Masala dal baati | dal baati is an authentic and popular rajasthani recipe. I have tasted this in Rajdhani restaurant in chennai few times and tried at home once too. But i am not so satisfied with the results and so I didn’t post that time. Recently i happened to try this at my friend’s place, who has come from Chennai, to stay with her daughter who is studying here. they are basically from Rajasthan and settled in Chennai. The dal baati tasted awesome and she served me this Masala dal baati and also panner stuffed dal baati. Along with that she served me a delicious aamras too, which i have posted few months back. Though i asked her the recipe, somehow i forgot the details of the recipe. So again messaged her for that. She patiently explained my queries and today i tried it at home. It turned out very well. Traditionally split green gram dal is added but if you want you can replace with yellow moong dal or toor dal or mix of both. Check out a similar Dal dhokli recipe
Preparation Time : 15 mins | Cooking Time : 20 Mins + baking time 35 minutes|Serves: 3
For dal
Split moong dal 1/4 cup
Channa dal 1 tblsp
Ghee 2 tsp + 2 tsp (for serving)
Turmeric powder 1/4 tsp
Garlic 2 pods
Red chili powder 1/2 tsp
Red chili 2
Salt as needed
For potato stuffing
Potato 1 small
Ginger a small piece
Garlic 2 pods
Green chili 1
Salt as needed
Asafoetida a pinch
Coriander powder 1/2 tsp
Cumin powder | jeera powder 1/4 tsp
Amchoor powder 2 pinches
For baati
Atta | whole wheat flour 3/4 cup
Ajwain| omam a pinch
Salt as needed
Ghee 2 tsp
Method:
- Wash and cook the dal with enough water, in a pressure cooker.
- In a bowl add atta, ghee, ajwain and salt. Mix well and add water little by little to make it a stiff dough.
- Cover it and keep it aside for 10 minutes.
- Boil and mash the potato.
- Grind the ginger, garlic and green chili into a paste.
- In a bowl add the mashed potato, ground paste, cumin powder, coriander powder, salt, asafoetida and amchoor powder.
- Mix well evenly.
- Make equal big lemon sized balls of the dough.
- Using your hands make a dent in the middle for stuffing the potato. If you are not making any stuffing, just make the dough into balls and continue with the baking process.
- Stuff little potato mixture into the dent.
- Close it carefully and make it like a ball. the same procedure how we do for aloo paratha.
- Grease a baking tray and bake in a preheated(5 minutes) oven at 160 degrees for 45 minutes or till the top portion becomes golden brown. Mine got over by 35 minutes.
- Brush it with ghee before you put it into the oven.
- While it is getting baked, let’s keep the dal ready. Add ghee in a pan. Slice the garlic into thin long pieces.
- Add turmeric powder, red chili powder, salt, broken red chili and garlic to the pan.
- Keep the flame low and do not get it burnt. Add the cooked dal to this and add 1 cup of water.
- Boil this for 5-7 minutes and switch off the flame.
- Dal is ready and baati is also ready. Let’s assemble the dal baati.
- Break the baati with your hands and add it in a bowl.
- Pour hot dal on this and spoon in the ghee .
- Serve immediately.
- I changed the serving plate while taking the main pictures of the dal baati recipe.
- You can make this dal baati without stuffing. Simply bake the baatis after kneading the dough.
- Instead of potato paneer can also be stuffed inside.
- If you do not have an oven, drop the dough balls in oil | ghee and deep fry.
- In case you are following this make flatten the balls slightly, so that it will make the process bit quicker.
8 comments
Quick question – what if I don't have an oven? Can I deep fry the baati?
Thank you.
Thank you, now updated in the notes section. You can deep fry in oil| ghee
Vow! wholesome meal by itself! Will definitely try this. Never knew that the baati can be baked, which makes it healthy. Thank you Jeyashri, your clicks helps in making it look easier. One question, can we not use the full moong??
I am a huge fan of this. But stuffed baati!!! heard first time. will make it
The temperature you have mentioned is 160 celsius or Fahrenheit??
Its 160 degree Celcius
Split yellow moong only or whole green moong can also be used???
Yes you can use