Dal baati


Dal baati is an Indian dish of dal and baati. It is popular in Maharashtra's Khandesh and Vidarbha region, Rajasthan, Gujarat, Uttar Pradesh and Madhya Pradesh.
Dal is prepared using tuvaar dal, chana dal, mung dal, moth dal, or urad dal. The pulses or lentils are cooked together after being soaked in water for a few hours. First, a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera is added into the hot oil. Then green chilli, garlic and some spices including hing, red chilli, haldi, coriander, ginger are added. There may be a sweet and sour version of dal in some regions. Finally, the boiled daal is added and cooked.
Baati is a hard bread made up of wheat flour commonly known as aata. Wheat flour is kneaded with little bit of salt, dahi and water. Tennis ball-sized round balls of this dough are cooked in a well-heated traditional oven. When the baati becomes golden brown in colour, it is greased with ghee and is then served with dal, rava ladoo, rice, pudina chutney, kairi chutney, green salad with much onion, and fresh buttermilk.

Dal bafla

Dal bafla is a variation of dal baati, where the normal Bafla is boiled before baking it in traditional baati oven. Batti is replaced by the bafla, a softer version of it.