~ Daal Baati!!

Daal Baati is a famous Rajasthani dish, one that scared me for a long time. You see, making it looks very tedious and tiring, but in reality it isn’t! The first I decide to make this yummy dish, was thanks to 2 of my very close friends making it for me and telling me that it wasn’t rocket science. So a little bit of googling and mixing recipes and trying it out a handful number of times, here’s my take on making Daal Baati, so read along.


For the Baatis:

  • 2 cups wheat flour
  • 1/2 cup semolina
  • 2 tablespoons ghee
  • 1 pinch salt

For the Daal:

  • 1/4 cup green moong dal
  • 1/2 cup toor dal
  • 1 tablespoon white urad dal
  • 1/4 cup chana dal
  • 1/4 cup yellow moong dal
  • 2 tablespoons ghee
  • 1/2 teaspoon garam masala powder
  • 1/4 teaspoon red chilli powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon coriander powder
  • 2 saboot dried red chillies
  • 2 small green chillies slit
  • Salt to taste
  • 1/2 tablespoon coriander leaves for garnish
  • 1/4 teaspoon cumin seeds
  • 3 cups water


For the Baatis:

Take a bowl, and all the flour, rawa, salt and ghee. Using your hands, knead a very stiff dough with warm water. Shape the dough in small balls and lightly press to make an oval kinda flattened ball.

Place them on a lined baking tray in the pre-heated oven and bake raw Batis at 375 F until bottom surface turns light brown. It usually takes around 12-15 minutes. Take it out from the oven and flip each Bati upside-down to cook the other surface. Place baking tray in oven again and bake for another 10-12 minutes. Now, take the tray out from the oven and when they are cool enough to handle, crush them slightly and pour some Ghee before serving. Serve hot!

For the Daal:

There are 2 steps in preparing the Daal. Firstly wash all the dals together and add the water and a pinch of turmeric and salt. Pressure cook the dals till 2 whistles. Allow the cooker to cool.

Now, mix all the spices in 1/2 cup of warm water to make a think paste. Put ghee in a pan over medium heat and add cumin, chillies and cumin seeds to it. Once they splutter, add the spice paste. Fry for a minute and add this to the cooled down daal. Skip the chillies if you don’t want a spicy kick to the Daal.

Once you have combined the cooked paste with the cooled down Daal (not cool-cool, just pressure released cool) add the remaining water and stir well if it needs to be thinned out. Bring it to a boil and for that extra twist – add lemon juice to it and more salt if your taste needs some more. Garnish this with chopped coriander and serve with fresh hot out of the oven baatis. Drizzle some extra ghee on top!!


Let me know how you liked them…

Until next time, stay hungry!

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