Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup plain yogurt
- 1/2 cup mango puree
- 1/2 cup coconut milk
- 1 teaspoon cardamom powder
- 1/4 cup chopped mango
- 1/4 cup chopped coconut
- 2 tablespoons sesame seeds
Special Equipment Needed:
- Bowl
- Whisk
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the oil, sugar, yogurt, mango puree, and coconut milk.
3. Pour the wet ingredients into the dry ingredients and mix until combined.
4. Stir in the cardamom powder, chopped mango, and chopped coconut.
5. Heat a frying pan over medium heat and add the sesame seeds. Toast the sesame seeds until golden brown.
6. Add the batter to the pan, using a spatula to spread it evenly.
7. Cook for 3-4 minutes, or until the edges are golden brown.
8. Flip the radhaballabhi and cook for an additional 3-4 minutes.
9. Serve warm with mango and coconut.
Time:
Preparation Time: 10 minutes
Cooking Time: 7 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 400
Fat: 18g
Carbohydrates: 50g
Protein: 6g
Substitutions for Ingredients:
- Vegetable oil can be substituted with coconut oil or butter.
- Plain yogurt can be substituted with Greek yogurt.
- Mango puree can be substituted with other fruit purees such as peach or pineapple.
- Coconut milk can be substituted with almond milk or oat milk.
Variations:
- Add other spices such as cinnamon or nutmeg to the batter.
- Add other chopped fruits such as banana or strawberries.
- Add other nuts and seeds such as almonds or walnuts.
Tips and Tricks:
- Make sure the pan is hot before adding the batter.
- Use a non-stick pan to prevent sticking.
- Use a spatula to spread the batter evenly.
Storage Instructions:
Radhaballabhi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Radhaballabhi can be reheated in a toaster oven or in a pan over medium heat.
Presentation Ideas:
Radhaballabhi can be served with a dollop of yogurt or a drizzle of honey.
Garnishes:
Radhaballabhi can be garnished with chopped mango, chopped coconut, and sesame seeds.
Pairings:
Radhaballabhi pairs well with a cup of chai or a glass of mango lassi.
Suggested Side Dishes:
Radhaballabhi can be served with a side of curried vegetables or a salad.
Troubleshooting Advice:
If the radhaballabhi is sticking to the pan, make sure the pan is hot before adding the batter and use a non-stick pan.
Food Safety Advice:
Make sure all ingredients are fresh and not expired.
Food History:
Radhaballabhi is a traditional Indian dish that is believed to have originated in Bengal. It is a popular street food in India and is often served with chutney or yogurt.
Flavor Profiles:
Radhaballabhi has a sweet and savory flavor with hints of mango and coconut.
Serving Suggestions:
Radhaballabhi can be served as a snack or as a light meal.
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Region: Indian