Dal Bati (Rajasthani cuisine)
When you mention about Rajasthani food dal bati has to be on the top of the list, otherwise it is incomplete. Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal, but oven also works great.
My daughter in law is from Jaipur, Rajasthan; I can entice her any time just mentioning dal bati and gatte ki kadhi. First time I had dal bati in Jaipur, Apno Gaon a restaurant with village setting that was a memorable experience. They served dal bati with buttermilk known as chaach. I suggest having this for leisurely lunch/dinner.
- 1/4 cup chana dal (split gram)
- 1/4 cup toor dal
- 1/4 cup moong dal (split with skin)
- 1/4 cup urad dal (split black lentil with skin)
- 1/4 tbsp turmeric (haldi)
- 2 tbsp ginger grated
- 1-1/2 tbsp salt
- 1 tbsp coriander powder (dhania)
- 2 tbsp mango powder (amchoor)
- 1/2 tbsp garam masala
For seasoning
- 3 tbsp clarified butter (ghee)
- 1 tbsp cumin seeds
- 1/8 tbsp asafetida (hing)
- 1/2 tbsp chili powder
- 2 dried red chili broken in pieces
For Bati
- 1 cup whole wheat flour (roti ka atta)
- 1/4 cup fine sooji (semolina)
- 1/8 tbsp baking powder
- 1/2 tbsp salt
- 1/4 cup clarified butter (ghee)
- 1/2 cup milk use as needed
For serving
- About 1/4 cup hot clarify butter (ghee)
Combine all dals, wash changing water few times. In a pressure cooker add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium high.
After pressure cooker start steaming lower the heat to medium and cook for about eight minutes. Turn off the heat; wait until all the steam has escaped before opening the cooker.
Dal should be soft and mushy, consistency of the pourable batter, if needed add hot water. The consistency of the dal will thicken over time.
Add garam masala and amchoor, mix it well.
Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafetida, red chilies and red chili powder. Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water. Pour spiced Chaunk over dhal. Mix it well and let it simmer for two to three minutes.
Dal is ready.
For the Bati
Preheat the oven to 350 degree F.
In a mixing bowl mix all the dry ingredients together, flour, sooji, salt and baking soda. Add the ghee and mix with fingers, add the milk as need to make firm dough, knead the dough well. Set aside for about 10 minutes.
Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the batis over cookie sheet about one inch apart and place the pan on middle oven rack and bake at 350 degree F in a preheated oven for 25 minutes. Turn them over and bake for another 30 minutes until batis are golden brown all around.
Break one bati from one side to make sure they have cooked through.
How to Serve
- Break the bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with bowl of hot dal.
- If you have baked the batties earlier heat the batties in oven for about 10 minutes.
How to make Dal Bati: A Flavorful Rajasthani Specialty
Dal Bati is a quintessential Rajasthani dish that consists of two main components: dal (lentils) and bati (baked wheat flour balls). This dal bati recipe is a beloved vegan culinary delight in Rajasthan, known for its hearty flavors and wholesome ingredients. Served with a side of churma (sweetened crushed wheat) or form of bread, dal bati is a complete meal that offers a perfect balance of savory and sweet flavors, making it a favorite among food enthusiasts.
To prepare the dal, begin by combining all the lentils and thoroughly washing them, changing the water a few times to remove any impurities. Once cleaned, transfer the lentils to a pressure cooker and add four cups of water along with salt, turmeric, coriander powder, and ginger. Place the pressure cooker on medium-high heat and allow it to come to pressure. Once pressurized, reduce the heat to medium and let the dal cook for approximately eight minutes.
After cooking, turn off the heat and allow the pressure to release naturally before opening the cooker. The dal should have a soft and mushy consistency, resembling pourable batter. If needed, adjust the consistency by adding hot water, keeping in mind that the dal will thicken over time. Once cooked, stir in the garam masala and amchoor to enhance the flavors.
For the seasoning, heat ghee in a small saucepan until moderately hot. Add cumin seeds and let them crackle, then add asafetida, red chilies, and red chili powder. Stir the spices for a few seconds, being careful not to burn them. If necessary, add a teaspoon of water to prevent burning. Once the spices are fragrant and well combined, pour the seasoned ghee over the dal mixture.
Stir well to incorporate the flavors and allow the dal to simmer for two to three minutes, allowing the spices to infuse into the dish. Moving on to the preparation of the bati, preheat the oven to 350 degrees Fahrenheit. In a mixing bowl, combine all the dry ingredients including flour, sooji (semolina), salt, and baking soda. Add ghee to the dry ingredients and mix thoroughly with fingers until the mixture resembles coarse crumbs. Gradually add milk as needed to form a firm dough, and knead the dough well to ensure even distribution of ingredients. Let the dough rest for about 10 minutes to allow the gluten to relax.
Divide the dough into eight equal portions and shape each portion into rough balls. The dough balls may have cracks, which is normal and aids in even cooking. Arrange the batis on a cookie sheet, leaving about an inch of space between each one, and place the sheet on the middle rack of the preheated oven. Bake the batis for 25 minutes, then turn them over and bake for an additional 30 minutes or until they are golden brown all around. To ensure they are cooked through, break one bati open from the side.
To serve, break the bati into two pieces and drizzle about a teaspoon of hot melted ghee over each piece. Serve the batis alongside a bowl of hot dal for a comforting and flavorful meal. If the batis were baked earlier and have cooled, reheat them in the oven for about 10 minutes before serving to ensure they are warm and crisp.
Tips for Perfect Dal Bati
- Consistency of Bati Dough: Ensure that the bati dough is firm and smooth, as it will help in shaping the batis and prevent them from crumbling during baking.
- Baking Temperature and Time: Bake the batis at a moderate temperature until they are golden brown and crispy on the outside, ensuring they are evenly cooked throughout.
- Tempering Technique for Dal: Take care while tempering the dal to ensure the spices are well-infused and aromatic, enhancing the flavor of the dish.
Variations of Dal Bati
- Stuffed Batis: Add a flavorful stuffing of spiced mashed potatoes or paneer (Indian cottage cheese) inside the batis for an extra burst of flavor and texture.
- Sweet Churma: Customize the churma by adding jaggery or gur instead of powdered sugar for a richer and more traditional sweetness.
Benefits of Dal Bati
- High in Protein and Fiber: Dal bati is a nutritious meal that provides a good amount of protein and fiber from the lentils and whole wheat flour, promoting satiety and aiding in digestion.
- Rich in Essential Nutrients: Packed with essential vitamins, minerals, and antioxidants, dal bati offers a nourishing and wholesome meal option for individuals of all ages.
Frequently Asked Questions (FAQs)
Can I make dal bati without an oven?
- Yes, you can cook the batis on a stovetop over an open flame or in a traditional tandoor for authentic flavor and texture.
Can I use different types of lentils for the dal?
- Yes, you can use a variety of lentils such as masoor dal, moong dal, or chana dal to prepare the dal according to your preference.
Is Dal Baati a vegetarian dish?
- Yes, Dal Baati is a vegetarian dish that's popular among vegetarians and non-vegetarians alike for its rich flavors and wholesome ingredients.
Explore more delightful Rajasthani recipes on Manjula's Kitchen, such as Gatte Ki Sabji for another culinary adventure.
Explore more appetizer recipes on Manjula's Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)
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Ankita
November 4, 2018 at 2:23 pmThank you Manjulaji; this is the perfect recipe for baati! Mine came out crisp on the outside n moist inside. I flipped them every 10 mins n moved them around for an even bake. I was done in 40 mins. 350F is the perfect temperature. Another tip is not to work the dough too much to avoid chewiness.
Manjula Jain
November 5, 2018 at 9:24 amAnkita, thanks for the tip
Sharadritu
May 27, 2018 at 5:29 amI tried ‘Dal Batti’ today and it turned out ‘delicious’…. dal was delicious and the batti’s were great too….. thanks ????
Mg
January 3, 2018 at 11:20 amHello Manjulaji,
I tried this recipe & my baati turned out to be over cooked & were literally burnt.
What would you suggest so that next time they turn out to be perfect.
Manjula Jain
January 17, 2018 at 11:55 pmMG, try on lower setting
Priya
July 1, 2017 at 11:43 pmWhile baking in an otg .. which rod should be on..only the bottom one ( like while baking cakes ) or both rods?
Ambika
March 10, 2017 at 8:08 amI don’t have any oven nor electric nor gas. any alternate method to make bati. i love Rajasthani cuisine.
Manjula Jain
March 10, 2017 at 9:48 pmAmbika, how about the traditional way over charcoal
Best Restaurant In Jaipur
January 19, 2017 at 10:44 pmSuch a nice blog, Daal Baati Choorma is a popular rajasthani food. I like to eat Daal Baati Choorma very much. Thanks for Sharing the Recipe……..
Smita
December 27, 2016 at 9:46 pmI have made bati 4 times using this recipe. They taste awesome every time. But they are a little too crispy when baked for the times mentioned in the recipe. So for the last time around I baked them for 15 minutes and then for 10 minutes turning once. They were perfect. Thank you for sharing the recipe.
Khushi Jain
November 3, 2016 at 1:49 amMy Dadi serves Dal Bati with extreme ghee in it. That’s why it is very famous in Rajasthan as it can be cooked easily for many people.
Khushi Jain
October 24, 2016 at 3:24 amThis is special Dish of Rajasthan and we have added this Dish in our Menu!!
Bhakti
July 21, 2016 at 5:39 amI don’t have middle rack so what shall I use high or low ,at what temperature and for how long?
Manjula Jain
July 23, 2016 at 12:47 pmBhakti use lower rack
Shaily Jain
May 5, 2016 at 5:47 amManjulaji can we make baatis in a microwave oven? If yes, then for how long should they be cooked?
Manjula Jain
May 9, 2016 at 1:56 pmShaily, I have never tried bati making in microwave I have no idea if they will come out good
neha singh
May 2, 2016 at 11:02 amI have a convection microwave can I make batis in it
Preeti
December 27, 2015 at 11:04 amI tried this exact recipe, batis turned out to be perfect and so good. They were crispy and yet soft . Amazing flavors. Thank you so much Manjula ji .
Manjula Jain
December 27, 2015 at 4:02 pmPreeti, Thank you, I appreciate your comment it is encouraging
Sunita
October 8, 2015 at 12:31 pmCan I use oil instead of ghee to make Bati’s?
Namrata
September 16, 2015 at 5:35 amManjulaji
Thanks a ton for posting this recipe. I m a jain and this was perfect paryushan meal for us. I used coarsely ground wheat atta and water instead of milk. Dint use the baking powder and yet the baatis turned out perfect. Dal was delicious too. Thanks once again and may grace be in your hands always.
raju sirvi
July 16, 2015 at 3:55 amThis is very most
Margaret
July 16, 2014 at 4:11 pmDear Manjula,
Thank you for another delicious recipe! The dal is one of the best I’ve tasted, and so easy to make! The batis were too rich for me, but my husband could not stop eating them. So, another winner I will be making again.
Best wishes,
Margaret
Aara
August 30, 2014 at 1:58 pmnice
megha sorout
July 14, 2014 at 4:25 amcan we make bhati without using oven
Himani
June 6, 2015 at 9:40 amCan we make battis in gas tandoor ?if yes, then at what flame and how much time?
Manjula Jain
June 7, 2015 at 5:31 pmHimani,
Gas tandoor will work better then oven, it has been long when I used that in India, I think it should be on medium flame but how long you will have to try
heena
July 22, 2015 at 12:09 amYes you can make
anonymous
July 13, 2014 at 7:12 pmI like all of your recipes, you are god gifted and a wonderful cook. I want to know where did you get your green soup bowls in the background, tried to find online but didn’t see this kind.
Prema
July 12, 2014 at 11:12 amThank you for all your recipes.
Could you please post recipe for pita bread
tanushree
July 9, 2014 at 10:30 amManjula ji
I would like to suggest you something so that the bati’s made will b more authentic n traditional in taste.
1.When you knead the dough for bati don’t use baking powder as after baking it will give a bad aroma .
2. Dont use suji instead use d flour that is grinded more rough(mota aata).
3. Use 2-3 teaspoon yogurt in dough.
4.1/6th spoon of ajwain also.
Hope u find my suggestions useful and the above stated recipe is of authentic, traditional rajasthani dal baati.
Sunil Kambrath
November 6, 2016 at 5:10 pmThanks Manjula ji for posting this recipe. Will try next time. How do you do it in Gas stove? Use cooker or any
Thanks Tanushree for the suggestion for making authentic one.