Learn to make the Traditional Bengali Special Radhaballabhi / Radhaballavi with Niramish Alu DomThere are moments that are very poignant and feel forever! Some moments appear to have frozen in the time frame and sneak on you when you think you didn't even remember.
Sorry, that was really too long of a chronological account. However, I didn't want to miss out. Especially since this was the first post I did and also enjoyed doing so much research on this.
I wish to thank Sandeep. and Somtapa for taking so much time to share their knowledge and for being so patient for my never-ending questions. And of course, all of you if you have come to this point in this long account! Enjoy the delicious Radhaballabhi with Alu Dum!
Niramish Alu Dom
The final dish does end up being quite spicy as we add it in different forms. adjust the chili heat to suit your style.
How to make Radhaballavi | Poori stuffed with Urad Dal
Ingredients for the Radhaballabhi's outer layer
Making the Radhaballavi
Pavani N says
Amazing post Valli. Thoroughly loved reading it -- your association, your love of Bengali food. Radhaballabhi with alu sounds like the perfect dish for the last day.. Will have to try it out myself.
vaishali sabnani says
Surely a long post...but trust me I enjoyed every word of it..all your experiences and memories. .your research..it was a interesting read.
Both the dishes look tempting and I will come back to make the Radhavallabi with the original version..
It has been a fun loving and a learning process month ..knowing your own country's cuisine ..thanks Valli.
Varadas Kitchen says
Wow! What a story you for the making of the two dishes. I am glad you were able to get all your answers. The dishes look amazing.
This mega BM has been such an enjoyable journey for me.
The Pumpkin Farm says
I really enjoyed Valli, i vividly remember the first time you mentioned about your parents being away in calcutta and your planned trip, it feels like i know your life and this one surely completes that trips story after years reminiscing about it...this was one joy ride i thoroughly enjoyed.
I loved the radhabhallavi and alu dom recipe.
I wanted to also comment on the amount of efforts you took for the entire 30 days, exploring and searching the best of each..it was truly a pleasure..thanks
Made for each other combo, love it...
Nivedhanams Sowmya says
wow such a well written post!! you actually made me feel like I was going through it rather than reading it.. And asking friends and people you know about recipes makes it a better research than just believing internet.. Such authentic and delicious recipes.. I have not heard of this puri before but the aloo I am familiar with.. I am bookmarking this to try...
Priya Suresh says
I was planning to make this radhavalabi from Vaishali's space then changed my mind to Lobong lathika,but finally ended with an another dish for WB, thank god i didnt went radhavallabi else i would have feel shame in front of u, specially for the intro and the research u have done for this dish.Valli, this marathon was really a rich experience to learn different cuisines from India. Enjoyed all ur posts and your beautiful intros, wish a day i write like u.
Harini-Jaya R says
Loved the lovely post. It is always so nice to go through our memories. Love the recipes.
Manjula Bharath says
Omg such an elaborate post and awesome recipes.. Radhaballabhi and alu dom are just calling .. super tempting and very perfectly made 🙂 You have taken so much effort to make all breads valli hats off to your efforts and hard work 🙂 Awesome 30 days of treats here .. enjoyed it to the core 🙂
Nisha Sundar says
Wow! Valli, this is worth all your efforts. A beautiful narration and lovely recipe. It has been a great lovely month as well. 🙂
Lovely post, Valli. I read it yesterday itself, but didn't leave a comment. I can so relate to your father's friend, my father would have said the same thing!
The marathon has been great, though I am lagging behind in commenting. Yet to cook for Bengal, mostly will do that next week only. Looking for ideas within our BM itself 😉
Archana Potdar says
Wow Valli you were not joking when yousaid its a long post. It took me ages to read. Enjoyed it a lot.
Padmajha PJ says
Beautifully written post Srivalli! Its nice to know the difference and similarities of the same dish! I can imagine why this is such a tasty dish and that too with aloo-Yum!! I had planned for this dish but changed at the last moment...
And I had a great time doing this marathon and thanks to your efforts 🙂
Nalini's Kitchen says
Wonderfully written Valli..Radhaballabhi with niramish alu dom sounds new to me..will try it soon,both the dishes look delicious and tempting..Nice to participate in the mega marathaon it was so informative and nice to know about the food culture of the Indian dishes..
Sapana Behl says
Wonderful post to end the mega marathon . Both the dishes looks delicious .i had a great time doing this marathon and enjoyed each post of yours....
Jayanthi Padmanabhan says
if i want to try a new type of bread I know where to go. it's hard enough replicating each state's cuisine but to do it with an added constraint of breads only - was a great effort. loved every bread and the side dishes even more. I am going to try this alu dom soon. looks fabulous.
Sandhya Ramakrishnan says
Lovely post Srivalli and as always you rocked in the whole series! Coming to the post, I wanted to make this from Vaishali's space, but then made the sweet to give the series a sweet ending. Now I am tempted to make this soon 🙂
Lovely post Valli . I am in thee gym and thought I will catchup on at least couple of posts while I am here..and you know what , I was able to do just yours..:). Totally enjoyed reading about Radhaballabhi and the history about. Even for me, gravies need to have onion.. But after this marathon, changed my opinion that onions are not as quintessential as I thought it to be in preparation of good gravies. Loved your Bengali dinner.
Chef Mireille says
everything looks so delicious and glad to read about your first hand experience with Bengal
Suma Gandlur says
Elaborate research and planning went in creating this post. So, kachoris offered to Radhavallabha is radhaballabhi? :)I was wondering what it is when I read the name.
Valli, you should come to my home. I cook without onion and tomato all the time. 🙂
Loved running the marathon with you and learnt about new Indian breads.
Aloor dum and Bengali are inseparable. I still can remember those days when khichuri used to serve with aloor dum at my school on occasion of Saraswati puja. Sunday morning starts with aloor dum and luchi. Today we definitely travel across the country or globe but we can not forget those memories. So thanks for sharing this recipe
Hello Hare Krishna : Great recipe. This is Chaturmasya and lot of devotees at temple are not eating urad dal. I wanted to make radhavallabhi for Radhaashtami. So I boiled some motor dal and then did all you suggested. The radhavallabhi was delicious.
Thanks for recipe
Sri Govinda Ji Gaudiya math Houston, TX
Thank you for your feedback. I am so glad you took time to leave your thoughts. I am especially happy because I had done so much research on this Indian flatbread..:)