Dal Bafla has all the way emerged from a culturally rich and one of India’s most diverse states that is Madhya pradesh. It is a delicious blend of wheat and besan, dipped in zesty dal and bowl full of desi ghee. Dal Bafla has a resemblance from dal bati and has been in fact influenced by this Rajasthani dish itself. The difference between these two dishes lies in the methodology and the technique. Unlike dal baati, dal bafla is first boiled and then baked. This dish is quite heavy so it fills up your yummy to the fullest, leaving you altogether satisfied with the taste and goodness.
Ingredients- ( serving for four)
- 150g arhar dal
- 250 g wheat
- 50g suji (semolina)
- 50g besan
- 1 tablespoon turmeric
- ½ tablespoon Carom seeds
- Red chili powder
- 1 ½ tablespoon
- ¼ teaspoon soda
- 150g ghee ( clarified butter)
- Coriander powder
- Coriander seeds
- Pinch of asafoetida
- Cumin seeds
- Fennel seeds
- 10-12 cloves of garlic
- 1 squeezed lemon
- ¼ cup curdal
- Soak arhar dal for half an hour in water. Add salt and turmeric powder and cook the dal in a pressure cooker.
- After the dal is cooked, take a pan and heat it with oil. Add cumin seeds, asafoetida, finely chopped garlic. Stir the mixture till the garlic turns brownish in color. After that, turn off the stove and add red chili powder.
- Add this tadka to the dal and garnish the dal with coriander leaves.
- Take a big bowl and add aata, suji and besan. Add salt, haldi, carom, cumin and fennel seeds. Do add a pinch of soda and two tablespoons of ghee.
- Knead a tight dough using the above ingredients mixed with water.
- Make small balls of the same.
- Boil water in a big pan and add these flattened balls to it. Boil for 10-15 minutes and strain them.
- Heat an oven at 170 degrees and bake these balls or bafle for 20-25 minutes.
- When they turn brownish in color, take them out and dip them in a bowl of ghee.
Your dal bafla is ready to enjoy together with family!