Home / Recipes / Dal Bafla/ Bafle (Rajasthani Cuisine)

Photo of Dal Bafla/ Bafle (Rajasthani Cuisine) by Megha Sharma at BetterButter
9
41
4.8(5)
0

Dal Bafla/ Bafle (Rajasthani Cuisine)

Nov-22-2015
Megha Sharma
30 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Rajasthan
  • Baking
  • Main Dish

Ingredients Serving: 4

  1. 2 cups - Wheat flour (Gehun ka atta)
  2. 1/4 cup - semolina (rava/sooji)
  3. 1/4 cup - Corn flour (Makke ka atta)
  4. 1/2 cup - yoghurt (Curd /Dahi)
  5. 1/2 cup - Clarified butter (Melted Ghee)
  6. 1/4 teaspoon Carom Seeds (Ajawain)
  7. salt to taste

Instructions

  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.

Reviews (5)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Poornima Sharma
May-29-2017
Poornima Sharma   May-29-2017

I loved it

Rita Thakkar
Feb-18-2017
Rita Thakkar   Feb-18-2017

I like recipe

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE