Radhaballavi | How to make Radhaballavi

By Simantini Sanyal chaudhuri  |  5th Nov 2016  |  
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  • Radhaballavi, How to make Radhaballavi
  • Prep Time

    15

    mins
  • Cook Time

    50

    mins
  • Serves

    4

    People

17

0

About Radhaballavi Recipe

Radhaballavi,the name given by a zamindar who offered these pooris for lord Krishna in their temple...from then it is a signature dish of Bengal.There is hardly any Bengali wedding ceremony or any other festival where radhaballavi is not in the menu on breakfast.

Radhaballavi is a popular aromatic and delicious dish. You can try making this amazing Radhaballavi in your kitchen. This recipe requires 15 minutes for preparation and 50 minutes to cook. The Radhaballavi by Simantini Sanyal chaudhuri has detailed steps with pictures so you can easily learn how to cook Radhaballavi at home without any difficulty. Radhaballavi is enjoyed by everyone and can be served on special occasions. The flavours of the Radhaballavi would satiate your taste buds. You must try making Radhaballavi this weekend. Share your Radhaballavi cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Simantini Sanyal chaudhuri for inputs. In case you have any queries for Radhaballavi you can comment on the recipe page to connect with the Simantini Sanyal chaudhuri. You can also rate the Radhaballavi and give feedback.

Radhaballavi

Ingredients to make Radhaballavi

  • urad dal 2cups
  • maida 3cups
  • Green chili 3/4
  • ginger 3"
  • ghee/oil as needed
  • hing 1/4 tspn
  • fennel seeds 1tspn
  • Dry red chili 3/4
  • salt as required
  • bay leaf 2/3
  • coriander seed 1tspn
  • cumin seeds
  • sugar to taste

How to make Radhaballavi

  1. Soak the dal overnight.
  2. Drain and grind to a coarse paste with green chilies and ginger
  3. The dal should not be too much coarse,but not as smooth as vada batter.
  4. Take a wok dry roast bay leaf,jeera,coriander, dry red chili and fennel seeds.
  5. Then allow them to cool and grind them in a course powder
  6. In the same wok add oil,then add fennel seeds and hing
  7. Add the dal paste.
  8. Keep stirring continuously
  9. Then add dry roasted powder and salt,sugar as per taste
  10. Keep mixing. The whole process will take 15/20 minutes as well
  11. Then let it rest for few minutes
  12. When it gets a bit cold,take 2 tspn of it and make a ball.Do same with the rest
  13. Take a bowl,add maida salt and oil in it.mix it together.. Then pour warm water to make a smooth dough.
  14. Use a damp towel and cover it for more or less 20/30 minutes
  15. Then make small balls from the dough
  16. Take one ball,press by other hands thumb,now press the edge gently to make bigger .
  17. Now add a ball of filling to each flour Patti
  18. And seal the edges gently
  19. Then roll it with a rolling pin
  20. Take a pan with 1/3 rd of it filled with oil.
  21. Heat it.
  22. Once the oil is hot add radhaballavi and when its changing colour to golden brown flip it.
  23. Then remove from oil and keep them on paper towel to get rid of extra oil
  24. Radhaballavi should be served hot with aloor Dom or chholar dal.

My Tip:

Urad dal is too sticky to handle.Be patient and keep stirring as much as possible.

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