Dal, Baati is a traditional Rajasthani delicacy. It is usually served for lunch or dinner with crushed baati mixed with pulses and topped with ghee. It is also popular in Uttar Pradesh and Madhya Pradesh within the Malwa regions.

Whenever there is a holiday, there are guests in the house, and you spend the day in gossip, then make Dal Baati. While making this, keep on gossiping in between. You will get a lot of time for conversation while making these and you will also be able to prepare exceptional food.




1. Wheat flour – 400 grams ( 4 cups )
2. Semolina (Rava) – 100 grams (one cup)
3. Ghee – 100 grams (1/2 cup)
4. Ajwain – half a teaspoon
5. Baking soda – 1/2 tsp (if you want)
6. Salt – as per taste (1 tsp)


Step 1– Mix flour and semolina in a vessel and add 3 tbsp ghee, baking powder, carom seeds, and salt with the help of lukewarm water.

Step 2– Knead the dough a little harder than chapati dough.

Step 3– Keep the dough covered for 20 minutes, so that the dough gets puffed up and set.

Step 4– After 20 minutes, mash this dough with oiled hand and make it smooth. Break a little dough from the kneaded dough and make medium-sized balls.

Step 5– If you wish, you can fill it by making a Pitti of peas, Pitti of potato, Pitti of cheese, or dry fruits.

Step 6- Baatis are made in 2 ways.

1. boiling bati in water

Fill 1 liter of water in a pan and keep it on the gas to heat it and when the water starts boiling, put these balls in the boiling water. Boil these balls for 15 minutes.

Take out the boiled balls from the water and keep them on a plate and now roast them in a tandoor or oven till they turn brown. Dip the baked batis in melted ghee and take them out. Keep the prepared batis in a bowl or plate.

2. Making bati without boiling

In this way, batis is made without boiling them. Heat the oven, keep the dough balls in the oven for roasting, and roast these balls in the oven. Batis will start bursting and will turn brown. Take out the Siki Baati from the oven and keep it on a plate. Melt the remaining ghee and keep it. Break the baked batis, dip them in ghee, take them out and place them on a plate or bowl.

“Both types of batis are good. You can make Baati in any of these ways and tell.”


Mix Dal for Baati

mix dal

1. Arad dal – 100 grams (half cup)
2. Moong Dal – 50 grams ( 1/4 cup )
3. Chana dal – 50 grams ( 1/4 cup )
4. Ghee – 2 tbsp
5. Asafoetida – 1-2 pinch
6. Cumin – 1 tsp
7. Turmeric powder – half teaspoon
8. Coriander powder – 1 tsp
9. Red Chilli Powder – 1/2 tsp
10. Tomato – 2 – 3
11. Green chili – 1-2
12. Ginger – 2-inch long piece
13. Garam masala – 1/4 tsp
14. Green Coriander – 1/2 small bowl (finely chopped)
15. Salt as per taste (1 tsp)


Step 1– Wash the pulses one hour before and soak them in water.

Step 2– Put the soaked pulses in the cooker, and put double the water (2 cups of water) and salt on the gas to cook. After one whistle, cook on low flame for 2-3 minutes. Turn the gas off.

Step 3– Grind tomatoes, green chilies, and a 1-inch piece of ginger finely with a grinder.

Step 4– Put 2 tbsp ghee in the pan and heat it.

Step 5– Add asafoetida and cumin. After roasting cumin, add turmeric powder and coriander powder.

Step 6– Stir 2-3 times with a spoon and put the mixture of ground tomatoes, red chili powder, and finely chopped 1-inch long ginger.

Step 7– Fry the spices until the oil floats on top of the spices, add this spice to the cooked dal in the cooker and add water as required (as thin as you want the dal).

Step 8– When it starts boiling, add garam masala and test the salt and add a little more as needed. Add half the green coriander and mix. Dal is ready.

Step 9– Take out the dal in a bowl and garnish it with the remaining green coriander and ghee.
Dal and batis are ready. Serve hot Dal Baati and eat it.

Serves 6. , Prep Time: Approx 90 minutes