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    Home » Recipes » Dal Recipes

    Dal baati recipe | Easy dal baati

    April 8, 2014 by Raks Anand 38 Comments / Jump to Recipe

    Dal baati from scratch with a delicious dal and baked baati that is lesser in calories. You have the choice of deep frying baati or serving as such.

    easy dal baati
    easy dal baati

    I tasted Dal Baati only last year. Weird right? That too I came to know only then. When I was served at a friend’s place.

    I really loved it and wanted to take the recipe from her. Saw this Dal baati recipe at Khaugri and bookmarked it few month back.

    But recently wanted to eat this dal baati, so I wanted to try and blog it too. I had this last year when I visited Pune – Rajdhani restaurant.

    Saw it in a mall and suggested Vj to have lunch there. Have heard about Rajdhani in Chennai that they serve so many varieties of food and dessert.

    So wanted to give a try there in Pune as I know I wont get a chance to go there at Chennai.

    But service at Pune was not that good service where we went. Or may be we went late for lunch.

    There were few items missing or they forgot our table. Also we all were South Indians and whoever accompanied us never felt filling and they were waiting and waiting for some rice to be served.

    But everything was served in small quantity and they never re filled our dishes – as they supposed to do (as far as I know).

    And I think no one liked the food. Somehow I liked as I like most of the North Indian cuisine.

    easy dal baati
    easy dal baati

    Related post

    Check out my Panchmel dal recipe.

    From that time, everyone in our family runs away if they hear the name Rajdhani. But I sure want to visit the one at Chennai once in my life time.

    Coming to today's recipe, I learnt from Sindhi family friends who served this when we visited them.

    She told it will be very filling and they have it for lunch, we just had for snack. It was so yummy.

    Her mom in law made it and she was kind enough to get the recipe and share it to me.

    It turned out so delicious. I loved the creamy dal, it was very unique with urad dal which makes it creamy.

    I am sure the dal will be nice with rice as well. Do try, it is one of the highly recommended recipe.

    Instructions

    1. For making dal, soak dals together for minimum 1 hour. Pressure cook with 2 cups of water for 3-4 whistles in medium flame.
    1-cookdal

    2. Grind chopped tomatoes, peeled and chopped ginger and green chillies to make a puree.

    2-grind-tomato

    3. Heat kadai with ghee in medium flame and add jeera, followed by asafoetida. Add turmeric and dhaniya powder in low flame and without burning, give it a stir.

    3-tadka

    4. Add the ground tomato puree and mix well. Add chilli powder, garam masala powder and salt. Fry for 2 minutes or until ghee floats on top.

    4-masala

    5. Add cooked dal mashing well and add water to adjust the consistency.

    Bring to boil, let it boil for 2 minutes or until the desired consistency is reached. Add coriander leaves and switch off the flame.

    5-add-dal

    Baati

    6. For baati, in a mixing bowl, mix flour, semolina, salt, ajwain and ghee well. Add water little by little and make a very stiff dough.

    It should not be smooth and should be having cracks.

    6-dough

    7. Pre heat oven to 180 deg C. Mean while, divide the dough to 10 equal sized balls and flatten it with a dent in the  middle for easy cooking.

    These patties should be having cracks, it helps in easy cooking. Arrange in a baking tray.

    Brush generously with ghee and bake for 15 minutes. After 15 minutes turn the baatis and bake for another 15 minutes or until the baatis turn golden in colour.

    7-bake

    8. Give some standing time and break it. Just before serving, heat enough ghee in a kadai.

    Finally, dip the broken baatis in it and serve in a bowl topped with the prepared dal. (I just again brushed with generous ghee).

    8-serve

    Serve hot ghee dipped baatis with the finger-licking good dal- generously - generous enough to drink it, yumm.

    dal baati
    dal baati
    easy dal baati
    Print Pin
    5 from 1 vote

    easy dal baati

    Dal baati from scratch with a delicious dal and baked baati that is lesser in calories. You have the choice of deep frying baati or serving as such.
    Course Main Course
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings 10 baati
    Cup measurements

    Ingredients

    For dal

    • ¼ cup Toor dal
    • ¼ cup Urad dal
    • ¼ cup Chana dal
    • 2 Tomato
    • 2 Green chilli
    • 1 inch Ginger
    • ½ teaspoon Garam masala
    • 1 teaspoon Red chilli powder
    • 1 teaspoon Dhaniya powder
    • ¼ teaspoon Turmeric
    • 3 tablespoon Coriander leaves chopped
    • Salt

    To temper

    • 2 tablespoon Ghee
    • 2 teaspoon Cumin seeds
    • ¼ teaspoon Asafoetida

    For Baati

    • 1 cup Atta
    • 2 tablespoon Semolina
    • 2 tablespoon Ghee
    • ¼ teaspoon Ajwain/ omam
    • 2 pinches Baking powder
    • Salt
    Prevent your screen from going dark

    Instructions

    • For making dal, soak dals together for minimum 1 hour.
    • Pressure cook with 2 cups of water for 3-4 whistles in medium flame.
    • Grind chopped tomatoes, peeled and chopped ginger and green chillies to make a puree.
    • Heat kadai with ghee in medium flame and add jeera, followed by asafoetida.
    • Add turmeric and dhaniya powder in low flame and without burning, give it a stir.
    • Add the ground tomato puree and mix well.
    • Add chilli powder, garam masala powder and salt. Fry for 2 minutes or until ghee floats on top.
    • Add cooked dal mashing well and add water to adjust the consistency.
    • Bring to boil, let it boil for 2 minutes or until the desired consistency is reached. Add coriander leaves and switch off the flame.
    • For baati, in a mixing bowl, mix flour, semolina, salt, ajwain and ghee well. Add water little by little and make a very stiff dough.
    • It should not be smooth and should be having cracks.
    • Pre heat oven to 180 deg C. Mean while, divide the dough to 10 equal sized balls and flatten it with a dent in the  middle for easy cooking.
    • These patties should be having cracks, it helps in easy cooking. Arrange in a baking tray.
    • Brush generously with ghee and bake for 15 minutes.
    • After 15 minutes turn the baatis and bake for another 15 minutes or until the baatis turn golden in colour.
    • Give some standing time and break it. Just before serving, heat enough ghee in a kadai.
    • Dip the broken baatis in it and serve in a bowl topped with the prepared dal. (I just again brushed with generous ghee.

    Notes

    • Soaking dal helps giving a perfect texture to the dal, so do not skip soaking.
    • This whole dish should be done with ghee, no oil.
    • I skipped deep frying the baatis and just brushed and topped the broken baatis with ghee. But I highly recommend dipping the baatis in hot ghee before serving for a light and crispy texture.
    • If you make thick baatis, then it won’t get baked inside properly.
    • Make sure to make the dough for baati very stiff. Otherwise the inside of the baatis will be chewy.
    • For your reference, water will be needed less than ½ cup for 1 cup atta.
    • Adjust dal water quantity so that its thick, yet pourable.
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    Reader Interactions

    Comments

    1. AparnaRajeshkumar

      April 08, 2014 at 12:05 pm

      chennai is better when it comes to rajdhani .. they keep feeding us.. i feltl it was very costly. .. loved the plate much 😀 i liked the color combo base cloth ( and i knew what it is ;))

      Reply
    2. Pratibha Singh

      April 08, 2014 at 12:23 pm

      This comment has been removed by the author.

      Reply
    3. Divya.M

      April 08, 2014 at 12:26 pm

      Wow...

      Reply
    4. Pratibha Singh

      April 08, 2014 at 12:27 pm

      I love going to Rajdhani. I really loves Rajdhani being vegetrian and a North Indian we all family members loves to dine in Rajdhani. I have been to Rajdhani in Mumbai & Bangalore.
      Your Baati looks just perfect

      pratsrecepies.blogspot.com

      Reply
    5. Geetha

      April 08, 2014 at 12:32 pm

      Very nice

      Reply
    6. Geetha

      April 08, 2014 at 12:32 pm

      Very nice

      Reply
    7. Priya Suresh

      April 08, 2014 at 12:41 pm

      U r tempting me to make some dal baati soon, seriously am craving for some here.

      Reply
    8. Sowmya Madhavan

      April 08, 2014 at 12:53 pm

      I have eaten dal baati so many times.. Miss it now..u should be very generous with ghee for it to taste awesome and authentic

      Reply
    9. Durga Karthik.

      April 08, 2014 at 1:32 pm

      Hilarious experience Raks.

      Reply
    10. jeyashri suresh

      April 08, 2014 at 2:05 pm

      I had tried this few years back but totally forgot about this. Perfectly made. Love the idea of baking

      Reply
    11. Veena Theagarajan

      April 08, 2014 at 2:26 pm

      yumm! so tempting click. I have bookmarked it

      Reply
    12. Sathya Priya

      April 08, 2014 at 3:34 pm

      bangalore rajdhani is best too with loads of food to eat.I love to eat there 🙂
      i never tasted dal bati .i will try this soon, looks soooo good .

      Reply
    13. Nivedhanams Sowmya

      April 08, 2014 at 4:25 pm

      I have also enjoyed this in Rajdhani!!! looks so similar and delicious!!

      Reply
    14. SHARMILEE J

      April 08, 2014 at 5:29 pm

      This sounds new to me....looks very tempting

      Reply
    15. Hamaree Rasoi

      April 08, 2014 at 5:51 pm

      Dal bati looks so wholesome, This is one of my all time favourite vegeterian meal that I can find.
      Deepa

      Reply
    16. Farin Ahmed

      April 08, 2014 at 6:14 pm

      Perfect Dal bati dear!!!

      Reply
    17. Meena

      April 08, 2014 at 7:36 pm

      So do we just eat it as one dish. This does look wholesome. I younger sister always makes it and i remember once wanting to try. Your post is tempting me to try it. Will try and respond again.

      Reply
    18. M D

      April 08, 2014 at 8:07 pm

      I love dal bhaati churma and yours looks so delicious!

      Reply
    19. sandhya sekar

      April 09, 2014 at 6:21 am

      HI RAKS AKKA,
      I dont hv oven in my house, wt i can do?????????????????

      Reply
    20. Anu s kitchendelights

      April 09, 2014 at 8:11 am

      Sounds new to me ...will surely try this...looks tempting..

      Reply
    21. Raks anand

      April 09, 2014 at 11:20 am

      You can first add the batis to hot water and cook it. Then cut and deep fry it.

      Reply
    22. Kaveri Venkatesh

      April 09, 2014 at 12:07 pm

      I also had dal baati first time in Rajdhaani in Bangalore...They have a massive spread..
      Yours looks yummy

      Reply
    23. Anonymous

      April 10, 2014 at 12:01 am

      Never tried this before. New to me. will try soon 🙂

      Reply
    24. niranjani kumaravel

      April 10, 2014 at 5:35 am

      I had this batti in Chokidani near poonamallee. It was so yummy and yours is also perfect

      Reply
    25. niranjani kumaravel

      April 10, 2014 at 5:35 am

      I had this batti in Chokidani near poonamallee. It was so yummy and yours is also perfect

      Reply
    26. niranjani kumaravel

      April 10, 2014 at 5:35 am

      I had this batti in Chokidani near poonamallee. It was so yummy and yours is also perfect

      Reply
    27. niranjani kumaravel

      April 10, 2014 at 5:35 am

      This comment has been removed by the author.

      Reply
    28. divya's cooking

      April 11, 2014 at 4:35 am

      I have never tried dal baati ...Yours look absolutely perfect. Must try

      Reply
    29. paragdiddi

      April 17, 2014 at 2:44 am

      Rak's this( Dal ,bati,churma) is rajasthani cuisine ,where as rajdhani is gujrati restaurant .... ( trust me they r very different )
      If u get a change next time try this dish in same rajasthani restaurant .However it's a great attempt from ur side .

      Reply
    30. Samyuktha Ganesh

      April 20, 2014 at 10:45 am

      I've been to Rajadhani chennai.... the food was awesome....... its lil expensive but it is worth ......

      Reply
    31. Pragya Shukla

      May 08, 2014 at 12:02 am

      hye rak's this is just perfect recipe.... u cn also try stuffed batis... stuffing of potato n peas or paneer or roasted chana dal powder mixed wid lots of onion, chillis n a generous amount of lemon... 🙂

      Reply
    32. Kriti Jain

      July 10, 2014 at 12:31 am

      Its superb I love itt

      Reply
    33. R I T I

      December 30, 2014 at 12:35 am

      Hey Rak ! Loved this recipe. I tried it twice, once in my mini Indian oven ( I mean the baati) and once in the US in these big ovens. The baatis taste really good but it takes at least an hour to turn the golden brown as shown in the pics. And at (at least 300) deg. The timing you have shown seems way off. 10 mins each side at 190 much too less

      Reply
    34. Raks anand

      December 30, 2014 at 12:38 am

      I am sure I baked at the temperature mentioned. You can refer the site where I referred too. Could it be that you are making dough bit on softer side with little more water than needed?

      Reply
    35. Sirisha Kanukolanu

      January 03, 2015 at 10:44 am

      May be u went late.....they keep on serving.... Try in chennai express avenue mall....ull go crazy dumped with pure ghee lunch or dinner

      Reply
    36. Sowkan

      September 12, 2015 at 9:50 am

      I have an aluminum baking tray which I use for baking cakes.can I use the same for baking the batis? Will the same temp abs timing do?

      Reply
    37. Raks anand

      November 15, 2015 at 3:23 am

      Yes same you can follow

      Reply
    38. vishaa shalini

      May 18, 2018 at 11:06 pm

      I jus loved this dish..thanks for loading..btw try this phoenix mall chennai rajdhani...they nail it...awesome.taste..
      U must try raji n crack all d recipes from them as i m awestruck with their taste wondering wat magical ingredients they cook

      Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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