Radhaballabhi
Top Rated Recipe
Key Details:
prep time: 2 hours 20 minutes
Cook time: 30 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Bengali
Key Ingredients:
Whole wheat flour
Split Bengal gram (chana dal)
About Radhaballabhi
Table of Contents
A favourite of the
Bengalis, they generally make this snack during special occasions
- Whole wheat flour 3 cups
- Split Bengal gram (chana dal), soaked and ground ¾ cup
- Oil 2 tsps + for deep frying
- Red chilli powder 2 tsps
Step 1.Heat 2 tsps oil in a non-stick pan, add the split Bengal gram paste and saute for 1 minute. Add red chilli powder, cumin powder, roasted cumin powder and salt .Mix and cook, stirring continuously, till all water evaporates. Transfer into a bowl.
Step 2.Take the wheat flour in a mixing bowl, add ghee and salt and mix well. Add sufficient water and knead into a dough. Add 2 tsps oil and knead again. Cover with a damp cloth and rest for 10 minutes
Read MoreIngredients
- Whole wheat flour 3 cups
- Split Bengal gram (chana dal), soaked and ground ¾ cup
- Oil 2 tsps + for deep frying
- Red chilli powder 2 tsps
- Cumin powder 1 tsp
- Roasted cumin powder 2 tsps
- Salt to taste
- Desi ghee 2 tbsps
- Potato subzi to serve
How to Make Radhaballabhi (Stepwise Photos)
Method
- Heat 2 tsps oil in a non-stick pan, add the split Bengal gram paste and saute for 1 minute. Add red chilli powder, cumin powder, roasted cumin powder and salt .Mix and cook, stirring continuously, till all water evaporates. Transfer into a bowl.
- Take the wheat flour in a mixing bowl, add ghee and salt and mix well. Add sufficient water and knead into a dough. Add 2 tsps oil and knead again. Cover with a damp cloth and rest for 10 minutes
- Heat sufficient oil in a kadai.
- Divide the dough into small equal portions and shape them into balls. Shape each ball into a katori, stuff with the filling, gather the edges together and pinch to seal.
- Spread with your finger tips to a kachori.
- Slide in the kachoris, one by one, into hot oil and deep fry till golden. Drain on absorbent paper.
- Slide in the kachoris, one by one, into hot oil and deep fry till golden. Drain on absorbent paper.
Additional Tips and Tricks
About chef
Chef Jasmine Dsouza
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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