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Dal Baati

Author: Pavani
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Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Course: Main Course
Cuisine: rajasthani
Servings: 4 serving


For the Baatis:

  • 1 cup Atta (Wheat flour)
  • ¼ cup Rava (Sooji/ Semolina)
  • 2 tbsp Besan (Chickpea flour)
  • ¼ tsp Baking soda
  • ½ cup Yogurt - , well beaten
  • 2 tbsp for the dough & 2tbsp Ghee (Clarified butter) - for brushing on the baatis
  • a pinch Turmeric (Haldi)
  • 1 tsp Ajwain
  • to taste Salt

For Panchmel Dal:

  • 2 tbsps Moong dal Split
  • 2 tbsps moong dal Green (whole) (I used split green )
  • 2 tbsps Toor dal
  • 2 tbsps Masoor dal
  • 2 tbsps Chana dal
  • 4 chilies Green - slit
  • 1 Ginger " - finely grated
  • 2 Bay leaves - fresh or dry
  • 1 tsp Cumin seeds
  • ½ tsp chili powder Red
  • to taste Salt
  • Cilantro (Coriander leaves) - for garnish


  • To make Baatis: Mix all the ingredients together. Make a stiff dough by slowly adding lukewarm water. Cover with a damp towel and set aside for at least 30 minutes.
  • Preheat oven to 400°F. Line a baking sheet with parchment.
  • Divide the dough into equal size balls, I was able to get 8 lemon size balls with the quantities given. Roll them into smooth balls.
  • Place them on the prepared baking sheet. Brush the baatis with the remaining melted ghee.
  • Bake for 35-45 minutes or until golden brown. Remove and serve with the melted ghee and Panchmel dal.
  • To make Panchmel Dal: Optional step: Soak the 5 dals for 1 hour. I did this to make the cooking part faster.
  • Pressure cook the dals until very tender and mushy.
  • Heat 1tbsp ghee in a small saucepan, add cumin seeds and bay leaves. Once the seeds start to turn golden add green chilies and ginger. Cook for 1-2 minutes or until ginger is fragrant, take the pan off the heat and add hing and red chili powder. The residual heat is enough to cook the dry masalas.
  • Pour the tempering over the cooked dal. Mix well and serve with baatis or plain steamed rice.
  • To Serve: Break the baatis into smaller pieces, pour a spoonful of ghee and some dal on it. Top this off with Churma (recipe coming up) and ENJOY!!!


Lets check out what my fellow Marathoners have cooked up for Day 1 of BM# 12.