Currently living in Canada. I miss Dal Bafla in Canada so much as here no restaurant serves it. :-(
Recipe Tags
Veg
Medium
Festive
Rajasthan
Boiling
Frying
Main Dish
Vegan
Ingredients Serving: 5
For Bafla : Whole wheat flour – 2 cups
Semolina – ½ cup
Gram Flour – ¼ cup
Yogurt – ½ cup
Carom Seeds – 1/4 tsp
Cumin Seeds – ½ tsp
Turmeric Powder – ½ tsp
Ghee – ½ cup
Water – for making dough
Salt – to taste
Oil – to deep fry
For Dal : Arhar Dal – 1-1/4 Cup (washed and soaked in enough water for an hour)
Turmeric Powder – ½ tsp
Cumin Seeds – ½ tsp
Mustard Seeds – ½ tsp
Salt – to taste
Red Chilli Powder – to taste
Whole Dry Red Chillies – 2 to 3
Ghee – 1 tbsp
Asafoetida – a pinch
Fresh Coriander Leaves – a handful (chopped)
For Serving : Bafla
Onion – 2 (chopped)
Tomato – 2 (chopped)
Fresh Coriander Leaves – a handful (chopped)
Instructions
For Bafla :
Take a large mouth bowl and add whole wheat flour, semolina, gram flour, salt, carom seeds, cumin seeds. Mix well. Now add ghee and mix well for 2 to 3 minutes.
Now add yogurt and mix well. Add enough water and make a stiff dough. Divide the dough into small balls. Just press the ball with your thumb to give it a circular shape and make a hole in it.
Boil water with turmeric powder in a vessel. Once it starts boiling add the dough balls and let it cook. Cook till they starts floating on the surface. Then drain the water and make the dough balls dry.
Heat oil in a kadhai and deep fry the dough balls until golden and crisp. Drain on an absorbent paper.
For Dal :
Pressure cook the soaked dal with salt, turmeric powder and 2 cups of water till 2 whistles
Heat ghee in a pan and add cumin seeds, mustards seeds, whole dry red chillies and asafoetida and saute it for a minute. red chill powder and mix.
Now pour it over the cooked dal. Now add coriander leaves and mix well. Adjust the spices.
For Serving :
Break bafla into bites in a serving plate and pour some dal over it. Top it with the chopped onions, tomatoes, and coriander leaves and serve immediately.
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For Bafla :
Take a large mouth bowl and add whole wheat flour, semolina, gram flour, salt, carom seeds, cumin seeds. Mix well. Now add ghee and mix well for 2 to 3 minutes.
Now add yogurt and mix well. Add enough water and make a stiff dough. Divide the dough into small balls. Just press the ball with your thumb to give it a circular shape and make a hole in it.
Boil water with turmeric powder in a vessel. Once it starts boiling add the dough balls and let it cook. Cook till they starts floating on the surface. Then drain the water and make the dough balls dry.
Heat oil in a kadhai and deep fry the dough balls until golden and crisp. Drain on an absorbent paper.
For Dal :
Pressure cook the soaked dal with salt, turmeric powder and 2 cups of water till 2 whistles
Heat ghee in a pan and add cumin seeds, mustards seeds, whole dry red chillies and asafoetida and saute it for a minute. red chill powder and mix.
Now pour it over the cooked dal. Now add coriander leaves and mix well. Adjust the spices.
For Serving :
Break bafla into bites in a serving plate and pour some dal over it. Top it with the chopped onions, tomatoes, and coriander leaves and serve immediately.
INGREDIENTS
SERVING: 5
For Bafla : Whole wheat flour – 2 cups
Semolina – ½ cup
Gram Flour – ¼ cup
Yogurt – ½ cup
Carom Seeds – 1/4 tsp
Cumin Seeds – ½ tsp
Turmeric Powder – ½ tsp
Ghee – ½ cup
Water – for making dough
Salt – to taste
Oil – to deep fry
For Dal : Arhar Dal – 1-1/4 Cup (washed and soaked in enough water for an hour)
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