Dal Baati/Dal Baafla(without oven or tandoor)2013-04-16
- Yield : 8-10
- Servings : 4
- Prep Time : 60m
- Cook Time : 45m
- Ready In : 1:50 h
Khamba Ghadi!! Yes, we are in the Desert Kingdom ,Camels,Forts and Maharajas and Kings …Rajasthan ( Rajas- Kings , sthan- Place). A place rich in culture and heritage! A perfect reflection of India!
We bring you a classic staple , enjoyed by all class of population , be it the peasant farmers or the royalty! Dal Baati….sometimes called Dal Baafla ( in Madhya Pradesh), only difference being , baati are chunks of unleavened whole wheat bread roasted , whereas Bafla’s are bolied before being roasted.
Traditionally the Batis are made with coarsely ground whole wheat , however, we have tried to substitute that with semolina mixed with regular atta.
This recipe is my Mother In Law’s version , that can be made at home , without using any oven or roasting equipments. Its a very simple recipe , that you should try , and tastes just like the original Dal Baati served in Rajasthan.
- For the Baati
1 Cup Sooji Rawa/Fine Semolina
- 1 1/2 Cup Whole Wheat Flour
- 2 tbsp Ghee/clarified butter
- 1 tsp Namak Shamak/Salt
- Vanaspati Ghee for frying:Approx 1-2 Cups
- Warm Water as required to knead a tight dough
1 Cup Tur Dal , cooked in pressure cooker with 11/2 cups water and a pinch of turmeric
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds/Jeera
- 2-3 Curry leaves
- 2 Green Chillies Chopped
- 1/2 Tomato Chopped
- 1 tsp Namak Shamak
- 1/4 tsp Hing
- 1 tsp Red chilly powder
- 1 tbsp Jaggery/gud
- 1 tbsp Oil/Ghee
- Chopped coriander for garnish and Ghee to serve
For the Baati/Baafla: Soak the sooji rawa in some warm water in a broad plate and leave for 10-15 mins. To this add whole wheat flour and salt and mix. Heat 2 tbsp ghee and pour over the mixture and gently knead the flour , using warm water , if required. Keep the dough in a warm place to rest for atleast 1/2 hour. Take fistfull of the dough and spread it using hand into an elongated oval shape. Apply oil at the center, and fold the sides inside. Start rolling the dough from the unfolded side. Make a slightly flattened , round ball and keep aside. Repeat it for the rest of the dough. The above process shall seperate the layers in the baati , in the process of frying , and make it more crisp and light.
Bring a pot full of water to a rumbling boil. Gently drop the dough batis into the boiling water and cook for 5 mins or until they float over the top. Drain and set aside to cool. Heat vanaspati ghee in a kadhai . Cut them into 4 quarters and deep fry in medium hot ghee on medium flame till brown and crisp.
For Dal: Mash the cooked tur dal , along with turmeric , adding some water to make it smooth. Heat oil/ghee in a vessel and add mustard and cumin seeds. Once they splitter, add curry leaves, hing, green chillies and saute for 1 min. Now add tomatoes and red chilly powder and mix. Add the dal and stir immediately. Add salt and jaggery and mix. Let the dal simmer for 5 mins.
To serve, crush the fried baatis or bafla's into individual serving bowl and pour hot Dal over it . Pour a tsp Ghee over the hot Dal , and garnish with chopped coriander.
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