Dal Baati दाल बाटी / बाफला का आसान तरीक़ा मालवा रेसिपी Indore Dal Bafla

For Bafla

• In a Parat, add whole wheat flour, semolina, prepared tadka and rub it well.
• Add salt to taste, sugar and mix well.
• Add baking soda, curd and knead it, add water in small batches and make a smooth soft dough.
• Apply oil on top, cover it with muslin cloth and rest it for 20 minutes.
• Keep it aside for resting.
• Cut the dough into 3 equal parts, layer it on top and press into the center with the help of your palm and make small lemon size balls
• Keep it aside for further use.

For Bafla Tempering

• In a small shallow pan, add ghee. Once it’s hot, add cumin seeds, fennel seeds and let it splutter well.
• Add turmeric powder, asafoetida, degi red chili powder and mix well.
• Keep it aside for further use.

For Dal

• In a pressure cooker, add oil and ghee. Once it’s hot, add black peppercorns, cloves, cumin seeds, bay leaf and let it splutter.
• Add onion and sauté it for 4-5 minutes or until translucent on moderate heat.
• Add asafoetida, degi red chili powder, turmeric powder, coriander powder and sauté well.
• Add tomato, salt to taste and cook for a minute.
• Once the masalas are cooked well, add chana dal, toor dal and sauté it for 2-3 minutes.
• Add prepared sesame seeds & peanut powder and sauté it well. Add water, salt to taste and give a good stir.
• Cover it with the lid and cook it for 3-4 whistles or until the dal is cooked.
• Keep it aside for further use.

For Sesame and Peanut Powder

• In a small pan, add sesame seeds, peanuts, salt to taste and dry roast it on moderate heat.
• Transfer it into a mixer grinder jar and make a coarse powder.
• Keep it aside for further use.

For Steaming

• In a kadai, add water, place a greased plate or strainer.
• Place bafla, cover it with a lid and cook it for 9-10 minutes on moderate heat.
• Transfer it into a tray and keep it aside for further use.

For Poaching

• In a shallow pan, add water, salt to taste, ginger, green chili and give it a quick boil.
• Add bafla into it and cook it for 7-8 minutes.
• Once bafla floats on top of the water, transfer it very gently into a tray.
• Keep it aside for further use.

For Shallow Frying

• In a small pan, add ghee. Once it’s hot, place prepared poached bafla and shallow fry until golden brown in color.
• Transfer it into ghee and soak for 3-4 minutes.
• Once the bafla is soaked, transfer it to a tray and keep it aside for further use.

For Roasting Bafla

• In a pan, place steamed bafla and roast it on flames on both sides with the help of a cooking rack.
• Once the bafla gets golden brown in color, transfer it into ghee and soak for 3-4 minutes.
• Once the bafla is soaked, transfer it to a tray and keep it aside for further use.

For Dal Bafla

• In a serving dish, place bafla of choice, accompanied with the onion, pickle, lemon wedges and ghee.
• Transfer the dal into a serving bowl, add tadka and garnish it with coriander sprig.
• Serve hot.