Dal Bafla
Malwa's rustic cousin of dal baati - steamed then baked wheat dumplings soaked in ghee, served with a tempered toor dal. Hearty and comforting.
75 min 2 servingsHard
Ingredients
2 servingsContains: dairy·gluten
Flavor profile
Spice
Richness
Method
- 1Knead whole wheat flour with semolina, ghee, ajwain and salt into a firm dough using water.
- 2Shape into balls and flatten slightly, pressing a dimple in the centre.
- 3Boil the balls in salted water for 12-15 minutes until they float.
- 4Drain, then bake at 200C for 20-25 minutes until golden and crisp.
- 5For the dal, pressure cook toor dal with turmeric and salt until soft.
- 6Heat ghee, splutter cumin, then add garlic, ginger and green chilli.
- 7Add tomato, red chilli powder and coriander powder; cook to a masala.
- 8Whisk in the cooked dal with water and simmer 10 minutes.
- 9Dip the hot baflas generously in warm ghee.
- 10Serve the ghee-soaked baflas with the hot dal.
Frequently asked
About 75 minutes total — 25 min prep and 50 min cooking.
Yes — Dal Bafla is veg.
Dal Bafla contains dairy, gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
