Dal Baati

Dal Baati

Dal Baati is almost synonymous with Rajasthani cuisine – almost no Rajasthani festive or wedding menu is complete without this popular recipe. In fact, whenever anyone gets to know I am from Rajasthan, the first thing they ask is if I know how to prepare Dal Baati. There are various ways to prepare Baati and in this recipe we have described one of the ways, which is faster and more convenient. Dal Baati is an authentic traditional dish and hence requires some effort, but once done you will not be able to stop yourself from indulging in it. Do not get deceived by the small sized baatis, even one baati is quite filling!

Ingredients for Baati :

  • Wheat flour (Atta) – 1 cup
  • Sooji (Rava) – 1 tablespoon(heap)
  • Melted ghee – 4 tablespoons
  • Thick curd – 2 tablespoons
  • Fennel seeds (sounf) – 1/4 teaspoon
  • Sattu (powdered roasted chana dal) – 1/2 cup
  • Black pepper powder – 1/4 teaspoon
  • Dhaniya(coriander) powder – 1 teaspoon
  • Green chilly and ginger paste – 1/2 teaspoon
  • One large tomato – Finely chopped
  • Oil – 1/2 teaspoon
  • Asafoetida(hing) – 1 pinch
  • Salt to taste
  • Garam masala(optional)
  • Coriander leaves – Few (finely chopped)

 Ingredients for Dal :

  • Moong, toor and chana dal (equal quantity of each) – 1 cup
  • Turmeric powder – 1/2 teaspoon
  • Green chilly – 1 slit
  • Red chilly powder – ½ teaspoon
  • Ginger – 1/2 inch long piece
  • Cumin seeds(jeera) – 1/2 teaspoon
  • Asafoetida(hing) – 1 pinch
  • Amchur – 1/2 teaspoon
  • Ghee – 2 tablespoons
  • Coriander leaves – few leaves for garnishing
  • Salt to taste

Servings: 2 persons

Preparation Time: 30 mins.

Cooking Time: 60 mins.


For making stuffing for Baati:

Add sattu in a bowl. Mix hing,paste of green chilly and ginger, coriander powder, black pepper powder, garam masala, chopped tomatoes, coriander leaves, oil and salt.

Knead well by adding very little  water. Keep aside for 30 minutes.

For making dough for Baati:

Take a big bowl. Add atta, sooji, ghee, curd, sounf and salt.

Knead well by slowly adding just sufficient water ( approximately 1/4 cup) to make a dough. Keep aside for 30 minutes.

For making Baati:

Knead the dough again by using 2-3 drops of oil and divide into 18-20 small round balls using your palm.

Mix the stuffing well by adding 3-4 drops of oil and divide into 18-20 round balls.

Flatten the dough slightly and place stuffing on it. Cover and close well from all sides to make round baatis.

Cook baati in an appam maker on low flame turning baati occasionally till it is brown and well cooked. If Appam maker is not available, baati can be deep fried in oil on low heat occasionally turning it till it is brown and well cooked.

 For Dal:

Soak dal in water for one hour.

Add dal in a pressure cooker and add three  and half cups of water, salt and turmeric powder. Mix well.

Cook upto one whistle and then turn flame to low/sim. Cook further for 3-5 minutes.

Now in a large pan or kadhai, add oil. Once it is hot, add hing and cumin seeds.

When it splutters, add  red chilly powder  and cooked dal in it. Add amchur, grated ginger, green chilly, garam masala and mix well.

Switch off the flame after about a one minute. Garnish with coriander leaves.

Once all the above is done, Dal Baati is ready to be served. Serve hot Dal Baati and enjoy this heavenly dish. You can add little ghee on top of Baati if you like. 

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