Dal baati churma is popular food from Rajasthan whereas Dal baati ladoo hails from heart of India that is Madhya Pradesh. What makes both different from each other is the type of dal used and the process of making baati/bafla.
What is Dal Baati ?
The dough of Baati is made by combining wheat flour , semolina, yogurt , salt, turmeric powder , kasoori methi, ajwain and dollop of ghee. Small and slightly flattened roundels of this dough with an indentation made at center with thumb are baked in oven or grilled over fire. Crispy baati doused in glob of ghee is served with spicy and tangy dal and sweet churma ladoo.
Coming to dal that is served with baati is panchmel dal , a combination of five different types of dals as per personal choice. The dal is cooked in traditional home-style way topped with the tadka.
What is Dal Bafla ?
Bafla is made by combining wheat flour and maize flour along with same herbs and spices that go in baati. The small, round or slightly flattened balls made with this dough are first boiled in water till they rise up on the water surface. The boiled and cooled bafla are then baked in oven or grilled over fire which makes bafla crispy from outside yet moist and soft from inside. These crispy , hot bafla are doused in dollop of ghee before serving with dal and rava or boondi ladoo.
When it comes to dal , baati is served with tuar or arhar dal in Malwa region. A simple home made spicy tuar dal gets it tangy taste from tomato and lemon. A touch of ginger and garlic in tadka transforms this humble dal to exquisite delight.
This trio of dal, bafla and ladoo coming together as a meal is sure to treat your palate.
DAL BAATI , MY WAY
The way I make dal baati is like fusion of dal baati and dal bafla. I make bati in Rajasthani style and have it with Malwa dal that is Tuar or Arhar dal. I have grew up with combination and love to have it this way till day. I remember as a child, my Mom made dal baati for lunch on weekends occasionally . She cooked spicy , tangy dal and my Dad is baati expert. I learned tips and tricks to make baati crispy from outside yet moist and soft from inside from my Dad. Even today when we visit them he makes delicious bati in his own special way. Even for my both boys dal baati is a BIG YES any time so when we all get together , we enjoy this scrumptious meal.
THE STAR INGREDIENT "GHEE"
The one ingredient that makes baati / bafla so delicious is ghee. The more You add the more delicious it comes out to be. If you count on calories you can add less but please do not omit it totally as it is ghee that gives flavour to baati.
Guys, try out this recipe without any further delay, I am sure you will enjoy it as much as I do.
Cuisine : Indian
Course : Main course
Prep time : 30 minutes
Cooking time : 60 minutes (for dal, bati together)
Serving : 12 bati in nos.
3 Cups whole wheat flour
3 Tbsp sooji(semolina)
1/4 Tsp turmeric power
1 1/2 Tsp salt
1/4 Tsp ajwain(carom) seeds
1 Tsp kasuri methi(dried fenugreek leaves)
2 Tbsp curd
2 Pinch of soda bi carb
3 Tbsp ghee + 1/2 Cup ghee for soaking cooked bati
2 Cups water to knead the dough
1 Cup tuar(arhar) dal
4 Cups water
1/2 Tsp turmeric powder
1 Tbsp salt
2 Tbsp ghee
1/4 Tsp cumin seeds
1/4 Tsp mustard seeds
1 Tbsp ginger-garlic paste
1 Green chili chopped
1/4 Tsp asafoetida powder
1 Tsp red chili powder
2 Medium tomatoes choppped
8-10 curry leaves
2 Red whole chili
Juice of 1 lemon
Fresh coriander leaves
1. Preheat oven to 200°C.
2. Add wheat flour, semolina, ajwain seeds, curd, turmeric powder, kasuri methi, ghee, salt and soda bi carb to a large, deep mixing bowl.
3. Mix well and add water little by little to knead semi stiff dough. It required around 2 cups of water to knead the dough. Give rest to the dough for around 20 minutes.
4. After giving rest to dough knead it again for a minute and divide it in 12 small portions. 5. Flatten the ball, make a small indentation in the center of the dough balls using your thumb and arrange baatis in a baking tray.
6. Bake it for 20 minutes and then flip all the baatis once and again bake it for 20 minutes or until golden brown in colour.
7. Hold the hot baati in hand using a kitchen towel and press slightly with your palm just to crack them slightly so that it soaks the ghee. 8. Soak the cracked baati in hot ghee and press it well with spoon so that it absorbs the ghee.
9. Take out the baatis and keep aside. Baatis are ready.
1. Wash the dal and soak it for around 20 minutes. Add the washed and soaked dal to the pressure cooker. Add salt , turmeric powder and 4 cups water to it and pressure cook for 4-5 whistles on medium flame.
2. Switch off the flame and allow the steam to escape and then open the lid. Check the consistency of dal at this stage and adjust accordingly.
3. Assemble all the ingredients for tadka.
4. Heat the oil/ghee in a pan. Add mustard seeds and cumin seeds and allow them to crackle. Then add ginger-garlic paste, green chili, curry leaves and red whole chili. Saute for a minute and then add tomatoes , red chili powder and asafoetida powder. Once tomatoes are tender and mushy add cooked dal and let it boil for 10 minutes so that all spices are well incorporated.
5. Remove from heat. Add lemon juice and mix well.
6. Garnish with coriander leaves and dal is ready.
MY FAVOURITE.......DAL BAATI CHOORMA
The previous recipe I posted on my blog was of Churma Ladoo that I made on the occasion of Ganesh Chaturthi. Do not miss it.