Rajasthani Dal Baati (Lentils & hard baked wheat flour bread)

Rajasthan!! I love this place, its immense beauty, culture, people, places , cuisine , & how can I miss the opportunities to shop ethnic clothes and jewelry :). I have enjoyed every bit of Rajasthani food that I have eaten. It was my desire to learn to cook this cuisine. Luck knocked my door :). I have all the chance to learn it all from my mother in law :). So now they would be a part of my experiments too.

A little bit about the dish. It has long shelf life and high nutritional content (high fibre), however a little high in calories too. It is prepared with minimal quantity of water (that would say why it’s so commonly cooked in Rajasthan, where the availability of water is scarce). It’s typically eaten with Dal or Gatte ki Sabzi (a dish that I hope to try to make sometime).

A little time-consuming to make but is really worth all the effort :). Hope you all enjoy it like I do. I tried to make my own version for the dal. There are various ways of cooking it.


For Baati:

3 cups wheat flour

3/4 to 1 cup of Ghee (yes this is  a lot, but this is what gives it the tender taste)

salt to taste

very little luke warm water to knead the dough

For Dal:

1/2 cup Urad dal (split skin less black gram lentil)

1/2 cup Chana dal (whole Bengal gram lentil)

1/2 cup split green Moon dal (split green gram lentil)

2 – 3 cups of water (this you can adjust based on how you like the consistency of the dal)

2 tsp turmeric powder

salt to taste

juice of half lemon

For dal tadka:

1 tbsp ghee

1 tsp cumin seeds

2 whole red chillies

2 tbsp coriander powder

1 tsp red chilli powder


To make Baati:

  1. Pre heat the oven to 400 deg.
  2. In a mixing bowl, add the wheat flour, salt to taste & ghee. Mix well until the flour is coated well with ghee.
  3. Now add water little bot at a time. Try using as little water as possible to knead the dough.
  4. This dough will be a little stiff.
  5. Once the dough is ready, separate the dough into small pieces and shape them into balls.
  6. Place these in the oven for baking. Bake them at 400 deg. Every 10 minutes make sure to check them and make sure they don’t burn. Turn them over once one side is cooked and cook it from the other.

To make Dal:

  1. Mix all the three dal’s together. Rinse them well. In a pressure cooker, Add the rinsed dal and water and salt and turmeric powder.
  2. Pressure cook the dal on a low flame for 4 – 5 whistles.
  3. Once the dal is cooked, prepare the tadka and add it to the dal.
  4. Add freshly squeezed lemon juice to the dal. Serve hot.

Serving Tips:

  • To relish the baati’s, place each in between your palms, and smash them such that it breaks into 3 – 4 pieces. After smashing them, drizzle some melted ghee on top of them.
  • If you don’t mind not counting calories for once, dip the baked baatis in melted ghee. 🙂

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