Dal baati recipe | Easy dal baati - Raks Kitchen (2024)

Dal baati from scratch with a delicious dal and baked baati that is lesser in calories. You have the choice of deep frying baati or serving as such.

I tasted Dal Baati only last year. Weird right? That too I came to know only then. When I was served at a friend’s place.

I really loved it and wanted to take the recipe from her. Saw this Dal baati recipe at Khaugri and bookmarked it few month back.

But recently wanted to eat this dal baati, so I wanted to try and blog it too. I had this last year when I visited Pune – Rajdhani restaurant.

Saw it in a mall and suggested Vj to have lunch there. Have heard about Rajdhani in Chennai that they serve so many varieties of food and dessert.

So wanted to give a try there in Pune as I know I wont get a chance to go there at Chennai.

But service at Pune was not that good service where we went. Or may be we went late for lunch.

There were few items missing or they forgot our table. Also we all were South Indians and whoever accompanied us never felt filling and they were waiting and waiting for some rice to be served.

But everything was served in small quantity and they never re filled our dishes – as they supposed to do (as far as I know).

And I think no one liked the food. Somehow I liked as I like most of the North Indian cuisine.

Related post

Check out my Panchmel dal recipe.

From that time, everyone in our family runs away if they hear the name Rajdhani. But I sure want to visit the one at Chennai once in my life time.

Coming to today's recipe, I learnt from Sindhi family friends who served this when we visited them.

She told it will be very filling and they have it for lunch, we just had for snack. It was so yummy.

Her mom in law made it and she was kind enough to get the recipe and share it to me.

It turned out so delicious. I loved the creamy dal, it was very unique with urad dal which makes it creamy.

I am sure the dal will be nice with rice as well. Do try, it is one of the highly recommended recipe.

Instructions

1. For making dal, soak dals together for minimum 1 hour. Pressure cook with 2 cups of water for 3-4 whistles in medium flame.

2. Grind chopped tomatoes, peeled and chopped ginger and green chillies to make a puree.

3. Heat kadai with ghee in medium flame and add jeera, followed by asafoetida. Add turmeric and dhaniya powder in low flame and without burning, give it a stir.

4. Add the ground tomato puree and mix well. Add chilli powder, garam masala powder and salt. Fry for 2 minutes or until ghee floats on top.

5. Add cooked dal mashing well and add water to adjust the consistency.

Bring to boil, let it boil for 2 minutes or until the desired consistency is reached. Add coriander leaves and switch off the flame.

Baati

6. For baati, in a mixing bowl, mix flour, semolina, salt, ajwain and ghee well. Add water little by little and make a very stiff dough.

It should not be smooth and should be having cracks.

7. Pre heat oven to 180 deg C. Mean while, divide the dough to 10 equal sized balls and flatten it with a dent in the middle for easy cooking.

These patties should be having cracks, it helps in easy cooking. Arrange in a baking tray.

Brush generously with ghee and bake for 15 minutes. After 15 minutes turn the baatis and bake for another 15 minutes or until the baatis turn golden in colour.

8. Give some standing time and break it. Just before serving, heat enough ghee in a kadai.

Finally, dip the broken baatis in it and serve in a bowl topped with the prepared dal. (I just again brushed with generous ghee).

Serve hot ghee dipped baatis with the finger-licking good dal- generously - generous enough to drink it, yumm.

Recipe card