Dal Bafla/ Bafle (Rajasthani Cuisine) | How to make Dal Bafla/ Bafle (Rajasthani Cuisine)

By Megha Sharma  |  22nd Nov 2015  |  
4.8 from 5 reviews Rate It!
  • Dal Bafla/ Bafle (Rajasthani Cuisine), How to make Dal Bafla/ Bafle (Rajasthani Cuisine)
Dal Bafla/ Bafle (Rajasthani Cuisine)by Megha Sharma
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About Dal Bafla/ Bafle (Rajasthani Cuisine) Recipe

This is a popular dish of Rajasthan and is a main course dish eaten with laddoos, choorma and ghee. Rajasthani feast is never complete without it. This is a must have for anyone who is visiting the region and is an integral offering of hospitality for guests. The other version of this dish is also called as Dal Bati.

Dal Bafla/ Bafle (Rajasthani Cuisine)

Ingredients to make Dal Bafla/ Bafle (Rajasthani Cuisine)

  • 2 cups - wheat flour (Gehun ka atta)
  • 1/4 cup - semolina (rava/sooji)
  • 1/4 cup - Corn Flour (Makke ka atta)
  • 1/2 cup - yoghurt (Curd /Dahi)
  • 1/2 cup - clarified butter (Melted Ghee)
  • 1/4 teaspoon Carom Seeds (Ajawain)
  • salt to taste

How to make Dal Bafla/ Bafle (Rajasthani Cuisine)

  1. Take a bowl and mix wheat flour, semolina and corn flour in it.
  2. Now add yoghurt and ghee into it in the amount mentioned and mix them well.
  3. Make a stiff dough by adding little water gradually at a time. Knead very well. (The dough is not as soft as we make for roti/chapati; it will be slightly hard)
  4. Allow the dough to rest at least for 15 minutes.
  5. Now divide the dough into equal portions and shape them like round balls as shown in the picture.
  6. Meanwhile, boil some water in a big broad vessel. Put all round balls in boiling water. Boil it for 15-20 minutes.
  7. Once these round balls/bafla start floating, take it out and let them dry.
  8. Now cook them in a Pre-heat oven/tandoor until they turn light golden in color. Turn over the Baflas and cook it evenly on both sides. Now mildly crush these baflas and dip in pure ghee (or as per your taste and diet)
  9. Bafla also has another version which is called as Bati. Skipping the boiling part in the above steps will make batis.
  10. Serve hot baflas and dal along with pickle, chutney, raita, choorma or any other sweet dish.

My Tip:

Enjoy baflas with panchmel daal and ghee while hot!

Reviews for Dal Bafla/ Bafle (Rajasthani Cuisine) (5)

Poornima Sharmaa year ago

I loved it

Rita Thakkar2 years ago

I like recipe

Veena Kalia2 years ago


Madhuchanda Sharma2 years ago

you have explained so well..which dal goes best with this?

Sathy Ramesh3 years ago


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