Daal Bafla/Baati

When ever we think about Daal bati, we remember Rajasthani Daal Bati. But at our place we prepare Khandesh style daal bafala that is daal batti. My husband taught me this dish. It's his favorite dish. Instead of baking into tandoor or in Oven, he deep fry it in oil. Battis tastes awesome after frying. We usually eat leftover battis (if any) with tea.

Ingredients

For Bafala/ Batti

Whole wheat flour (Atta) - 2 cups

Chiroti Rawa (thin semolina) - 1/4 cup

Ajawain - 1/4 teaspoon

Hot oil - 4 teaspoons

Salt to taste.

Oil for deep fry

FOR Daal

Tuver dal - 1/2 cup

Moong Daal - 1/4 cup

Masoor daal - 1/4 cup

Oil - 2 tablespoon

Asafetida - 1/4 teaspoon

Turmeric powder - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Curry leaves - 3-4

Red chilli powder - 2 teaspoon

Goda Masala - 2 teaspoon

Kokum - 3-4

Jaggery - 1 teaspoon

Chopped Coriander - 2-3 tablespoon

Salt to taste
Pure ghee - 1/4 cup

Procedure

For Bafala/ Batti

Mix all the ingredient of batti and knead a tight dough with water. Cover and keep aside for half an hour. In a large vessel take around 1 lit. water and boil it. Now make medium size ball of the dough. Put all balls in boiling water. Boil it for another 15 minutes. Drain all the water from batti. Cut battis into half. Heat oil in heavy bottom kadai. Deep fry batti till it turns to golden brown.
For Daal

Wash and Pressure cook all daals with little hing and turmeric powder. Heat oil in kadai make tadka of cumin. Add hing, turmeric and curry leaves. Add cooked daal, red chilli powder, goda masala, kokum, jaggery and salt. Mix well. Add some water for desired consistency. Bring it to boil. Add chopped coriander.

Serving

Break the baflas/ batti completely. Pour daal on it. Then pour 1-2 teaspoon of pure ghee.

This goes to 'THE COMBO EVENT' by Pari of foodelicious