Veg Recipes

Two easy and surefire ways to make Rajasthani traditional baati.


Dal Baati is a traditional dish from the state of Rajasthan in India. Which is made by baking hard balls of wheat and then eaten by adding a lot of ghee with a pungent mixture of lentils. Which makes it extremely tasty. It is usually eaten during extreme cold weather.


•A cup wheat flour

•1/4 cup chana dal

•1/4 tsp garam masala powder

•1/8 tsp turmeric

•1/2 tbsp lemon juice

•1/2 tbsp coriander leaves

•1/4 tsp cumin

•2 cups water

•1 tbsp urad dal

•1/4 cup green moong dal

•1/2 tbsp ghee

•1/2 tsp red chili powder

•1/4 tsp coriander powder

•2 pinch salt

•1/4 inch ginger

•1/4 tsp mustard seeds

•1/4 cup pigeon pea(arhar dal)

•For the dough.

•1/2 tbsp semolina

•1 pinch salt

•1 tbsp ghee

•Preparation time: 20 minutes

•Cooking time: 30 minutes

•Total Time: 50 minutes


STEP 1: Knead the dough for making baati.

To make baati, take a glass bowl and add wheat flour along with rava, salt and ghee. With the help of hands knead a hard dough with lukewarm water. Shape the dough into the shape of a ping pong ball. Meanwhile, heat on a gas tandoor and fry the dough balls on low flame for some time. Make sure they are brown and crusty.

STEP 2: Prepare the Dal.

Then, break open the top and pour some fresh ghee on the half. Then to prepare the lentils, wash all the pulses together and add 1 cup of water and a quarter teaspoon of turmeric. Pressure cook the dal for 2 whistles. Let the cooker cool down and remove the dal.

STEP 3: Temper the Spices.

Make a thin paste by mixing all the spice powders in 1/2 cup of water. Put ghee in a kadhai on medium heat, add cumin and green coriander. Once they start to crackle, add ginger. Then add the paste of the spice powder and fry it for a minute, add the cooked lentils.

STEP 4: Garnish the dal with lemon juice and coriander leaves.

Then add the remaining water and mix well. Bring it to a boil. Add lemon juice to it to get that extra zing. Check and add salt if needed. Garnish with chopped coriander. Serve hot with freshly made baati and dal.

~Nutrition Information:-

•Calories: 618kcal

•Carbohydrates: 68g

•Protein: 20g

•Fat: 31g

•Saturated Fat: 18g

•Cholesterol: 71mg

•Sodium: 942mg

•Potassium: 824mg

•Fiber: 20g

•Sugar: 5g

•Vitamin A: 575IU

•Vitamin C: 14.5mg

•Calcium: 81mg

•Iron: 6mg


•Make baati.

Preheat oven to 375 F degrees. Line a baking tray with parchment paper and set aside.

In a bowl add flour, semolina(suji), gram flour, carom seeds, fennel powder, red chili powder, salt and a pinch of baking soda. Mix until well combined.

Add 1/3 cup melted ghee to it.

Add ghee to the flour, mash it with your fingers, until it becomes like crumbs.

Now add some milk as required and knead a hard dough and keep it aside for 10-15 minutes.

After giving the dough some rest, divide the dough into 8 equal portions. Make a ball out of each dough ball, press it and then make a dent in the center.

Place all the bati on a baking sheet and brush with ghee using a pastry brush.

Bake at 375 F degrees for 15-18 minutes or until bottom surface is lightly golden brown. Then take out from the oven, turn all the baatis over and bake from the other side for 15-18 minutes again till they are done.

•Make lentils(dal)

To make dal, first put all the pulses in a bowl and add enough water to soak the lentils for 3-4 hours.

After soaking, drain the water and put the dal in the pressure cooker. Add 4 cups of water, salt and turmeric powder and mix.

Pressure cook on high for 2 whistles and then reduce the flame and cook for 10-15 minutes till the lentils are completely soft. To cancel.

Now heat oil and ghee in a kadhai on medium heat. When hot, add mustard seeds and cumin seeds and let them crackle. Then add chopped garlic, ginger and green chillies and fry for a few seconds or till it turns golden brown. Then add chopped onions and cook till the raw smell goes away and they become translucent. Now add tomatoes and cook for 2-3 minutes. Then add coriander powder, cumin powder, garam masala and salt as per taste. Cook the spices for 1 minute. Now add the cooked dal to the pan and mix. At this time adjust the consistency of the dal, add water to thin the dal. Let the dal boil for 5 minutes and then add fresh cilantro(dhaniya).

Sprinkle cardamom(ilaichi)powder and garam masala powder on top and serve immediately with baati and extra ghee.

~Serving Methods:-

•To eat, crush the baati in a plate, pour a lot of dal and ghee over it and enjoy!

~Health benefits of eating lentils.

•Weight management..

•Pulses are rich in protein and fiber. This works well for people who want to lose weight because pulses are a great way to get protein and fiber, except for the high fat content. Therefore, eating lentils can give you the right amount of energy and nutrition, but without accumulating calories. The protein and fiber in pulses also fills the stomach and contributes to a feeling of satiety. This means that consuming pulses can help control your appetite and prevent overeating.

•Healthy cells..

•Due to all the protein, iron and folate(folic acid), eating lentils regularly also ensures that your cells remain healthy enough for the process of repair and renewal. Iron may, in fact, even lower your risk of developing anemia. From your immune system to digestion, everything will be fine and the risk of developing any disease will be reduced with daily consumption of lentils.

•Better heart health..

•Lentils are considered extremely healthy for the heart, which help reduce bad cholesterol and lower blood pressure. Consuming pulses daily can also ensure that your heart remains healthy, which can reduce the risk of developing heart diseases.

~Change in taste:-

•First of all, it is very important to pour ghee in the baati, otherwise the baati may become hard.

•Apart from this, you can also cook baati in oven/cooker or tandoor.

•Also, you can add more lentils for better taste.

Finally, dal baati churma tastes great when eaten with freshly made homemade ghee.



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