Rajasthan

Dal baati

Ghee soaked wheat baatis cracked open over spiced dal. Rajasthan's iconic, unapologetically rich meal.

90 minTime

23 gProtein each

mediumSpice

Desert food that travels2 chapters · 1 min read

Make it your way

Grandma's wayBaked baati, ghee bath, mixed dal.

The original

766kcalsame

23 gproteinsame

17 gfibresame

90minutessame

Classic dal baati.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups

Rava (semolina)⅓ cup

Ghee½ cup, divided: half in dough, half for dipping

Curd (plain yogurt, natural yoghurt)2 tbsp

Ajwain (carom seeds)½ tsp

Baking soda (bicarb soda, bicarbonate of soda)a pinch

Toor dal (split pigeon peas)½ cup

Chana dal (split chickpeas)¼ cup

Moong dal (split yellow mung beans)¼ cup

Waterfor dal and dough

Cumin seeds1 tsp

Asafoetidaa pinch

Tomato2 medium, chopped

Ginger2.5 cm, grated

Green chilli2

Red chilli powder (indian red chili powder)¾ tsp

Turmeric (ground turmeric)¼ tsp

Saltto taste

Method

5 steps

1Mix atta, rava, ajwain, soda, salt, half the ghee and curd. Knead into a stiff dough with water. Rest 15 minutes.
2Shape into 8 round balls, press a dent on top. Bake at 200°C for 30 to 35 minutes, turning once, until golden and cracked.
3Pressure cook the three dals with water, turmeric and salt for 3 whistles. Let pressure release naturally.
4Heat 1 tbsp of the ghee, add cumin, asafoetida, ginger and green chilli, then tomato and chilli powder. Cook soft, add the dal and simmer 5 minutes.
5Crack each hot baati, dip in or pour over the remaining warm ghee and serve with the dal.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rajasthan

Dal baati

Ghee soaked wheat baatis cracked open over spiced dal. Rajasthan's iconic, unapologetically rich meal.

90 minTime

23 gProtein each

mediumSpice

Desert food that travels2 chapters · 1 min read

Make it your way

Grandma's wayBaked baati, ghee bath, mixed dal.

The original

766kcalsame

23 gproteinsame

17 gfibresame

90minutessame

Classic dal baati.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups

Rava (semolina)⅓ cup

Ghee½ cup, divided: half in dough, half for dipping

Curd (plain yogurt, natural yoghurt)2 tbsp

Ajwain (carom seeds)½ tsp

Baking soda (bicarb soda, bicarbonate of soda)a pinch

Toor dal (split pigeon peas)½ cup

Chana dal (split chickpeas)¼ cup

Moong dal (split yellow mung beans)¼ cup

Waterfor dal and dough

Cumin seeds1 tsp

Asafoetidaa pinch

Tomato2 medium, chopped

Ginger2.5 cm, grated

Green chilli2

Red chilli powder (indian red chili powder)¾ tsp

Turmeric (ground turmeric)¼ tsp

Saltto taste

Method

5 steps

1Mix atta, rava, ajwain, soda, salt, half the ghee and curd. Knead into a stiff dough with water. Rest 15 minutes.
2Shape into 8 round balls, press a dent on top. Bake at 200°C for 30 to 35 minutes, turning once, until golden and cracked.
3Pressure cook the three dals with water, turmeric and salt for 3 whistles. Let pressure release naturally.
4Heat 1 tbsp of the ghee, add cumin, asafoetida, ginger and green chilli, then tomato and chilli powder. Cook soft, add the dal and simmer 5 minutes.
5Crack each hot baati, dip in or pour over the remaining warm ghee and serve with the dal.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dal baati

Make it your way

Ingredients

Method

Dal baati

Make it your way

Ingredients

Method

Make it a meal