Ratalu na Dabba - Rakshaben, Beena

Ratalu na Dabda was speciality of my father in law, ya he use to invite all his friend for the feast.


Take a Lamba Ratalu not gol one. Cut thick approx. 5-6 mm slice . Scoop out middle portion with knife. This is very specially done , the piece should not be cut. Scoop out all the pieces keep aside. Take Ghughra no sanjo( take mutter crush it & cook it in microwave for 5-7 min, in between mix it, after it is cooked add salt, green adu marcha ni paste, til, lemon juice, sugar, garam maslo & mix it properly, add kothmir, cocconut to it) Feel this sanjo in the scopped pieces, take other piece feel it & put it ulta on the first piece, tie with string.
Take a deep pan add oil not for deep fry but little more than we use for shallow fry , arrange all the prepared dabbas in it, cover it with lid & let it cook on slow flame for atleast 20-30 mins. In between turn it upside down.before serving cut the string.

Here's another variation from Mummy.

Even i have my version of ratalu na dabba taught by Ba. In a party when all gandhijis[ sorry all from ganghi family had come they had enjoyed.

1] take ratalu

make in thin slice

2] boil them with a pinch of salt

3]dry the slices and marinate with salt and pepper. Keep aside

4] prepare a filling with roasted wall nut powder+ fresh coconut+chopped coriander leaves and salt+ sugar+ lemon+ chilli + adu

5] with filling in the center make sandwich /tie thread / shallow fry but make it crispy

shashi bhabhi liked it

good starter