4 tbsp cumin seeds, and sauté them
• Add the urad dal paste; mix them well.
• Make them complete dry and tight, turn off the flame, and immediatelytransfer them to a bowl, to avoid further cooking
• Now uncover the dough after 15 minutes, and start kneading again
• Divide them into 12 equal parts and apply oil over them
• Now take each part and start flattening them with the help of your fingers,into a 3-inch diameter circle.
• Now take a spoonful of filling and put it into the center of the flatteneddough ball. Seal the edges nicely so that the filling is not coming out. Andwith the help of the rolling pin again flatten the stuffed puris
• Heat oil in a Kadai, and start frying the Radhaballavi
• While deep frying the Radhaballavi, apply gentle pressure on it with thehelp of a jharna spatula or skimmer, to get the perfect puffed Radhaballavi,once done on one side, then turn it over to another side
• Same way fry all the Radhaballavis
• Serve hot with chole masala, raita, pickle,cholar dal, or aloo dum.

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