How To Make Daal Baati An Indian Rajasthani Recipe

Daal Baati is a very popular rajasthani dish, their food is incomplete without the mentioned dish Dal Baati. It is usually made and served during festivals, marriage ceremonies, birthday parties or any of the family get- together in Rajasthan and Gujarat as it is very easy to cook in small or large quantities, and is thus easily made for large gatherings of people.

Ingredients for Dal

1 cup Tuar Dal
2 tsp Oil
½ tsp turmeric powder (haldi)
½ tsp Jeera
pinch of hing
1 diced onion
1tsp ginger garlic paste
½ cup of tomato puree
2-3 Green Chilli half slit
½ tsp Garlic thinly sliced
2 tsp Coriander for garnishing
Salt to taste
1 tsp pure ghee

Preparation of Dal

Take 1 cup of Tuar Dal and soak it in water for 15 minutes , Add salt and haldi to the dal and then pressure cook it in a pressure cooker till the dal is soft.

For Tadka

Take Oil in a pan , add jeera, pinch of hing and diced onion and sauté till the onions turn pink then add ginger garlic paste to it and fry for 2 minutes Now add the tomato puree, green chilli and ginger and cook the puree till the oil separates. Later dal and bring to a boil. Garnish with Fresh coriander and put 1 tsp of pure ghee and serve hot.

Ingredients for Baati/Baafla

1 cup of wheat flour
1 tsp of ghee
½ tsp saunf (carom seeds)
½ tsp jeera
½ tsp red chilli powder
¼ tsp of hing
Oil for frying

Preparation of Baati/Baafla

Baati is nothing but Fried wheat dumplings but Baafle are wheat balls which are first boiled then fried. They are more softer then Baatis and are made with small variation so here is how they are made.

Take 1 cup of wheat flour and  put some ghee, saunf, jeera, red chilli powder, hing and prepare a soft dough.Then keep it aside in a muslin cloth for 15 minutes. Now  prepare small balls from the dough and put them in boiling water for 15 minutes. Then remove them and keep aside. Now heat  Oil  in kadai  and fry those balls till they turn golden brown.

Baati can either be plain or have various kinds of fillings, including onions, pea or sattu. The most interesting part of  these Baatis or Baafle are that first they are dipped in ghee and then crumbled into pieces and mixed with dal and then eaten with any spicy sabzi as a side dish, mainly with a popular rajasthani delicacy CHURMA. Churma is basically made of coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis, On special occasions dry fruits and flavours are mixed in it.


The flour used here for making Baatis/Baafle is coarsely ground wheat flour, especially ground for this dish. But as we use fine wheat flour which is available in packets, you can mix rava/semolina to the wheat flour.

Happy Eating!!!