1 November, 2018

How To Make Dal Bafla – Daal Bafla recipe

Dal Bafla, a traditional dish from the Madhya Pradesh you can also ask for Bafla Bati. Delicious and filling!

Dal Bafla

There are two components in the Dal Bafla the Dal and the Bafla.

Dal is a tangy dal generally toor dal is used to make the dal but sometimes a mixture of dal like moong dal, toor dal, urid dal and chana dal is also used.

Bafla is unleavened bread made from whole-wheat flour. Bafla is boiled like a dumpling and then baked traditionally. (But, like me you can make it on a tava/skillet.)

The dough used to make dal bafla in Madya Pradesh or dal baati in Rajasthan is the same but in Rajasthan, the baati is baked, the bafla is boiled then baked. Traditionally the batti was deep-fried too but only for special occasions.

How do you eat a bafla? Crumble the dough balls and drizzle it with some dal and a dollop of ghee.

For Ssshhh…. Secretly Cooking we are exploring Madhya Pradesh! In case you do not know we are a group let of bloggers who blog on a theme. We are paired and we share ingredients. The 2 ingredients star in our dish for the state chosen.

Shhh Secretly Challenge

I am paired with Prathima Shivraj and her blog is called Prathus food do check her place for delicious recipes of Veg. Burgers. I am waiting for mangoes now to try the cut mango curry from her place.

Anyway, Prathima gave me ghee and any flour of my choice as my ingredients. Now any flour had me wanting to try so many delicious dishes like kachori, malpua, Palak/spinach poori.

Basically, I wanted to live the time when Pappa was posted in Indore and we lived opposite Chappan a street which serves street food and there are 56 shops here.

I have in the past made Shahi Shikanji which is different from Shikanji.  I wanted to make kasta kachori it was rejected outright, I knew better than ask about malpua.

I did make Palak/spinach Poori but by the time, I went to take the pictures they were like “kal raat ki basi poodi”. However, there is still hope for palak/spinach poori as my daughter has been asking me to make those awesome green pooris.

Finally, I decided that I will make dal bafla if no one is willing to eat also it is okay I will carry them to work!

Let me tell you, hubby, complained that they, the bafla were not stuffed but that did not stop him from eating them. He has stuffed cheese, vegetables in the baati. He could not take tangy dal for health reasons but he used a lot of vegetable gravy. Kid liked them a lot and I had nothing to carry to work the next day.

Yess!!!! Success!!!!

So let us check the making of dal bafla. I have used Nisha Madhulika’s site for my recipe.

Dal Bafla

How To Make Dal Bati – Daal Baati recipe

• Serves: 16 batti
• Preparation time: 20 minutes
• Cooking time: 30-40 minutes

Ingredients for Bati:

• 2 cups wheat flour
• 1/2 cup rava/sooji
• 5 tbsp homemade ghee
• 1/2 tsp jeera/cumin seed
• 1/2 tsp ajwain/carom seed
• 1/2 tsp baking powder
• Water as needed
• Salt to taste

Ingredients for dal:

• 2 cups toor dal
• 2 tbsp ghee
• 1/4 tsp hing/asafoetida
• 1 tsp jeera/cumin seed
• 1/2 tsp haldi/turmeric   powder
• 1 tsp dhania/ coriander seed powder
• 1/2 tsp red chilli powder
• 2-3 tomatoes
• 3-4 green chilli
• 1-inch ginger piece
• Coriander leaves cut finely
• Salt to taste

Method:

Bafla

To make Bafla:

• Ina big bowl mix flour and semolina.
• Add 3-tablespoons ghee, baking powder, cumin seed, carom seed and salt. Mix.
• Using little water at a time knead the flour mixture to a stiff but pliable dough.
• Cover and set aside for half an hour.
• Make medium sized balls from the dough. Press and make flat disks.
• In a deep pan boil 2 litres of water.
• When the water comes to a rolling boil add the dough balls one at a time.
• Let the water boil and them time it for 16 minutes. As the dough cooks, they start floating. Gently toss the water on the dough and stir.
• Transfer the boiled balls in a plate.
• Bake them in the oven at 200°C till they turn brown. Or like me shallow fry on low-medium flame till golden brown

Dal

How to make Dal:

• Wash and soak the dal in water.
• Cook in the cooker with sufficient water for 3 whistles.
• Switch off the gas and let the pressure come down naturally.
• Meanwhile, grind the tomatoes, green chilli and a one-inch piece of ginger, fine.
• Heat 1 ½ tablespoon ghee in a kadhai/wok.
• Crackle the jeera add the hing/asafoetida.
• Stir in turmeric powder and coriander seed powder.
• Add the tomato mixture, red chilli powder.
• Fry stirring until the oil starts floating on top of the mixture.
• Add the mix to the cooker along with 1/2 the dhania/ coriander
• Bring to a boil and switch off the Dal.
• Transfer to a bowl and garnish with the balance dhania/ coriander leaves. Add ghee too if you wish I did not.

Dal Bafla

To serve:

• Crumble the ball; add piping hot dal, ghee and some green dhania/ coriander chutney on top.

Enjoy!!!

Dal Bafla

Print Recipe

How To Make Dal Bati – Daal Baati recipe

A tangy dal and dumplings that are shallow fried but you can bake them too.

Prep Time20 mins

Cook Time30 mins

Total Time1 hr 20 mins

Course: Brunch, Dinner, Festival Cooking, Healthy Foods, Main Course, Main Dish, Side Dish, Simple and Healthy Diet

Cuisine: Indian

Keyword: Bake, Bread, Dal Baati, Dal Bafla, Dal Bafla on Tawa, Diabetic Friendly Food, Festive Cooking, Indian Cuisine, Kid Friendly Food, Party Dishes, Traditional Food, Vegetarian

Servings: 16 baati

Ingredients

For the Bafla:

• 2 cups wheat flour
• 1/2 cup rava/sooji
• 5 tbsp homemade ghee
• 1/2 tsp jeera/cumin seed
• 1/2 tsp ajwain/carom seed
• 1/2 tsp Baking powder
• Water as needed
• Salt to Taste

Ingredients for Dal:

• 2 cups toor dal
• 2 tbsp Ghee
• 1/4 tsp Hing/Asafoetida
• 1 tsp jeera/cumin seed
• 1/2 tsp haldi/turmeric powder
• 1 tsp dhania/ coriander seed powder
• 1/2 tsp Red chili powder
• 2-3 Tomatoes
• 3-4 green chili
• 1 inch Ginger piece
• Salt to Taste
• leaves Coriander cut finely

Instructions

To make Bafla:

• Ina big bowl mix flour and semolina.
• Add 3-tablespoons ghee, baking powder, cumin seed, carom seed and salt. Mix.
• Using little water at a time knead the flour mixture to a stiff but pliable dough.
• Cover and set aside for half an hour.
• Make medium sized balls from the dough. Press and make flat disks.
• In a deep pan boil 2 litres of water.
• When the water comes to a rolling boil add the dough balls one at a time.
• Let the water boil and them time it for 16 minutes. As the dough cooks, they start floating. Gently toss the water on the dough and stir.
• Transfer the boiled balls in a plate.
• Bake them in the oven at 200°C till they turn brown. Or like me shallow fry on low-medium flame till golden brown

How to make Dal:

• Wash and soak the dal in water.
• Cook in the cooker with sufficient water for 3 whistles.
• Switch off the gas and let the pressure come down naturally.
• Meanwhile, grind the tomatoes, green chilli and one inch piece of ginger, fine.
• Heat 1 ½ tablespoon ghee in a kadhai/wok.
• Crackle the jeera add the hing/asafoetida.
• Stir in turmeric powder and coriander seed powder.
• Add the tomato mixture, red chili powder.
• Fry stirring until the oil starts floating on top of the mixture.
• Add the mix to the cooker along with 1/2 the dhania/ coriander
• Bring to a boil and switch off the Dal.
• Transfer to a bowl and garnish with the balance dhania/ coriander leaves. Add ghee too if you wish I did not.

To Serve:

• Crumble the ball; add piping hot dal, ghee and some green dhania/ coriander chutney on top.
• Enjoy!!!

Linking to Renu’s  MLLA announcement page, Lisa’s MLLA page and Susan’s blog.