Dal Baati (without oil)

Author Pratik Bhansali

Prep time

20 Min

Cook time

30 Min

Total time

50 Min

Print

With ImageWithout Image

Dal Baati (without oil)

Daal Baati is a traditional dish native to Rajasthan. This recipe is easy to make, without the use of any oil. The cracks in the baati help it cook even better.

Cook modePrevent screen from turning off

Ingredients

• 2 Cups Wheat flour
• 1 Cup Semolina
• 2 Teaspoons Cumin seeds
• 1 Teaspoon Mustard seeds
• 1 Teaspoon Garam masala
• 1 Teaspoon Turmeric powder
• 1 Teaspoon Coriander powder
• 2 Teaspoons Salt (or as per taste)
• 2 Cups of mixed lentils (Moong dal, Chana dal, Toor dal, Masoor dal and Urad dal)
• (yellow split lentil, split chickpeas lentil, pigeon pea dal, red lentil, black gram lentil)
• 3 Cups of water + As needed to form the dough

Instructions

Baati

1. Rinse & Soak the lentils (dal) in 3 cups of water while we get started on Baatis.
2. Mix the flours and add a teaspoon of each: salt and cumin seeds (cumin is optional, but do it!)
3. Add water as needed. Knead a firm dough and set it aside for 10 minutes.
4. Preheat the oven to 175 °C (350 °F). Shape the dough into small balls by rolling it in between the palms and flatten it from the top.
5. Bake baatis in the oven for about 20 minutes. Flip them after 10 minutes to ensure even cooking.

Dal

1. While the baatis are baking, you can get started on cooking the dal.
2. In a pressure cooker, add soaked dal, spices and salt.
3. Pressure cook it on a medium flame for 2 whistles. Release the pressure manually and stir well.
4. Heat a broad pan on a medium-high flame. Add mustard seeds and cumin seeds.
5. Let mustard seeds crackle and pop. If you wish to add any additional spices, add them at this point and roast. Another option is to mix dried ground spices into some water, make a paste and roast at this time.
6. Add cooked dal and stir well. Adjust the amount of water to match the consistency you prefer.

Notes

Serving: Break baatis into small pieces using your hands (this step is easier while baatis are still warm). Pour a generous amount of dal and serve hot! 

Notes: Adding semolina gives the baati a little rough texture.

To make the baati by steaming, take some water in a kadhai (up to around 1.5 inches). Place a metal strainer in it such that it is at least 1 inch above the water level (you can support this in the kadhai using an empty bowl if the strainer is too small). Cover it and let it steam on a medium-high frame for 20 minutes. However, this method requires the baati to be fried after steaming.

You can also use an idli cooker and idli plates.

Fun Fact:

It is believed that it finds its origin in the kingdom of Mewar where the Rajputs would leave chunks of dough below a layer of sand to bake it in the sun and would eat them. The traders from the Gupta empire later started eating them with 'panchmel dal' (a mixture of five lentils). 

Allergens: Contains Gluten

Contains: Tree Nuts, Soy (swap out soy with any plant-based milk)

Disclaimer: Some or all allergens may not be listed

Did you make this recipe?

Tag @pratik_sb on instagram and hashtag it #JVI