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Dal Bafla, Daal Baafla, Baati
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5 from 1 vote

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
Calories:
Author: ArchanaPotdar

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!!!