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  • Preeti Shridhar

Dal Bafla

Adding to the repertoire of malwa cuisine, for the main course, there is nothing better than Dal Bafla. This is a dish which has its roots in Rajasthan.

Dal Bafla is inspired from Dal Bati.

Bafla is made from coarse wheat flour. It is kneaded into a soft dough with some oil, yogurt and water along with salt, turmeric.Then Tennis ball-sized round balls of this dough are boiled in rolling water like pasta and then cooked in a well-heated traditional oven or in an earthen stove. However, at home these can be baked in ovens.

These are then dunked in pure ghee.

Bati, from Rajasthan is baked directly and not boiled first unlike Bafla.

Bafla is served with tur dal, and coriander chutney, red garlic chutney and of course some more ghee.

This food is not for the faint hearted.

If you don't have coarse wheat flour add some semolina.

Instead of Tur dal , you can also make mixed dal.

I like to add raw mango for tartness in the dal , if you don't have it, no worries, add lemon juice once the dal is ready.

We at home also like to make kadhi along with dal. This kadhi is without any pakoras.


Red Garlic Chutney

Red Chili Whole 2

Garlic 10 cloves

Lemon Juice 1/2 tbsp

Salt to taste


Whole Wheat Flour 2 cups

Fine Semolina 1/4 cup

Thick yogurt 2 tbsp

Oil 1 tbsp

Salt 3/4 tsp.

Turmeric Powder 1/4 tsp

Water 3/4 cup


Tur Dal 1/2 cup.

Salt to taste

Turmeric Powder 1/2 tsp

Water 2 cups +1 cup

Ghee 1 tbsp

Mustard Seeds 1/2 tsp.

Cumin Seeds 1/2 tsp

Curry Leaves 1 sprig

Green Chili 1 finely chopped

Onion 1 medium finely chopped

Ginger 1 tsp grated

Tomatoes 2 medium finely chopped

Raw Mango 2-3 tbsp finely chopped(optional)

Red Chili Powder 1 tsp

Cloves 4

Lemon juice 2 tsp


Ghee 1 tbsp

Whole Red Chili 1

Red Chili Powder 1/4 tsp


Red Garlic Chutney

  1. Soak red chili in hot water for an hour.

  2. Now drain it.

  3. Grind to a fine paste : the red chili, garlic, lemon juice and salt with little water.

  4. Keep it aside .


  1. Wash the dal in running water three times.

  2. Soak it for half an hour.

  3. Pressure cook with 2 cups of water, 1/2 tsp turmeric powder and 1 tsp salt for 3 whistles

  4. Let the pressure drop naturally , open the pressure cooker and mix the contents well

  5. Heat ghee in a large pan/ kadhai , add asaefotida and mustard seeds

  6. When the mustard seeds crackle add cumin seeds, green chili, curry leaves and onion in this order.

  7. Fry on low heat till onions turn soft and pink.

  8. Add tomatoes, raw mango and ginger.

  9. Cook covered on low heat till tomatoes soften.

  10. Mash the tomatoes with the back of a ladle , add red chili powder. Mix well

  11. Crush cloves in a mortar and pestle, add it to the pan.

  12. Cook till ghee floats on top

  13. Pour the lentils into the pan mix well

  14. Add 1 cup water , bring it to a boil.

  15. Let it simmer for 5 mins

  16. Taste and adjust seasoning.

  17. Add lemon juice if needed.

  18. Check the consistency of the lentils , add boiling water accordingly.

  19. Before serving heat ghee in a small pan, add whole chili .

  20. Add red chili powder

  21. Pour over hot dal.

  22. Garnish with chopped coriander.

  23. Serve piping hot.

  24. Serve it with Bafla/Bati.


  1. Mix whole wheat flour, semolina , turmeric and salt.

  2. Now add oil and mix well.

  3. Mix in yogurt.

  4. Now knead into a soft dough using water. I used 160 ml water approximately.

  5. Cover and leave it for 30 minutes.

  6. Oil your hands and knead the dough for one minute.

  7. Brush it with oil.

  8. Cover and let it rest for one hour.

  9. Now divide it into 6 equal parts , each approximately 90 gms .

  10. Roll each piece into a smooth ball. There should be no cracks on it.

  11. Pinch the seam and press with your thumb to make an indent.

  12. Refer to the picture below.

  13. Take a deep kadai or pan and boil 1 1/2 lit. of water.

  14. Once the water comes to rolling boil , add a tsp of oil.

  15. Now carefully drop the dough balls .

  16. Keep the flame high..

  17. Stir after a few minutes.

  18. Boil them till they rise up. Will take around 10 to 12 minutes.

  19. With a slotted spoon remove them on a clean kitchen towel.

  20. Preheat the oven to 190 degrees Celsius.

  21. Line a baking sheet with parchment paper.

  22. Place the Bafla 2 " apart on the baking sheet.

  23. Bake them for 30 minutes.

  24. Flip them halfway.

  25. Once the Bafla are done, remove them on a clean kitchen towel.

  26. Heat one cup of Desi Ghee in a small but deep kadai or pan.

  27. Crush the Bafla slightly so that they open up.

  28. You can also break them into two but for optics the slightly crushed ones are better

  29. Dip these in the ghee .

  30. Remove into another bowl..

  31. To serve:

  32. Break one bafla into two.

  33. Place it on a plate. Pour a tbsp or two of hot ghee. Serve with piping hot dal and sliced onions.

  34. Coriander chutney and red garlic chutney are great accompaniments.


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