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MAHARASHTRIAN DAL BAFLA / BATTI RECIPE

TRADITIONAL MAHARASHTRIAN DAL BATTI | KHANDESHI DAL BATTI RECIPE | DAL BAFLA R DAL BATTI RECIPE

BY DISHA LAHORI

Daal Baati is an Indian dish of daal (lentils) and baati (hard wheat rolls). It is popular in Madhya Pradesh (especially in Braj, Nimar and Malwa regions), Rajasthan, Maharashtra’s Khandesh and Vidarbha region, Gujarat, and Uttar Pradesh.

Dal Bafla is a soothing variation of Rajasthani Dal Baati. Baati is directly baked in the oven, whereas Bafla is first boiled and then baked. This process of boiling before baking renders it a pleasantly soft texture in comparison to Baati.

INGREDIENTS

  • 1 cups coarse wheat flour [ not the fine one which we use for chapatis ] 
  • 3 tbsp maize flour /makai atta
  • 2 tsp rawa
  • 1 ½ or 2 tbsp   tbsp  ghee or oil for kneading
  • 1 tbsp curd
  • 1/8 tsp turmeric
  • 1 tsp carom seeds
  • Generous pinch of baking soda
  • Salt to taste
  • Water for kneading
  • Oil or  ghee for frying

METHOD

In a bowl add wheat flour + maize flour + carom seeds + baking soda + desi ghee and salt to taste and mix well .

Now add water gradually and start mixing ..

Knead a stiff and soft dough.

Cover the kneaded dough and keep it aside for 20 to 30  mins .

Divide the dough into 2 equal parts.

Roll each portion into rough balls .While rolling keep turning the dough inside to get layers .

NOTE – don’t make the surface of the balls smooth , there should be cracks all over. Do not press the dough while shaping.)

These are your Batti’s.

Take a pan and boil water (3 cups ) and cook the bafla for 20 mins on medium flame.

To check whether the batti’s are done or not insert a knife into the batti’s…if the knife comes out clean then your batti’s are done completely.

Remove them from the steamer and let them cool down.

Once cooled down cut the batti’s into four quarters.

Heat oil or ghee in a deep pan .

Add the batti’s to the oil / ghee.

Fry them on medium flame till the batti turns golden brown from all sides .

Remove the Batti’s into a plate.

Your Batti’s are ready now. Serve hot Battis with Varan, Ghotlele wangechi bhaji and melted ghee.

Serve the hot Dal with crispy Batti’s.

Crush the batti’s in a plate and pour the dal over it.

Enjoy the Dal Batti with papad and loads of desi ghee topped on it.

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