Made for each other - Radhaballavi and Coconut Chips Dal

Made for each other - Radhaballavi and Coconut Chips Dal

Dussehra Recipe - Radhaballavi and Coconut Dal

traditional palmyra palm sweet

Dussehra Recipe - Bijoya greetings in Bengali way

By , published by Prasadam:
It's Bijoya Dashami, time to wish, hug and gorge on snacks and sweets. Reach out to your friends, family, colleagues and acquaintances by wishing them happy and prosperous days ahead. Durga Puja marks the beginning of the celebration loaded with fun and feast by enjoying the time to reunite with family and friends together. After immersing Devi Durga and her family Idols, rejoice the glories and blessings of Maa Durga and show your love to friends, family, acquaintances by offering these dishes in Bengali way and show your gratitude by taking sweets from their hands after touching the feet the senior ones.

3.5 stars based on 13 reviews
Prep time: | Cook time: | Total time: | Yield: 10 stuffed puris
Serving size: 2 puris | Calories per serving: 150

Ingredients:


For the Dough:
  • Whole wheat flour : - 1 cup,
  • Maida : - 1 cup,
  • Salt : - 1 tsp,
  • Ghee : - 1 tbsp,
  • Sunflower or peanut oil : - 2 cups,
  • Warm water - 1 cup,


  • For the Stuffing:
  • Fresh Ginger minced : - 1 tbsp,
  • Green chilies minced : - 1-3,
  • Cumin seed : - 1 tsp,
  • Aniseed powder : - 2 tsp,
  • Soaked asafoetida water : - 1/4 tsp,
  • Overnight soaked Bengali gram dal : - 1 cup,
  • Frozen soft green peas, coarsely mashed : - 1 cup,
  • Red chili powder : - ½ tsp,
  • Salt to taste,
  • Lemon juice : - 2 tsp,
  • Jaggery or gur : - 2 tsp,

Directions:

1. Mix two flours, salt and ghee, make dough out the flour mix with required warm water as you would do for any bread. Knead well and cover with wet cloth. Set keep aside for 10 minutes.

2. Grind dal to a fine paste.

3. Make the stuffing by heat ghee in a karahi, add the cumin seeds, ginger, minced green chillis, asafoetida water, grinded gram dal, mashed green peas, aniseed powder, red chilli powder, salt and jaggery. Stir and cook till completely blended and sticky. Put off the fire. Add lemon juice and mix well.

4. Set aside to cool and dry, then divide the mixture into 10 equal portions

5. Take the prepared dough and divide into 10 equal balls. Stuff the dough with the stuffing, seal and re-roll the balls. Now roll it lightly to flatten.

6. Take a karahi, deep fry in sunflower oil till lightly brown or you can take a flat tawa to shallow fry over low heat in ghee or sunflower oil. Flip and cook on low heat until both sides are golden brown.

7. Serve hot with Bengali gram dal with Coconut dish.