Tuesday, 15 January 2013

Dal Baati

A very popular dish “Dal Baati” from Rajasthani cuisine.


1/2 cup split green gram (dhuli moong dal)        
1/4 cup split Bengal gram (chana dal)   
1/4 cup green gram      
1/4 cup red lentils (masoor dal)
1/2 tsp turmeric powder           
A pinch asafoetida       
1/2 tsp cumin seeds     
6-7 garlic cloves, mashed
1 tsp coriander powder
1 tsp red chilli powder 
2 large tomatoes, chopped       
1 tsp garam masala powder     
2 tbsp fresh coriander leaves, chopped
2 green chillies, chopped
2 tbsp Oil + 1 tbsp ghee
2 bay leaves
Salt to taste

For Baati

4 cups Whole wheat flour
5 tbsp gram flour         
1 tsp carom seeds        
1/2 tsp baking powder 
1 cup pure ghee +for soaking and serving


For Dal

  • Soak dals in 4 cups of water for at least two hours. Then drain and boil them in 4 cups of water with salt and turmeric powder till done.
  • Heat oil + ghee in a pan. Add cumin seeds, bay leaves and asafoetida.
  • When cumin seeds start to change colour, add green chilli, garlic and sauté for one minute.
  • Add the tomatoes, salt, coriander powder and red chilli powder and cook till oil separates.  
  • Add cooked dals and water if required. Cook for another 5-7 minutes stirring well.
  • Add garam masala powder and serve hot garnished with coriander leaves.

For Oven baked baati

  • Take flour and besan in a bowl. Add salt, carom seeds, baking powder and half a cup of pure melted ghee. Mix well to crumbly mixture.
  • Knead into stiff dough using sufficient lukewarm water. Keep aside covered for 10 min.
  • Preheat oven to 180°C.
  • Now take small portions and press firmly and roll into round balls and press slightly.
  • Place the baatis on wire rack and bake for 20-25 min till the top goes slightly brown and hard. (keep watch on baatis, do not over cook)
  • When done, dip hot baati in hot ghee and keep in casserole.
  • Serve hot with dal and garlic chutney.


  • Dip baatis well in the ghee else you miss the real taste J Also, ghee helps in keeping them moist and soft, else you end up eating crumbly, dry mixture.
  • Keeping the hot ghee-dipped baatis covered in a casserole.
  • The best way to have Dal baati is crush baati into small pieces, add in ghee, dal, chopped onion and garlic chutney, and then enjoy with hands rather than spoonsJ
  • You can try baatis with spicy kadhi also. (as I like with kadhi more.)
  • Authentically, Baatis are made in a tandoor/Baati oven.

Sending to Sara's tasty buds


  1. this is super yummy snack and love that it is baked and not deep fried.

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