Monday, 13 August 2012

Dal Baati/Dal Baafla

Khamba Ghadi!! Yes, we are in the land of Deserts ,Camels,Forts and Maharajas or Kings ...Rajasthan ( Rajas- Kings , sthan- Place). A place rich in culture and heritage! A perfect reflection of India!

And 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.

This recipe is my Mother In Law's version , that can be made at home , without using any oven or roasting equipments. Its a very simple recipe , that you should try , and tastes just like the original Dal Baati served in Rajasthan.


For Baati:

1 Cup Sooji Rawa

1 1/2 Cup Whole Wheat Flour

2 tbsp Ghee/clarified butter

1 tsp Namak Shamak

Vanaspati Ghee for frying

Warm Water as required

For Dal

1 Cup Tur Dal , cooked in pressure cooker

1 tsp Mustard seeds

1 tsp Jeera/Cumin seeds

2-3 Curry leaves

2 Green Chillies Chopped

1/2 Tomato Chopped

1 tsp Namak Shamak

1 tsp Turmeric

1/4 tsp Hing

1 tsp Red chilly powder

1 tbsp Jaggery/gud

1 tbsp Oil/Ghee

To serve:

Chopped coriander

2-3 tbsp Ghee

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 required.

Keep the dough in a warm place to rise for atleast 1/2 hour.

Take fistfull of the dough and spread it using hand into an elongated oval shape.

Apply oil at the center, and fold the sides inside.

Start rolling the dough from the unfolded side.

Make a slightly flattened , round ball and keep aside.

Repeat it for the rest of the dough.

The above process shall seperate the layers in the baati , in the process of frying , and make it more crisp and light.

Fill a pot full of water and place it on heat.

Once it begins to boil , gently, leave the flattened dough balls/baatis into the boiling water and let them cook for 5 mins,or till they start floating, which means they are completely cooked.

Drain the baatis and keep aside.

Cut them into 4 quarters.

Heat vanaspati ghee in a kadhaai on medium to low flame.

Deep fry the baatis till golden brown and crisp.

For the 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 and red chilly powder and mix.

Add the dal and stir immediately.

Add salt and jaggery and mix.

Let the dal simmer for 5 mins.

To serve, crush the fried baatis or bafla's into individual serving bowl and pour hot Dal over it . Pour a tsp Ghee ove the hot Dal , and garnish with chopped coriander.

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