Dal Bafla

Name: Dal Bafla
Total time: 2400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: Ingredients for mixed dal (Panchmel Dal) -; 2 cup mixed lentils (Panchmel dal : a blend of Arhar,Moong, Urad, Masoor, and Chana dal); 2 large tomatoes (finely chopped); 1 teaspoon ginger (finely chopped); 1-2 green chilies; 1 teaspoon cumin seeds or mustard seeds; 1 teaspoon asafoetida (hing); 1/2 teaspoon turmeric powder; 1/2 teaspoon Kashmiri red chili powder; 2 whole red chilies; 1/2 teaspoon salt (or to taste); as needed fresh coriander leaves (chopped); as needed Ghee (for tempering); as needed Curry leaves (optional); Ingredients for Bafla -; 2 cups wheat flour; 2/3 cup semolina (sooji); 3 tablespoons gram flour (besan) or corn flour; 1 teaspoon fennel seeds; 1 teaspoon dried coriander seeds; 1/2 teaspoon carom seeds (ajwain); 1 teaspoon dried fenugreek leaves (kasuri methi); 1 teaspoon turmeric powder; 1 teaspoon Kashmiri red chili powder; 1/2 teaspoon salt (or to taste); 4 tablespoons ghee (or to taste) (for Shortening / moyan); 1/3 teaspoon baking soda (optional)

Sudha Agrawal @SudhaAgrawal_123

Mumbai

Dal Bafla is a traditional, extremely popular, and delicious dish from Malwa and Rajasthan. Soft on the inside and crispy on the outside, it's served with spicy Panchmil Dal. I made this Panchmil Dal without garlic or onion, yet it tastes delicious. Let's see how I made it in this easy way!
#CA26 #week15
#dal_Bafla
#pachmel_dal #malwa_famous_daal_Bafla #rajasthan_ka_traditional_daal_Bafla #malwa_ka_traditional_daal_Bafla #daal_Bafla_thali #thali_recipe #indian_traditional_thali

Sudha Agrawal @SudhaAgrawal_123

Saved

Ingredients

40 minutes

3 servings

Ingredients for mixed dal (Panchmel Dal) -
2cup mixed lentils (Panchmel dal : a blend of Arhar,Moong, Urad, Masoor, and Chana dal)
2large tomatoes (finely chopped)
1teaspoon ginger (finely chopped)
1-2green chilies
1teaspoon cumin seeds or mustard seeds
1teaspoon asafoetida (hing)
1/2teaspoon turmeric powder
1/2teaspoon Kashmiri red chili powder
2whole red chilies
1/2teaspoon salt (or to taste)
as needed fresh coriander leaves (chopped)
as needed Ghee (for tempering)
as needed Curry leaves (optional)
Ingredients for Bafla -
2cups wheat flour
2/3cup semolina (sooji)
3tablespoons gram flour (besan) or corn flour
1teaspoon fennel seeds
1teaspoon dried coriander seeds
1/2teaspoon carom seeds (ajwain)
1teaspoon dried fenugreek leaves (kasuri methi)
1teaspoon turmeric powder
1teaspoon Kashmiri red chili powder
1/2teaspoon salt (or to taste)
4tablespoons ghee (or to taste) (for Shortening / moyan)
1/3teaspoon baking soda (optional)

Saved

Steps

40 minutes

1

First, let's prepare the dough for the baflas. To do this, take wheat flour in a large mixing bowl.
2

Add semolina (suji), gram flour (besan), carom seeds (ajwain), turmeric powder, Kashmiri red chili powder, and ghee to it.
3

Separately, lightly dry-roast the fennel seeds and dried coriander seeds, then grind them into a coarse powder. Add this mixture to the flour and combine everything well.
4

Now, using lukewarm water, knead a stiff dough (similar to the consistency of puri dough). Cover the dough and let it rest for 20 minutes to allow it to set.
5
6

Panchmel Dal (Mixed Lentil Stew)— Thoroughly wash the assorted lentils and soak them in water for 20 minutes.
7

Drain the soaking water and transfer the lentils to a pressure cooker.
8

Add water, turmeric powder, chopped tomatoes, and salt, then cook for 3–4 whistles.
9

Once the pressure subsides, open the lid and stir the dal well using a ladle. The Panchmel Dal is now perfectly cooked.Heat ghee in a pan. Add cumin seeds, asafoetida, chopped green chilies, and whole red chilies. Sauté the ginger paste, then add Kashmiri red chili powder. Mix the boiled lentils into this spice mixture and simmer for 5 minutes. Garnish with fresh coriander leaves.
10

Divide the prepared dough into small portions and shape them into round baatis.
11
12

Boil water in a large pot. Add a little salt and a spoonful of ghee to it. Place the baflas in the boiling water and cook over medium heat for 15 minutes.
Once cooked, they will float to the surface of the water. Remove them and let the water drain off.
13

Baking Baflas-
Bake the baflas in an oven, tandoor, or air fryer until they are golden and crispy. If you do not have an oven, you can also deep-fry them in a kadhai (wok) using sufficient ghee or cooking oil over medium heat.
14

Serve the piping-hot Baflas with Panchmel Dal, a spicy red chili chutney, and green coriander chutney.

Tips

🍴 Coarsely ground flour is best for making Baflas.
🍴 Shortening (Moyan): Add a sufficient amount of ghee to the flour to ensure the Baflas turn out flaky and crisp.
🍴 Using milk or buttermilk instead of water makes them very spongy and soft. 🍴 Drop the Baflas into boiling water; once they are cooked and start floating, it indicates they are cooked through.
🍴 After removing them from the boiling water, let the Baflas dry for 10–15 minutes.