radhaballavi recipe | bengali dal poori recipe | radhaballabhi recipe

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radhaballavi recipe

radhaballavi also known as radhaballabhi are tasty dal puris. these soft pooris are stuffed with a spiced dal filling.

4.34 from 3 votes
total time:
570minutes

radhaballavi recipe with step by step photos. radhaballavi also known as radhaballabhi are tasty dal puris. these soft pooris are stuffed with a spiced dal filling. basically luchis {pooris made with all purpose flour (maida)} are stuffed with dal filling.

radhaballavi recipe

the dal used is either urad dal or chana dal. in weddings generally chana dal is used. it is a popular street food snack in bengal and served with dum aloo. during durga pooja also radhaballavi is made.

i had got a few recipe requests to prepare radhaballavi and i thought durga pooja festival is the best time to make these lightly spiced dal puris. i referred to various cookbooks for the recipe. for the stuffing i have used urad dal.

these pooris are similar to the urad dal kachoris i had shared some time back. just that the stuffing is more on the milder side with a faint sweetness. thus radhaballavi goes very well with a dum aloo or cholar dal. the recipe is also a no onion no garlic version.

bengali dal poori recipe

for the dough i have used half-half of both all purpose flour (maida) and whole wheat flour (atta). making radhaballavi does take time and some preparation work is required.

the preparation is similar to making a kachori or a samosa. both kachoris and samosa are a favorite at home. so once in a blue moon, i do end up making punjabi samosas and various types of kachoris. so far i have shared some popular kachori and poori varieties:

  • khasta kachori – crisp, flaky kachori made with moong dal stuffing. video recipe.
  • bengali matar kachori – crisp as well as soft kachoris made with fresh green peas stuffing.
  • urad dal kachori – UP style dal kachori made with urad dal stuffing.
  • matar kachori – north indian style crisp and flaky kachori made with green peas filling.
  • luchi – soft pooris made with all purpose flour.
  • masala poori – spiced pooris made with whole wheat flour

radhaballavi can be served with bengali dum aloo or cholar dal.

a few more bengali recipes i have already shared are aloo phulkopir dalna, rasgulla, sandesh, aloo posto and narkel naru recipe.

radhaballavi recipe below:

radhaballavi recipe
4.34 from 3 votes
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radhaballavi recipe

radhaballavi also known as radhaballabhi are tasty dal puris. these soft pooris are stuffed with a spiced dal filling.
course breakfasts, snacks
cuisine bengali
prep time 9 hours
cook time 30 minutes
total time 9 hours 30 minutes
servings 11 pooris
author dassana amit

ingredients (1 cup = 250 ml)

for poori dough:

  • 1 cup all purpose flour (maida)
  • 1 cup whole wheat flour (atta)
  • 2 tablespoons ghee
  • 1 teaspoon salt
  • ⅔ to ¾ cup water or add as required

for soaking & grinding urad dal:

  • ½ cup urad dal or 115 grams urad dal
  • 1 cup water for soaking
  • 3 tablespoons water for grinding

for spice mix:

  • 1 teaspoon fennel seeds (saunf)
  • 1 teaspoon cumin seeds (jeera)
  • 1 to 2 dry red chilies - broken and seeds removed
  • 2 thin strands of mace

for urad dal stuffing:

  • ½ tablespoon ghee
  • 1 generous pinch asafoetida (hing)
  • 1 inch ginger, roughly chopped
  • 1 teaspoon sugar
  • salt as required

other ingredients:

  • oil for deep frying

how to make radhaballavi recipe

making poori dough:

  1. take 1 cup all purpose flour (maida) and 1 cup whole wheat flour (atta) in a large bowl or parat (wide plate).

  2. add 2 tablespoons ghee and 1 teaspoon salt.

  3. mix the ghee and salt very well with the flour.

  4. then add ⅔ to ¾ cup water in parts.

  5. knead to a smooth pliable dough. cover with a moist cloth and let the dough rest for 30 minutes.

making spice mix:

  1. heat a pan or kadai. keep the flame to a low and add 1 teaspoon fennel seeds and 1 teaspoon cumin seeds and stir. 

  2. then add 1 to 2 dry red chilies (broken and seeds removed).

  3. stir often and roast the spices till they become aromatic. do not burn them.

  4. switch off the flame and then add 2 thin strands of mace and stir. then let the spices cool down.

  5. once the spices cool down, take them in a spice grinder or a small grinder jar.

  6. grind to a fine powder. keep aside.

soaking and grinding urad dal:

  1. meanwhile, rinse ½ cup urad dal in a bowl. add 1 cup water and soak urad dal for 4 to 5 hours or overnight. before you begin to knead the dough, you have to soak the urad dal for some hours or overnight. later drain all the water and keep aside.

  2. now take the urad dal in a grinder jar. also add 1 inch ginger (roughly chopped).

  3. add 3 tablespoons water and grind to a semi-coarse consistency. do not make too coarse or too fine. keep aside.

making urad dal stuffing:

  1. heat ½ tablespoon ghee in a heavy kadai or pan.

  2. keep the flame to a low or switch off the flame. then add a generous pinch of asafoetida (hing). stir well.

  3. then using a spatula add the ground urad dal paste. mix very well on a low flame.

  4. then add 1 teaspoon sugar and salt as required.

  5. saute with non-stop stirring for 3 to 4 minutes on a low flame or till the mixture begins to gather around itself.

  6. then add the ground spice powder.

  7. mix very well and switch off the flame. check the taste and if required you can add more salt and sugar. let the mixture become warm or cool down.

  8. then form small to medium sized balls of the urad dal stuffing. cover and keep aside. if the mixture feels sticky, then apply some oil or ghee on your palms and then make the balls.

assembling, stuffing and making radhaballabhi:

  1. after 30 minutes, divide the dough into 10 to 12 balls. cover them with a moist cloth and keep aside.

  2. take one ball and spread a bit of oil on both sides. flatten it with your fingers or with a rolling pin. 

  3. place the urad dal stuffing ball on the dough and flatten the urad dal stuffing ball slightly. bring the edges of the dough together.

  4. then begin to join the edges at the center. excess dough can be pinched off and removed.

  5. seal well and ensure that the poori does not have cracks.

  6. flatten the poori.

  7. then gently roll the poori with a rolling pin to get a medium to slightly thin poori. you can stuff and prepare all pooris this way. keep them covered under a moist muslin or cotton cloth, so that they do not dry up.

frying radhaballavi:

  1. heat oil for frying and keep the flame to medium. to check the temperature while frying, add a small piece of dough to the oil. if it comes gradually & steadily to the surface, then the pooris are ready to be fried. if the dough comes quickly, the oil is too hot. so lower the flame. if it does not come on the surface, then the oil is cold. so increase the flame.

  2. gently slid or place on poori in medium hot oil.

  3. after a few seconds, the poori will come up and start puffing.

  4. gently nudge each poori with a spoon, so that it puffs up well.

  5. fry till the base becomes light golden.

  6. then gently turn the poori with a slotted spoon.

  7. fry the second side also till it becomes light golden.

  8. gently press the sides with the slotted spoon while frying so that the edges are also fried well.

  9. remove radhaballavi with a slotted spoon and drain the excess oil back in the kadai.

  10. place radhaballavi on kitchen paper towel so that excess oil is absorbed. fry all the dal pooris this way.

  11. serve radhaballavi hot or warm with bengali dum aloo or cholar dal.

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how to make bengali dal poori or radhaballavi recipe:

a) making poori dough:

1. take 1 cup all purpose flour (maida) and 1 cup whole wheat flour (atta) in a large bowl or parat (wide plate). you can also use only all purpose flour or only whole wheat flour.

making radhaballavi recipe

2. add 2 tablespoons ghee and 1 teaspoon salt.

making radhaballavi recipe

3. mix the ghee and salt very well with the flour.

making radhaballavi recipe

4. then add ⅔ to ¾ cup water in parts.

making radhaballavi recipe

5. knead to a smooth pliable dough. cover with a moist cloth and let the dough rest for 30 minutes.

making radhaballavi recipe

making spice mix:

6. heat a pan or kadai. keep the flame to a low and add 1 teaspoon fennel seeds and 1 teaspoon cumin seeds.

making radhaballavi recipe

7. mix well.

making radhaballavi recipe

8. then add 1 to 2 dry red chilies (broken and seeds removed).

making radhaballavi recipe

9. stir often and roast the spices till they become aromatic. do not burn them.

making radhaballavi recipe

10. switch off the flame and then add 2 thin strands of mace and stir. then let the spices cool down.

making radhaballavi recipe

11. once the spices cool down, take them in a spice grinder or a small grinder jar.

making radhaballavi recipe

12. grind to a fine powder. keep aside.

making radhaballavi recipe

c) soaking & grinding urad dal:

13. meanwhile, rinse ½ cup urad dal in a bowl. add 1 cup water and soak urad dal for 4 to 5 hours or overnight. before you begin to knead the dough, you have to soak the urad dal for some hours or overnight. later drain all the water and keep aside.

making radhaballavi recipe

14. now take the urad dal in a grinder jar. also add 1 inch ginger (roughly chopped). you can also add 1 chopped green chilli at this step.

making radhaballavi recipe

15. add 3 tablespoons water and grind to a semi-coarse consistency. do not make too coarse or too fine. keep aside.

making radhaballavi recipe

making urad dal stuffing:

16. heat ½ tablespoon ghee in a heavy kadai or pan.

making radhaballavi recipe

17. keep the flame to a low or switch off the flame. then add a generous pinch of asafoetida (hing). stir well.

making radhaballavi recipe

18. then using a spatula add the ground urad dal paste.

making radhaballavi recipe

19. mix very well on a low flame.

making radhaballavi recipe

20. then add 1 teaspoon sugar and salt as required.

making radhaballavi recipe

21. saute with non-stop stirring for 3 to 4 minutes on a low flame or till the mixture begins to gather around itself. the paste sticks to the pan and while stirring you need to use some force from your hands.

making radhaballavi recipe

22. then add the ground spice powder.

making radhaballavi recipe

23. mix very well and switch off the flame. check the taste and if required you can add more salt and sugar. let the mixture become warm or cool down.

making radhaballavi recipe

24. then form small to medium sized balls of the urad dal stuffing. cover and keep aside. if the mixture feels sticky, then apply some oil or ghee on your palms and then make the balls. the paste which is stuck at the bottom & sides of the pan can be scraped off and then added to the filling while making the balls.

making radhaballavi recipe

assembling, stuffing and preparing radhaballabhi:

25. after 30 minutes, divide the dough into 10 to 12 balls. cover them with a moist cloth and keep aside.

making radhaballabhi recipe

26. take one ball and spread a bit of oil on both sides.

making radhaballabhi recipe

27. flatten it with your fingers or with a rolling pin (belan).

making radhaballabhi recipe

28. place the urad dal stuffing ball on the dough and flatten the urad dal stuffing ball slightly. bring the edges of the dough together.

making radhaballabhi recipe

29. then begin to join the edges at the center. excess dough can be pinched off and removed.

making radhaballabhi recipe

30. seal well and ensure that the poori does not have cracks.

making radhaballabhi recipe

31. flatten the poori with your fingers.

making radhaballabhi recipe

32. then gently roll the poori with a rolling pin to get a medium to slightly thin poori. you can stuff and prepare all pooris this way. keep them covered under a moist muslin or cotton cloth, so that they do not dry up.

making radhaballabhi recipe

frying radhaballavi:

33. heat oil for frying and keep the flame to medium. to check the temperature while frying, add a small piece of dough to the oil. if it comes gradually & steadily to the surface, then the pooris are ready to be fried. if the dough comes quickly, the oil is too hot. so lower the flame. if it does not come on the surface, then the oil is cold. so increase the flame.

making radhaballabhi recipe

34. gently slid or place on poori in medium hot oil.

making radhaballabhi recipe

35. after a few seconds, the poori will come up and start puffing.

making radhaballabhi recipe

36. gently nudge each poori with a spoon, so that it puffs up well.

making radhaballabhi recipe

37. fry till the base becomes light golden.

making radhaballabhi recipe

38. then gently turn the poori with a slotted spoon. fry the second side also till it becomes light golden.

making radhaballabhi recipe

39. gently press the sides with the slotted spoon while frying so that the edges are also fried well.

making radhaballabhi recipe

40. remove with a slotted spoon and drain the excess oil back in the kadai. since the pooris are stuffed with dal paste, a few pooris may not puff up if they have not been sealed and rolled well.

making radhaballabhi recipe

41. place radhaballavi on kitchen paper towel so that excess oil is absorbed. fry all the dal pooris this way. if the filling has got over and some dough is still left, then you can make pooris from it.

making radhaballabhi recipe

42. serve radhaballavi hot or warm with bengali dum aloo or cholar dal.

radhaballabhi recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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