Dal Bafla is a popular and wholesome traditional dish from Madhya Pradesh, similar to the well-known Dal Bati. This recipe includes soft wheat and maize dough balls that are first boiled and then baked until they turn perfectly crisp from the outside while staying soft inside. These Baflas are crushed on a plate, drizzled generously with ghee, and served hot with aromatic toor dal. The recipe is simple to follow and brings authentic regional taste straight to your kitchen. A delicious combination of protein-rich dal and wholesome grains makes it a comforting and satisfying Indian meal for the whole family.
Ingredients Needed
For Bafla
2 cups wheat flour
¼ cup maize flour
½ cup ghee
1 tsp cumin seeds
¼ tsp ajwain
Salt to taste
For Dal
1½ cups soaked toor dal
A pinch of hing
1 tsp red chilli powder
½ tsp mustard seeds
1 tsp sugar
½ tsp turmeric
Salt to taste
1 tbsp ghee
2 tbsp chopped coriander leaves
Step-by-Step Method
For Bafla:
- Combine wheat flour, maize flour, cumin seeds, ajwain, salt, and ghee in a mixing bowl. Add water gradually and knead into a firm dough.
- Divide the dough into equal portions and shape into round balls using your palms.
- Boil a large pot of water with salt and turmeric. Drop the balls and cook until they rise to the surface.
- Transfer on a cloth to remove excess moisture.
- Bake in a preheated oven at 150°C until golden and crisp on all sides.
For Dal:
- Pressure cook the soaked dal with turmeric, salt, and water (around 3½ cups) for 3 whistles. Allow steam to release.
- Add hing and adjust the consistency with little water if required. Let it boil again.
- Heat ghee in a small pan, splutter mustard seeds, and add red chilli powder. Pour this tadka into the boiling dal. Stir in sugar and garnish with coriander leaves.
Serving Style
Place two hot baflas on a plate, break them gently by hand, add a spoonful of melted ghee, and pour hot dal over the top. Serve immediately for best taste.
