Warm, richly spiced, and built for a satisfying meal, dal bafla recipe | bafla bati on tawa | how to make dal bafla is a vegetarian rajasthani lunch made with wheat flour / atta, rava / semolina / suji, and ghee / clarified butter in about 100 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 80 minutes
- Total time: 100 minutes
- Yield: 3 Serving
- Category: lunch
- Cuisine: rajasthani
Ingredients
for bafla:
- 1¾ cup wheat flour / atta
- ¼ cup rava / semolina / suji (fine)
- 3 tbsp ghee / clarified butter
- ¼ tsp turmeric / haldi
- ¼ tsp ajwain / carom seeds
- ¼ tsp baking soda
- ½ tsp salt
- water to knead
- ghee for roasting
for dal:
- ½ cup moong dal / green gram dal
- ¼ cup masoor dal / pink lentils
- ¼ cup chana dal / bengal gram dal (soaked 30 minutes)
- 3 cup water
- 3 tsp ghee / clarified butter
- 1 tsp mustard
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 1 green chilli (slit)
- 1 tomato (finely chopped)
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ¼ tsp garam masala
- 1 tsp salt
- 1 cup water
- 2 tbsp coriander (finely chopped)
Method
- firstly, in a large mixing bowl take 1¾ cup wheat flour and ¼ cup rava.
- also add 3 tbsp ghee, ¼ tsp turmeric, ¼ tsp ajwain, ¼ tsp baking soda and ½ tsp salt.
- now add water as required and knead the dough.
- now pinch a small ball sized dough and roll.
- boil for 15 minutes, without disturbing.
- drain off the bafla (boiled wheat dough) into a plate.
- now in a tawa heat 2 to 3 tbsp off ghee and roast bafla until it turns golden brown.
- finally, bafla is ready to be enjoyed with rajasthani dal.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
