Khandeshi Specials:Dal Baati/Dal Baafla(without oven or tandoor)

Khandeshi Specials:Dal Baati/Dal Baafla(without oven or tandoor)

By Harshada
  • Serves: 8 - 10
  • Prep Time: 60 Minute
  • Cooking: 45 Minute
  • Calories:

 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.




  1. 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
  2. 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.
  3. Heat vanaspati ghee in a kadhai . Cut Baatis/Baafle into 4 quarters and deep fry them in Vanaspati or oil until crisp.
  4. 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
  5. 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.
  6. 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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