DAL BATTI | KHANDESHI DAL BATTI RECIPE | DAL BAFLA RECIPE

Dal Batti or Dal Bafle is one of the authentic dish of India.Here I am preparing the traditional Dal Batti recipe which is widely prepared in north west part of Maharashtra.I would like to give all credit of this recipe to my wonderful neighbour and also a dear friend Dhanashree Gharate from whom I have learnt this delicious dish.The recipe is same as that of traditional Dal Bati..i.e.दाल बाटी ……but the name is bit different like they call it as Batti i.e.दाल बट्टी.Also here maize flour is added with the wheat flour while making the Batti’s.(Semolina or Rava is not added in this recipe of Batti instead maize flour is added.)As usual Ghee is the key ingredient of this recipe,for without ghee Dal Batti cannot be complete.It is a difficult task for the health conscious people to eat it with ghee but you can’t skip it.The preparation of batti is very easy as all ingredient mixed while kneeding the dough enhances the taste of the batti.Here I have steamed the batti’s and then fried it.The dal i.e. is prepared for the recipe is also very simple.Here I have mixed Toor Dal/Arhar Dal with Moong Dal.You can prepare the dal with any one of them.The dal I had prepared was a bit spicy for we love spicy food.So lets start with the recipe…

DAL BATTI | DAL BAFLE | दाल बट्टी | दाल बाफले VIDEO RECIPE :

DAL BATTI | KHANDESHI DAL BATTI RECIPE | DAL BAFLA RECIPE | दाल बट्टी | दाल बाफले

course : main course
cuisine : maharashtrian
prep : 20 minutes
cook : 1 hour
total : 1 hour 20 minutes
servings : 4-5
author : suchita pradeep

RECIPE CARD FOR DAL BATTI | DAL BAFLE RECIPE :

INGREDIENTS :For Batti :

2 cups wheat flour / गव्हाचे पीठ
½ cup maize flour / मक्याचे पीठ
½ cup desi ghee
2-3 tsp carom seeds / ova / ajjwain
¼ tsp baking soda
Salt to taste
Water for kneeding
Oil / desi ghee for frying

For Dal :

¼ cup moong dal
¼ cup toor dal / arhar dal
1 medium onion chopped
1 small tomatoes chopped
2 tbsp ginger-garlic paste
1 tsp red chilli powder
½ tsp garam masala
½ tsp turmeric powder
½ tsp jaggery / sugar ( optional )
1-2 bay leafs , 4 cloves , 1 cinnamon stick
Cumin seeds & mustard seeds for tempering
Chopped coriander leaves for garnishing
Oil for cooking

METHOD :For Making Dough For Batti :

In a bowl add wheat flour,maize flour,carom seeds,baking soda,desi ghee and salt to taste.
Mix all ingredients nicely.
Mix the flour till you can hold it in your palms.
Now add water to the mix slowly.
Kneed a stiff dough.
The dough should not be loose.
Cover the kneeded dough and keep it aside.

Making Of Batti :

Uncover the kneeded dough.
Oil the dough.
Divide the dough in equal parts.
Now take one piece of dough.
Roll it into a small round shaped poori.
Apply ghee all over it.
Fold it to half and again apply ghee over it.
Now give it a final quarter shaped fold.
Gather all end at the top.
Shape it with light hand into a small ball shape.(Do not press the dough while shaping.)
These are your Batti’s.
Place them in a plate.
Now keep water for boiling into a steamer.
Place the batti’s into the steamer for steaming.
Steam the batti’s for 10-15 minutes.
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.
Keep oil or desi ghee in a kadhai for heating.
Add the batti’s to the oil / ghee.
Fry them on medium flame so that they get fried properly rom inside.
Be patient while frying.
Frying on low to medium flame makes the Batti’s crisp from inside.
Fry till the batti turns golden brown.
Remove the Batti’s into a plate.
Your Batti’s are ready now.

Making Of Dal :

Wash both moong dal and toor dal nicely.
Pressure cook the dals in cooker for 3-4 whistles.
In a pan or kadhai add oil.
Temper it with jeera,mustard seeds,cinnamon stick,cloves and bay leaves.
Now add ginger-garlic paste and fry till the rawness of the paste is gone.
Add chopped onions to it and fry till the onions turns golden brown.Now add chopped tomatoes and again give a nice stir.
Add the garam masala,turmeric powder and chilli powder as per your taste.
Give it a nice stir now add salt as per your taste.
Add jaggery/gud to balance the sour taste of tomatoes.
Now add the pressure cooked dals to the masala mix.
Mix everything nicely.
Add water to the dal.
The consistency should be medium not too thick nor too flowy.
Add chopped coriander leaves.
Let the dal cook to boil.
Your Dal for Batti is ready.
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.

STEP BY STEP METHOD OF PREPARING DAL BATTI | KHANDESHI DAL BATTI RECIPE | DAL BAFLA RECIPE | दाल बट्टी | दाल बाफले

For Making Dough For Batti :

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

Mix all ingredients nicely.
Mix the flour till you can hold it in your palms.

Now add water to the mix slowly.
Kneed a stiff dough.

The dough should not be loose.
Cover the kneeded dough and keep it aside.

Making Of Batti :

Uncover the kneeded dough.
Oil the dough.
Divide the dough in equal parts.

Now take one piece of dough.
Roll it into a small round shaped poori.
Apply ghee all over it.

Fold it to half and again apply ghee over it.

Now give it a final quarter shaped fold.
Gather all end at the top.
Shape it with light hand into a small ball shape.(Do not press the dough while shaping.)