In Bengali culture, only one name comes to mind when we need to serve an authentic veg breakfast. That is Radhaballavi (রাধাবল্লভী রেসিপি). Yeah, you are right, this is an urad dal stuffed puri that is served with Chana Dal or any other veg potato dish like Aloo Dam or something else.
Difference between Kochuri and Radhaballavi
Radhaballabhi is basically made with kalai dal or urad dal or black lentils. It is slightly sweet in taste. On the other hand, kachori is basically made with chatu’r pur (ছোলার ছাতু).
Nothing is added to Radhaballabhi except the stuffing of urad dal, so Radhaballabhi masala is very nice to eat on its own. But you can make many variations in kachori, like hing’er kachori (হিঙের কচুরি) with a little hing (asafoetida), koraisuti’r kachori (কড়াইশুঁটির কচুরি) made with green peas etc.
Radhaballavi Recipe | রাধাবল্লভী | Bengali Dal Poori Recipe
- 250 grams Refined Flour
- 100 grams Urad Dal (Biulir Dal or Kolai Dal) overnight soaked
- 500 ml Oil
- Salt as per requirement
- 1 tbsp Sugar
- 8 grams Fennel Seeds or Mouri (powdered)
- ½ pinch Asafoetida
- 2 tbsp Ginger paste
- 3 nos. Green Chilli Paste
- ¼ tbsp Black Cumin
- ⅓ tbsp Turmeric Powder
- First of all, we need to soak the Urad dal overnight.
- With the help of a mixer grinder, make a smooth paste of the urad dal and keep it aside in a bowl.
- Take 8 grams or 2 tsp of fennel seeds and make a medium powder in a grinder or Mortar Pastel (Hamandista).
- Also, make a paste of ginger and green chili and keep in a bowl aside.
Make Radhaballavi dough
- In a large mixing bowl, take 250 grams of refined flour.
- Add salt, 1 tbsp of chili-ginger paste, 1 tbsp of fennel powder, and 3 tbsp of refined oil.
- Now add 1/3 of Urad dal paste and start mixing well.
- Then add the required amount of water and knead well. Make a soft dough.
- Apply little oil and cover with a cloth to rest for a minimum of 30 minutes.
- In this meantime, make the stuffing.
Prepare the stuffing
- Heat a frying pan with 2 tbsp of refined oil.
- Add black cumin and wait for the temper comes.
- Then add turmeric powder and add the remaining chili-ginger paste.
- Saute until a nice smell is coming out.
- Thereafter add sugar and saute till it caramelized.
- Then add asafoetida and stir a little. Also, add salt at this time.
- Add the rest of the fennel powder and saute continuously.
- Now add the remaining urad dal paste and stir well. Keep the heat in medium.
- Saute for 5 minutes till the dal is cooked perfectly.
- After the stuffing is perfectly ready, keep them in a bowl to cool.
- First, take all-purpose flour in a big bowl. Add enough salt, a little bit of baking soda, and 1/2 spoon of sugar to it.
- Mix everything well with the help of your hand and add hot water little by little and keep kneading the dough. Remember, the more you knead the flour, the softer your radhaballavi will be.
- Now add 1/4th of the Radhaballabhi masala that you have prepared to this flour, and mix well with the flour.
- Now separate the small pieces from the kneaded dough, and try to make all the pieces of equal size, but all the Radhavallabhi will be of the same size.
- As many balls of dough are made as many balls of Urad dal stuffing balls should be made, the same size and same quantity.
- Now take a small ball of flour between the palm of your hand and press it a little in the middle of the other hand and wrap the ball from all sides by putting a 'daal stuffing ball' in between.
- Apply a little oil on a rolling pin and place one ball of dough on it and roll it into a round shape. Be careful not to make it too thick and not too thin. Medium will make it crispy on the outside and soft on the inside.
- Heat refined oil in a pan (korai) nearby and heat it well. If the oil is not heated properly, the radhaballavi will not puff up.
- Now drop one at a time in the oil and press it upside down with jhnajhri hata or a perforated spoon. Hold it until you can see Radhaballavi is fully puffed up. Keep in mind the frying process won't take time more than 35-40 seconds. Otherwise, the radhaballabhi will lose its crunchiness.
The first time, I try this recipe in Durga Puja Astomi Day. In our tradition, we can’t eat onion and garlic so we have to make some dishes for breakfast. That time I decide to make this awesome Bengali dish. You don’t believe this recipe (রাধাবল্লভী রেসিপি) tastes soo much delicious. For your pure veg day, I strongly suggest you serve Shahi Aloo Dum (Niramish Alu’r Dum) with this Authentic Kolkata Style Radhaballavi.
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