Have you ever come across that lazy Sunday when one yearns for something really special for breakfast? Let me introduce Radhaballavi-my best bet : Bengali dal puri, crusty outside, soft and toasted inside, filled with probably the best spiced lentil stuffing.
Table of Contents
What Radhaballavi Does
I would hear the sound of puirs sizzling in hot oil in my grandmother’s kitchen. Aside from that, it is stuffy and mouthwatering with fillings of urad dal mixed with the aromatic spices. Radhaballavi is; of course, supremely different from what we usually know as dal puris like Bengali variation with dal puris.
Ingredients Needed
For the dough:
- 2 cups all-purpose flour
- Salt to taste
- Water for kneading
- Oil for frying
For the filling:
- 1 cup urad dal (split black gram)
- 2-3 green chilies, finely chopped
- 1 inch ginger, grated
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
Essential Utensils for Making Radhaballavi
For Preparation
Large mixing bowl (for making dough)
- Preferably steel or ceramic
- Should be deep enough for comfortable kneading
Grinding equipment (for dal)
- Mixer grinder or food processor
- A traditional stone grinder (shil nora) works best if available
Rolling equipment
- Rolling pin (belan)
- Rolling board (chakla) or clean countertop
- Measuring cups
- Measuring spoons
- Small bowls for spices
For Cooking
Deep frying equipment
- Deep kadai or wok (at least 8-10 inches deep)
- Long-handled slotted spoon (jhanjhri)
- Spider strainer for removing puris
- Heat-resistant spoon for pressing puris while frying
Other essential tools
- Sharp knife for chopping chilies and ginger
- Grater for ginger
- Sieve for flour
- Clean kitchen cloth or muslin for covering dough
- Kitchen paper towels for draining excess oil
Remember, while these are the ideal utensils, you can always make adjustments based on what’s available in your kitchen. The most essential items are a good mixing bowl, rolling pin, rolling surface, and a deep frying pan.
Preparation for the Stuffing
Taking the Step 1: Prepare the Dals
- Wash thoroughly 1 cup of urad dal
- Soak it in enough water for 4-5 hours
- Drain completely and grind to a coarse paste (don’t add water while grinding)
- Transfer to a mixing bowl
Step 2: Add spices to the mixture
Into the ground dal add:
- 2-3 finely chopped green chilies
- 1 inch grated ginger
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Mix everything well with your hands
- Set it aside while you prepare the dough
For the Dough
Step 3: Knead the Dough
- Take 2 cups of all-purpose flour in a large bowl
- Add 1/2 teaspoon salt
- Gradually add water and knead into a firm dough
- Knead for 5-7 minutes until smooth
- Cover with a damp cloth and leave it for 30 minutes
- Assembly and Cooking
Step 4: Shape the Puris
- Divide the dough into balls of the size of lemons
- Take one ball and flatten it slightly
- Make a small depression in the center
- Put about 1 tablespoon of dal filling
- Bring the edges together and seal completely
- Dust with flour and roll gently into a 4-inch circle
- Ensure the filling doesn’t come out while rolling.
Step 5. Frying the Radhaballavi
- Heat oil in deep pan or kadai
- To check if the oil is hot, drop little piece of dough – it should rise immediately
- Add one puri in the hot oil
- Press with a slotted spoon gently to help it puff
- Turn it over when one side gets golden
- Fry the other side till golden brown
- Remove and drain on paper towels
Serve hot with:
- Match the hot spicy Bengalis elation dum
- Chickpea curry
- Tamarind chutney
- Fresh green chilies
Important Tips
- Make sure that dal filling is absolutely dry
- Keep the frying over medium-high heat
- Do not roll puris too thin or too thick
- Well seal edges otherwise filling leaks
- Fry on medium-high heat for best results
Now you have perfect, crispy Radhaballavi ready to serve! This traditional Bengali breakfast dish is sure to impress your family and friends.
Frequently Asked Questions About Radhaballavi
1. Why isn’t my Radhaballavi puffing up?
The most common reason is oil temperature. If the oil isn’t hot enough, your puri won’t puff. Also, if the dough is too soft or the puri is rolled too thick, it might not puff properly. Make sure your oil is hot enough by testing with a small piece of dough – it should rise to the surface immediately.
2. My filling keeps coming out while rolling. Help!
This usually happens when:
- The filling is too wet
- You’ve overstuffed the puri
- The edges aren’t sealed properly
Try using a drier filling and be sure to seal the edges completely before rolling.
3. Can I make the filling ahead of time?
Yes! The dal filling can be prepared a day in advance and stored in the refrigerator. Just bring it to room temperature before using.
4. Can I use different types of dal for the filling?
While urad dal is traditional and gives the best texture, some people also use chana dal or a mix of both. However, the taste and texture will be different from the authentic version.
5. Why is my dough sticky/too hard?
The dough consistency is crucial. If it’s too sticky, add a little flour. If too hard, sprinkle some water. The ideal dough should be firm but pliable.
6. How do I store leftover Radhaballavi?
They’re best eaten fresh, but you can store them in an airtight container at room temperature for up to 6 hours. Reheat on a tava or in a microwave wrapped in a slightly damp paper towel.
7. Can I make these without green chilies?
Absolutely! The spice level is completely adjustable. You can skip the green chilies or reduce the quantity based on your preference.
8. My puri is breaking while rolling. Why?
This might be because:
- The dough wasn’t rested enough
- The dough is too dry
- You’re applying too much pressure while rolling
9. Can I bake these instead of frying?
While traditional Radhaballavi is always fried, you can try baking them. However, they won’t have the same texture and puffiness as the fried version.
10. What can I serve with Radhaballavi?
Traditional accompaniments include:
- Aloo dum (spiced potatoes)
- Chole (chickpea curry)
- Tamarind chutney
- Simple potato curry
- Bengali style ghugni
Remember, practice makes perfect with Radhaballavi. Don’t get discouraged if your first batch isn’t perfect – it takes a few tries to master this beloved Bengali dish!
Radhaballavi Recipe | Dal Puri
Radhaballavi is a special Bengali stuffed puri, the outer coverings being really crispy and golden-brown breads encasing a very flavorful filling of spice-laden urad dal or black gram. The real uniqueness lies in the stuffing-it is ground urad dal mixed with some aromatic spices like cumin, green chilies, and ginger. so it makes the puri-you can say-the thickest and a much more flavorful puri compared to the others. Now, here the dough is made carefully with all-purpose flour, rolled and filled with that spiced filling sealed, and deep-fried till it puffs up beautifully golden. Then, this very breakfast dish is relished complete with strong spices-aloo dum, spiced potatoes, or chickpeas-a really complete meal. It's special enough for special occasions and good enough for weekend brunch Radhaballavi. Take a little time and practice to master it, but in the end, it will imprint in your taste some fabulous memories related to this Bengali culinary heritage.
Ingredient List
For the dough:
For the filling:
Instructions
recipe details
-
Prepare the Dal
- Wash 1 cup of urad dal thoroughly
- Soak it in enough water for 4-5 hours
- Drain completely and grind to a coarse paste (don't add water while grinding)
- Transfer to a mixing bowl
-
Season the Filling
- Add to the ground dal:
- 2-3 finely chopped green chilies
- 1 inch grated ginger
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Salt to taste
- Mix everything well with your hands
- Set aside while you prepare the dough
- Add to the ground dal:
-
Make the Dough
- Take 2 cups of all-purpose flour in a large bowl
- Add 1/2 teaspoon salt
- Gradually add water and knead into a firm dough
- Knead for 5-7 minutes until smooth
- Cover with a damp cloth and let rest for 30 minutes
-
Shape the Puris
- Divide the dough into lemon-sized balls
- Take one ball and flatten it slightly
- Make a small depression in the center
- Place about 1 tablespoon of dal filling
- Bring the edges together and seal completely
- Dust with flour and roll gently into a 4-inch circle
- Ensure the filling doesn't come out while rolling
-
Frying the Radhaballavi
- Heat oil in a deep pan or kadai
- Test oil temperature by dropping a small piece of dough - it should rise immediately
- Slide one puri into hot oil
- Press gently with a slotted spoon to help it puff
- Flip when one side turns golden
- Fry the other side until golden brown
- Remove and drain on paper towels
