Dal Bati   Recipe

Dal Bati Recipe

20 min
2-3 People
15 min



Let me take you on a journey to the heart of Rajasthan, where the air is filled with the aroma of sizzling spices and hearty flavors. It was during one of my travels to this vibrant state that I had the pleasure of experiencing the culinary delight known as Dal Bati for the first time. The combination of rich lentils, crispy bati, and aromatic tempering left an indelible mark on my taste buds, making it an instant favorite. Since then, I've been eager to recreate this traditional dish in my own kitchen, adding my own twist to the classic recipe.




Dal Bati by Chef Ajay Chopra




For Bati:

  • 2 cups Wheat flour
  • Salt, to taste
  • 2 tsp Carom seeds (Ajwain)
  • 1 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 2-3 tsp Ghee (clarified butter)
  • Water, as required

For Dal:

  • Urad dal
  • Chana dal
  • Toor dal
  • Moong dal
  • Masoor dal
  • Salt, to taste
  • 2 tsp Turmeric powder

For Tadka:

  • 2 tsp Ghee (clarified butter)
  • 2 tsp Fennel seeds (Saunf)
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 2-3 Dry red chilies
  • 1 tsp Chopped garlic
  • 2 tsp Chopped green chilies
  • ½ tsp Hing (Asafoetida)
  • 1 tsp Coriander powder
  • 1 tsp Red chili powder
  • 1 tsp Dry fenugreek leaves (Kasuri methi)
  • 1 tsp Garam masala powder
  • 1 tsp Turmeric powder
  • 2 tsp Chopped coriander
  • 1 tsp Chopped ginger
  • Rogen (ghee), for garnish






For Bati:

  1. In a bowl, mix wheat flour, salt, carom seeds, turmeric powder, red chili powder, and ghee. Knead the dough by gradually adding water until it forms a smooth and firm dough.
  2. Divide the dough into round-shaped portions and shape them into balls. Ensure that the batis are soft from the top.
  3. Preheat the oven to 180 degrees Celsius. Place the batis on a baking tray and roast them in the oven for about 10-12 minutes until they turn golden brown. Drizzle some ghee over the batis while roasting.
  4. Once the batis are roasted and golden brown, immediately transfer them to a bowl filled with ghee.

For Dal:

  1. Take a mix of urad dal, chana dal, toor dal, moong dal, and masoor dal. Wash them thoroughly and add salt and turmeric powder. Boil the dal until soft and cooked.
  2. For the tadka, heat ghee in a pan. Add fennel seeds, coriander seeds, cumin seeds, dry red chilies, chopped garlic, and green chilies. Sauté until the garlic turns slightly brown.
  3. Add hing, coriander powder, red chili powder, kasuri methi, garam masala powder, turmeric powder, chopped coriander, and ginger. Mix well and sauté for a minute.
  4. Pour in some water and add the boiled dal. Cook the dal mixture until well combined and flavorful. Add rogan (ghee) for added richness.
  5. Once the dal is cooked and ready, serve it hot by breaking the bati into pieces and pouring the hot dal over it.


Enjoy the delicious and comforting Dal Bati prepared with Chef Ajay Chopra's recipe!




About the Recipe:


Dal Bati is a quintessential Rajasthani dish consisting of three main components: dal (lentils), bati (baked dough balls), and tempering. The dal is made from a combination of lentils cooked to perfection with aromatic spices, while the bati is a crispy, baked dough ball served alongside. The tempering, often consisting of ghee, mustard seeds, cumin seeds, and red chilies, adds a final touch of flavor to this hearty and wholesome dish. Traditionally, Dal Bati is served with a dollop of ghee and accompanied by chutney or pickle for a burst of tanginess.



Cooking Tips:


  1. Pre-Soaking Lentils: Soak the lentils overnight to reduce cooking time and improve digestibility.
  2. Perfecting the Bati: Ensure the bati dough is well-kneaded and shaped into smooth balls before baking to achieve a crispy texture.
  3. Balancing Spices: Adjust the amount of spices in the dal according to your taste preferences, keeping in mind the heat level of the dish.
  4. Tempering Technique: Heat the ghee for tempering until it shimmers, then add the mustard seeds, cumin seeds, and red chilies, allowing them to splutter before pouring over the dal.
  5. Serving Suggestions: Garnish with fresh cilantro leaves and serve hot with a side of ghee, chutney, or pickle for a complete Rajasthani dining experience.



Pairing Guide:


Dal Bati pairs perfectly with a variety of accompaniments, enhancing its flavors and adding depth to the culinary experience. Here are some delicious pairing options:

  • Garlic Chutney: The spicy kick of garlic chutney complements the earthy flavors of Dal Bati.
  • Mixed Vegetable Curry: Serve with a side of mixed vegetable curry for a wholesome and nutritious meal.
  • Crispy Papad: Enjoy alongside crispy papad for added crunch and texture.
  • Fresh Salad: Balance the richness of Dal Bati with a refreshing cucumber and tomato salad dressed with lemon juice and chaat masala.
  • Buttermilk: Cool down the palate with a glass of refreshing buttermilk or lassi.




Frequently Asked Questions about Dal Bati:


  1. What is Dal Bati?

    • Dal Bati is a traditional Rajasthani dish consisting of lentils (dal) and baked dough balls (bati), typically served with ghee and chutney.
  2. How is Dal Bati cooked?

    • The lentils are cooked with spices until soft, while the bati dough is shaped into balls and baked until crispy. The dish is then served with a tempering of spices and ghee.
  3. What lentils are used in Dal Bati?

    • Various lentils such as split pigeon peas (toor dal), split chickpeas (chana dal), and whole black gram (urad dal) are commonly used in Dal Bati.
  4. Can Dal Bati be made without an oven?

    • Yes, Dal Bati can be made without an oven by cooking the bati dough balls on a stovetop or in a pressure cooker until crispy.
  5. Is Dal Bati vegetarian?

    • Yes, Dal Bati is a vegetarian dish made primarily from lentils, grains, and spices.
  6. What spices are used in the tempering for Dal Bati?

    • The tempering for Dal Bati typically includes mustard seeds, cumin seeds, dried red chilies, and ghee.
  7. Can I make Dal Bati in advance?

    • Yes, you can prepare the lentils and bati dough in advance and assemble the dish just before serving for maximum freshness.
  8. Is Dal Bati gluten-free?

    • Dal Bati can be made gluten-free by using gluten-free flour for making the bati dough.
  9. What is the origin of Dal Bati?

    • Dal Bati originated in Rajasthan, India, and is a staple dish in Rajasthani cuisine.
  10. What are some variations of Dal Bati?

    • Variations of Dal Bati include adding different lentils, spices, or stuffing the bati with ingredients like paneer or vegetables for added flavor.