Enjoy Winter Special Rajasthani Makki ki Baati with Panchmel Dal

Makki ki Baati with Panchmel Dal is a heartwarming winter dish that shows the rich and varied flavours of Rajasthani cuisine. The Rajasthani staple baati gets a winter makeover by adding makki, or cornmeal, which is a mainstay in many North Indian homes. The impact of this delectable dish reaches well beyond Rajasthan, reverberating throughout the neighbouring states of Punjab and Haryana. As the colder months approach, the soothing scent of freshly cooked makki ki roti fills homes. Baati with the hearty richness of Panchmel Dal, transforms into a beloved winter dish, providing a perfect mix of flavours that bring about feelings of nostalgia and cosiness. 

Here’s the recipe for makki baati 


1.5 cups Makki flour  

2 tbsp Ghee  

Salt to taste 

Water to knead dough 

Method: Take a bowl and add makki flour, along with some salt and ghee. Gently massage the ghee into your hands. When you press the flour, it should hold together like a rough ball. Gradually pour water into the flour and begin to knead the dough. Gently continue kneading the dough and gradually add water as needed. The dough should have a soft texture. If it becomes hard the baati may break. Knead it gently and thoroughly.  

Preheat the oven to 180 degrees Celsius. Take the dough and shape it into small, round balls. Gently press them down with your hand and create a tiny depression in the centre. Bake the baatis for about 20 to 25 minutes until they turn a lovely golden brown on both sides. Remember to flip them over once while they are baking. To make the baatis even more delicious, generously spread some ghee on top before serving. Pair them with a side of dal, salad, and garlic chutney for a complete and satisfying meal. 

An ideal side dish to go with Makki ki Baati, Panchmel Dal is a combination of five lentils cooked together in equal parts. The use of ldifferent entils improves the dish's flavour and adds to its nutritional content. 

Panchmel dal 


¼ cup of each dal (tuar, dhuli moong , chana, urad and red masoor dal) 

3 tbsp Ghee 

1 big Onion, chopped 

1 big Tomato, chopped 

1 tsp Ginger, grated 

10-12 Garlic cloves, chopped 

2 Green chilli, chopped 

1 tsp Red chilli powder 

½ tsp Kashmiri red chilli powder 

1/3 tsp Haldi 

Salt to taste 

1 tsp Garam masala (optional) 

Fresh coriander to garnish 

Method: Rinse and soak ¼ cup of each dal (tuar, dhuli moong, chana, urad, and red masoor dal) for 2 hours. In a pot, heat 3 tbsp ghee, sauté chopped onions until golden, add grated ginger, chopped garlic, and green chillies. Stir in chopped tomatoes, red chilli powder, Kashmiri red chilli powder, haldi, and salt. Cook until tomatoes are soft. Drain soaked dals and add to the pot, along with water. Simmer until dals are tender. Optionally, add garam masala, garnish with fresh coriander, and serve this aromatic Panchmel Dal with warm baatis dipped in ghee along with chutney, onions and gur.