Dal Bati


Dal Bati -a traditional dish from the state of Rajasthan in India. It is generally served for lunch or dinner by mixing the dal with crushed baati and ghee topped on it.

  • Prep in: 10 M
  • Cooks in: 90 M
  • Total in: 100 M


for Bati

  • 1 cup atta
  • 1/4 cup sooji
  • 2 tablespoons besan
  • 1/4 teaspoon ajwain
  • 1/4 teaspoon fennel powder
  • 1/8 teaspoon red chili powder
  • 1/2 teaspoon salt
  • pinch baking soda
  • 1/3 cup melted ghee
  • 1/4 cup milk
  • ghee

for Dal

  • 1 cup equal amount of toor chana, green moong, urad chilka and urad dhuli
  • 4 cups water
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon salt

for tempering

  • 1 teaspoon oil
  • 1 teaspoon ghee
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1.5 teaspoon chopped garlic
  • 1.5 teaspoon chopped ginger
  • 1 green chili finely chopped 
  • 1 medium red onion finely chopped
  • 3 medium tomatoes finely chopped
  • 1 teaspoon coriander powder
  • 3/4 teaspoon cumin powder
  • 1/4 teaspoon garam masala
  • salt to taste
  • 1/4 melted ghee

How To Make Dal Bati

Make bati

  • Add atta, sooji, besan, ajwain, fennel powder, red chili powder, salt and pinch of baking soda in a bowl. Mix till well combined.
  • Add 1/3 cup melted ghee.
  • Add little milk as needed to form a stiff dough and set it aside for 15 minutes.
  • Divide the dough into equal parts. Make a ball out of each dough ball, press it and then make a dent in the center.
  • Place all the bati on a baking sheet and brush them with ghee.
  • Bake for 20 minutes. Then take out of the oven, flip all the bati and bake again for 15 minutes from the other side till done.

Make dal

  • Add all the dals in a bowl and soak it for around 3 hours.
  • Once soaked, drain the water and add dal to a pressure cooker. Add 4 cups water , salt and turmeric powder and mix.
  • Pressure cook at high for 2 whistles and then lower the heat and cook for 10-15 minutes till dals are completely softened.
  • Heat oil and ghee in a pan on medium heat. Once hot, add mustard seeds and cumin seeds.
  • Then add chopped garlic, ginger and green chili and saute for few seconds.
  • Then add chopped onion and cook till the raw smell goes away.
  • Now add the tomatoes for cook for 5 minutes.
  • Add coriander powder, cumin powder, garam masala and salt to taste.
  • Add the cooked dal to the pan now and mix.
  • Let the dal simmer for 5 minutes.
  • Sprinkle cardamom powder and garam masala powder on top and serve immediately with bati and extra ghee.
  • To eat crush the bati a litte in a plate, top it with lots of dal and ghee and enjoy!


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