Radha Vallabhi
Relish the traditional Bengali breakfast dish with chollar dal by the side.
Chef Ranveer Brar's Radha Vallabhi recipe

- Indian


- 3

Cooking Time

-20-30 Min


- Medium

Preparation Time

- 20 Min


  • FOR Radha Vallabhi
  • 2 tbsp black gram flour
  • 3 tbsp begal gram
  • 1/2 tsp fennel seeds
  • Water as required
  • 1 cup Refined flour
  • 1 tsp sugar
  • 1/4 cup milk
  • 1 tsp oil
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 tsp chopped ginger
  • 1/2 tsp garlic chopped
  • 1/2 tsp cumin seeds
  • 3 tsp chopped onions
  • 1/4 tsp asafoetida
  • 1 tsp turmeric powder
  • 1 tsp green chillies chopped
  • 1/2 tsp garam maala
  • Salt to taste
  • 1 cup boiled Bengal gram
  • 2 tbsp Grated Coconut


  1. 1

    For the stuffing: Take black Bengal gram flour Bengal flour, fennel seeds and water.
  2. 2

    Mix it well.
  3. 3

    For chollar dal: In a pan, heat oil and add mustard seeds, chopped garlic, chopped ginger, cumin seeds, chopped onions, and asafoetida.
  4. 4

    Saute it well.
  5. 5

    Add turmeric powder, chopped green chillies, garam masala, salt and boiled Bengal gram.
  6. 6

    Add grated coconut and water, and let it cook for some time.
  7. 7

    Garnish the dal with small pieces of coconut.
  8. 8

    For the Radha Vallabhi: In a mixing bowl, take refined flour, sugar, milk and oil.
  9. 9

    Mix it well and leave it aside to rest.
  10. 10

    Take the dough and add the stuffing in it.
  11. 11

    Make a flatbread of the dough of Radha Vallabhi with a rolling pin and put it in hot oil.
  12. 12

    Deep fry the Radha Vallabhi and serve it with chollar dal.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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