Time and servings
Time and servings
Ingredients
for bafla:
- 1¾ cup wheat flour / atta
- ¼ cup rava / semolina / suji (fine)
- 3 tbsp ghee / clarified butter
- ¼ tsp turmeric / haldi
- ¼ tsp ajwain / carom seeds
- ¼ tsp baking soda
- ½ tsp salt
- water to knead
- ghee for roasting
for dal:
- ½ cup moong dal / green gram dal
- ¼ cup masoor dal / pink lentils
- ¼ cup chana dal / bengal gram dal (soaked 30 minutes)
- 3 cup water
- 3 tsp ghee / clarified butter
- 1 tsp mustard
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 1 green chilli (slit)
- 1 tomato (finely chopped)
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ¼ tsp garam masala
- 1 tsp salt
- 1 cup water
- 2 tbsp coriander (finely chopped)
Instructions
- firstly, in a large mixing bowl take 1¾ cup wheat flour and ¼ cup rava.
- also add 3 tbsp ghee, ¼ tsp turmeric, ¼ tsp ajwain, ¼ tsp baking soda and ½ tsp salt.
- now add water as required and knead the dough.
- now pinch a small ball sized dough and roll.
- boil for 15 minutes, without disturbing.
- drain off the bafla (boiled wheat dough) into a plate.
- now in a tawa heat 2 to 3 tbsp off ghee and roast bafla until it turns golden brown.
- finally, bafla is ready to be enjoyed with rajasthani dal.
Step-by-step
1
firstly, in a pressure cooker take ½ cup moong dal, ¼ cup masoor dal and ¼ cup soaked chana dal.
2
pressure cook for 4-5 whistles adding 1 tsp ghee and 3 cups water.
3
now in a large kadai heat 2 tsp ghee and splutter 1 tsp mustard, 1 tsp cumin and pinch hing.
4
add 1 onion followed by 1 tsp ginger garlic paste and 1 green chilli. saute well.
5
further, add 1 tomato and saute well.
6
additionally, add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp garam masala and 1 tsp salt. saute on low flame.
7
furthermore, add in prepared cooked dal, 1 cup water and mix.
8
simmer and boil for 5 minutes or until dal absorbs masala.
9
now add coriander leaves and mix well.
10
crush few bafla into pieces, so that you can enjoy with dal.
11
finally, serve dal bafla along with ghee, slices of onion and chilli.
Bafla prepartion
-
firstly, in a large mixing bowl take 1¾ cup wheat flour and ¼ cup rava.
-
also add 3 tbsp ghee, ¼ tsp turmeric, ¼ tsp ajwain, ¼ tsp baking soda and ½ tsp salt.
-
crumble and mix well making sure the dough is moist. need to hold the shape when pressed with a fist.
-
now add water as required and knead the dough.
-
knead to a semi-stiff dough as prepared for poori or baati.
-
now pinch a small ball sized dough and roll. press with a thumb and make an impression.
-
once the water comes to a boil, drop in the prepared wheat dough.
-
boil for 15 minutes, without disturbing.
-
once the wheat dough is cooked, it starts to float.
- drain off the bafla (boiled wheat dough) into a plate draining off the water completely.
- now in a tawa heat 2 to 3 tbsp off ghee. or bake in preheated oven (or in baati oven) at 180 degree celcius for 30 minutes, flipping in between.
- place the boiled bafla over ghee.
- cover and cook on medium flame for 5 minutes on both sides.
- roast on all sides until bafla turns golden brown.
- finally, bafla is ready to be enjoyed with rajasthani dal.
Video
Notes
- firstly, adding ghee to bafla is very important, else bafla may end up hard.
- also, you can cook bafla in oven / cooker or even tandoor.
- additionally, you can serve panchmel dal for a better combination.
- finally, rajastani dal bafla recipe tastes great when prepared with fresh homemade ghee.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/dal-bafla-recipe-bafla-bati/