Radhaballavi | How to make Radhaballavi

By Sujata Roy  |  7th Dec 2016  |  
4.5 from 2 reviews Rate It!
  • Radhaballavi, How to make Radhaballavi
Radhaballaviby Sujata Roy
  • Prep Time

    50

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

62

2

About Radhaballavi Recipe

Radhaballavi or lentil stuffed deep fried Indian flat bread is a delicious breakfast dish of Bengal. Its little different from kachori. Radhaballavi is soft and bigger than puri or kachori. Little sweetness in it's stuffing make it super yummy. Its taste delicious when cool down too.

Radhaballavi is a delicious dish which is enjoyed by the people of every age group. The recipe by Sujata Roy teaches how to make Radhaballavi step by step in detail. This makes it easy to cook Radhaballavi in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Radhaballavi at home. This amazing and mouthwatering Radhaballavi takes 50 minutes for the preparation and 20 minutes for cooking. The aroma of this Radhaballavi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Radhaballavi is a good option for you. The flavour of Radhaballavi is palatable and you will enjoy each and every bite of this. Try this Radhaballavi and impress your family and friends.

Radhaballavi

Ingredients to make Radhaballavi

  • Split black gram or urad dal 1cup
  • Oil or ghee/clarified butter 2 tablespoon
  • ginger 1 inch piece
  • Green chilli 5 - 6
  • Asafetida or hing 1 teaspoon
  • cumin powder 1 teaspoon
  • salt to taste
  • sugar to taste
  • all purpose flour/maida 4 cup
  • salt to taste
  • White oil 2 tablespoon
  • water as require to make a smooth dough
  • oil for Deep frying

How to make Radhaballavi

  1. Wash and soak the skinned black lentils or dhuli urad dal overnight.
  2. Wash again and grind the lentils with green chillies and ginger.
  3. Take the flour in a large bowl. Add oil and salt. Rub the flour with hand till it looks like breadcrumbs.
  4. Add lukewarm water gradually. Dough shouldn't be loose. Knead until you get a stiff but pliable dough.
  5. When you feel dough is not sticking to your palm its ready. Cover and keep aside for 1/2 an hour.
  6. Heat 2 tablespoon oil in a nonstick pan. Best if you use ghee or clarified butter or use 1 tablespoon oil and 1 tablespoon ghee.
  7. Add hing or asafetida then add the lentils, ginger and green chilli paste. Stir well. Add sugar, Salt and cumin powder. Mix well.
  8. Keep stirring until the mixture dried up completely. Scrape the sides and let the mixture cool down.
  9. Make small balls from the dough. Flatten with your palm. Put 1 teaspoon stuffing in the middle. Bring the edges together. Close the ball completely. Fill all the balls like this.
  10. Roll the balls with rolling pin with the help of little oil. Be careful there shouldn't be any crack on the surface.
  11. Heat sufficient oil in a woke or karahi. When heated slide the readhaballavi carefully in the oil.
  12. Press gently with a spatula. When it puffed up and colour change into light golden turnover. Fry the other side too till lightly golden in colour.
  13. Its ready. Serve fluffy and yummy radhaballavi with dum aloo or aloor dom.

My Tip:

Serve hot with spicy potato and thick chana dal.

Reviews for Radhaballavi (2)

Shilpa lad2 years ago

yummy dish!
Reply

Madhu Agarwal2 years ago

And I was under the impression that radhavallabhi is made with chana dal!!
Reply

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