Dal Baati Recipe: How To Make Dal Baati At Home

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Dal baati recipe is a popular dish of the Rajasthani cuisine and their thali or full meals is incomplete without having the famous dal baati recipe by the side. The dal is made with mixed lentils and is of a soupy consistency, and the baatis are flaky breads baked in the oven or tandoor.

The dal baati recipe is served along with churma, rotis and garlic chutney. The spicy dal with a crunchy bite of the baati along with the sweet churma is truly a treat for the eyes and the stomach.

If you want to know how to make the churma, please read this post on how to make churma.

Rajasthani dal baati recipe is a tedious process though it does not require exquisite ingredients to prepare the dish. The baati is traditionally baked in a charcoal tandoor that gives it an alluring aroma, wanting you to indulge into the food some more.

To know more on how to make the dal baati recipe in detail, continue reading the article which provides a step by step preparation method along with images and a video.

DAL BAATI RECIPE VIDEO

DAL BAATI RECIPE | HOW TO MAKE DAL BAATI AT HOME | RAJASTHANI DAL BAATI RECIPE

Dal Baati Recipe | How To Make Dal Baati At Home | Rajasthani Dal Baati Recipe

Prep Time

20 Mins

Cook Time

1H

Total Time

1 Hours20 Mins

Recipe By: Meena Bhandari

Recipe Type: Main Course

Serves: 3-4

Ingredients

• Whole wheat flour (atta) - 1½ small bowl

  Salt to taste

  Carom seeds (ajwain) - 1½ tsp

  Fresh heavy cream (malai) - ½ small bowl

  Water - 4 cups

  Split green gram (split green moong dal) - 1 small bowl

  Bengal gram (chana dal) - ½ small bowl

  Turmeric powder - 1 tsp

  Ghee - 2 tbsp

  Asafoetida (hing) - a pinch

  Cumin seeds (jeera) - 1 tsp

  Garlic paste - 1 tsp

  Ginger paste - 1 tsp

  Red chilli powder - 2 tsp

How to Prepare

• 1. Pour whole wheat flour in a medium-sized bowl and add salt, carom seeds and cream to it and mix well.

  2. Add ½ a cup of water and knead it into a firm dough.

  3. Divide the dough into 5-7 portions and shape them into even-sized flat rounds.

  4. Preheat the oven at 165°C for about 2 minutes and place the baatis in the oven for 10-15 minutes.

  5. Meanwhile, add the split green gram and bengal gram to the cooker and add 3 cups of water to it. Add turmeric and salt, and pressure cook the lentils for upto 3 whistles and allow it to cool.

  6. Take the baatis off the oven, flip them over and bake them for another 10-15 minutes.

  7. Once the cooker has cooled down, open the cooker, pour ½ a glass of water and blend it.

  8. Pour 1 tbsp of ghee to a heated pan and add asafoetida, cumin seeds, garlic and ginger paste and red chilli powder, and stir well.

  9. Add the cooked lentils immediately and close the pan with a lid. Allow it to cook for about 10-15 minutes.

  10. Drizzle ghee on the dal at the end and serve it with the freshly baked baatis.

Instructions

• 1. You can add ghee instead of cream to make the dough for the baatis.
• 2. The baatis can be cooked in a charcoal tandoor or a gas tandoor, which gives it a different flavour.
• 3. Wash and rinse the lentils before cooking them. 4. The battis have to be smashed a little while serving with the dal.
• 5. The dal baati goes well with the churma and garlic chutney along with roti or rice.

Nutritional Information

• Serving Size - 1 bowl
• Calories - 258
• Fat - 12 g
• Protein - 9 g
• Carbohydrates - 30 g
• Sugar - 0 g

STEP BY STEP - HOW TO MAKE DAL BAATI

1. Pour whole wheat flour in a medium-sized bowl and add salt, carom seeds and cream to it and mix well.

2. Add ½ a cup of water and knead it into a firm dough.

3. Divide the dough into 5-7 portions and shape them into even-sized flat rounds.

4. Preheat the oven at 165°C for about 2 minutes and place the baatis in the oven for 10-15 minutes.

5. Meanwhile, add the split green gram and bengal gram to the cooker and add 3 cups of water to it. Add turmeric and salt, and pressure cook the lentils for upto 3 whistles and allow it to cool.

6. Take the baatis off the oven, flip them over and bake them for another 10-15 minutes.

7. Once the cooker has cooled down, open the cooker, pour ½ a glass of water and blend it.

8. Pour 1 tbsp of ghee to a heated pan and add asafoetida, cumin seeds, garlic and ginger paste and red chilli powder, and stir well.

9. Add the cooked lentils immediately and close the pan with a lid. Allow it to cook for about 10-15 minutes.

10. Drizzle ghee on the dal at the end and serve it with the freshly baked baatis.