- Serves: 8 - 10
- Prep Time: 60 Minute
- Cooking: 45 Minute
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.
- 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.
You may also like
Send Your Feedback