Dal Baati is a classic staple , enjoyed by all class of population in Rajasthan , 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.The baflas can also be brushed with ghee and airfried in an airfryer.
This version is however my Mother In Laws one, which is highly domesticated for urban kitchens. And very much native to Nasik and Khandesh. Also called , Dal Batti. Ths version uses steamed baaflas or Battis which are later cut and deep fried in either ghee or oil.
All the versions of this Indian dish are wholesome and delicious.
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
Bring a pot full of water to a rumbling boil. Gently drop the dough batis into the boiling water and cook for 5-10 mins or until they float over the top. Drain and set aside to cool.
Heat vanaspati ghee in a kadhai . Cut Baatis/Baafle into 4 quarters and deep fry them in Vanaspati or oil until 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
Cover and let the tomatoes turn soft. Add the cooked dal and bring it to a boil. Add salt and jaggery if desired. Simmer for 5 mins and garnish with coriander leaves.
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.
Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.
I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.
I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Nostalgia has its way with emotions... when a parent look at their children growing into young adults,its an emotional feeling to think about the childhood, about the journey that brought both the parent and the child at the present That shaped us into what we are....