How to Make Radhaballavi

Abhijit Author

By Abhijit

Last Updated Oct 3, 2022


How to Make Radhaballvi

How to Make Radhaballavi/ Authentic Bengali Radhaballavi Recipe

How to Make Radhaballvi

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

Radha Ballavi step1
Radha Ballavi step2

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

Radha Ballavi step3
Radha Ballavi step4

Allow them to cool to room temperature

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

Radha Ballavi step5

Radha Ballavi step6
Radha Ballavi step7

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

Radha Ballavi step8

Make a fine paste.

Radha Ballavi step9

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

Radha Ballavi step10
Radha Ballavi step11
Radha Ballavi step12

Mix them well

Radha Ballavi step13

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

Radha Ballavi step14

Knead the dough and cover it for 15 minutes

Radha Ballavi step15
Radha Ballavi step16

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

Radha Ballavi step17

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

Radha Ballavi step18

Add the urad dal paste; mix them well.

Radha Ballavi step19

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

Radha Ballavi step20
Radha Ballavi step21

To prepare to stuff and frying

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

Radha Ballavi step22
Radha Ballavi step23

Divide them into 12 equal parts and apply oil over them

Radha Ballavi step24
Radha Ballavi step25

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

Radha Ballavi step26

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

Radha Ballavi step27
Radha Ballavi step28
Radha Ballavi step29
Radha Ballavi step30
Radha Ballavi step31

Heat oil in a Kadai, and start frying the Radhaballavi

Radha Ballavi step32
Radha Ballavi step33

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

Radha Ballavi step34

Same way fry all the Radhaballavis

Radha Ballavi step35

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

How to Make Radhaballvi
How to Make Radhaballvi

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.
Prep Time 30 mins
Cook Time 25 mins
5 hrs
Total Time 5 hrs 55 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 masalaraita, pickle,cholar dal, or aloo dum.

Video


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