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

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

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




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.The baflas can also be brushed with ghee and airfried in an airfryer.

 

Ingredients

Directions

  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 , if requ
  2. 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 fr
  3. 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
  4. 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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Author Sonali sonali@namakshamak.com

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.

Author Harshada harshada@namakshamak.com

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. Happy Cooking!







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