Dal Bafla Recipe

Dal Bafla is a dish that hails from the heart of India, that is, Madhya Pradesh. It is similar to the Rajasthani staple dal bati or the Bihari signature litti. The dish is essentially a ball of baked dough that is served with a side of zesty dal (usually tuur dal). To eat, you simply crumble the dough balls and drizzle it with some dal and a dollop of ghee. The taste is a delicious blend of baked hard wheat soaked in dal. You can make some of this delicious dal bafla at home with the recipe below!

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Dal Bafla Recipe

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Course

Main Dish

Cuisine

Indian

Cook Time

45 minutes

Servings

people MetricUS Imperial

Ingredients

For the bafla

• 2 cups Wheat flour
• 1/4 cups maize flour
• 1/2 cup ghee
• 1 tsp Cumin seeds
• 1/4 tsp ajwain
• salt to taste

For the dal

• 1.5 cup toor dal soaked
• 1 tsp red chili powder
• 1/2 tsp Mustard seeds
• 1 tsp sugar
• 1/2 tsp Turmeric powder
• 1 tbsp Desi Ghee
• 2 tbsp chopped coriander leaves
• a pinch of asafoetida
• salt to taste

Course Main Dish Cuisine Indian Cook Time 45 minutes Servings people MetricUS Imperial Ingredients For the bafla 2 cups Wheat flour 1/4 cups maize flour 1/2 cup ghee 1 tsp Cumin seeds 1/4 tsp ajwain salt to taste For the dal 1.5 cup toor dal soaked 1 tsp red chili powder 1/2 tsp Mustard seeds 1 tsp sugar 1/2 tsp Turmeric powder 1 tbsp Desi Ghee 2 tbsp chopped coriander leaves a pinch of asafoetida salt to taste

Votes: 5 Rating: 5 You: Rate this recipe!

Instructions

For the bafla

1. In a large bowl, mix all the ingredients together to make a stiff dough, adding a little water at a time.
2. Divide the dough into smaller balls, and roll them using your palms to make them smoother.
3. Bring water to a boil in a large pan. Add salt and turmeric, and then cook the dough balls till they float on the surface. Place them on a kitchen towel to drain excess water.
4. Once they are dried, bake them in the oven at 150 degree C for till crisp and golden on both the sides.

For the dal

1. Pressure cook the dal in 3 ½ cups of water for 3 whistles, by adding salt and turmeric powder. Let the steam escape and then add the hing and stir well. Add a little water if it is too thick, and bring to a boil.
2. Meanwhile, heat ghee in a pan, add mustard seeds and let it splutter.
3. Add red chilli powder, and quickly pour this tadka in the boiling dal. Add sugar and remove from the flame. Finish with coriander leaves.
4. Place two baflas on a plate, crumble them using your fingers, add a teaspoon of ghee, and pour the dal on top.