Sanjeev Kapoor

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Rajasthani Dal Baati  Recipe

Rajasthani dal preparation served with baatis and ghee

This is an exclusive website recipe.

Preparation Time : 1.30-2 hour

Cooking time : 1.30-2 hour

Servings : 4

Rajasthani  Dal Baati

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  • Split green gram skinless (dhuli moong dal)
    1/4 cup
  • Split black gram skinless (dhuli urad dal)
    1 cup
  • Split Bengal gram (chana dal)
    1/4 cup
  • Red chilli powder
    1 teaspoon
  • Ginger,chopped
    2 inch piece
  • Turmeric powder
    1/2 teaspoon
  • Cumin seeds
    1 teaspoon
  • Asafoetida
    a pinch
  • Whole dry red chillies broken stemmed
  • Cloves
  • Green cardamoms
  • Cinnamon
    1 inch stick
  • Bay leaves
  • Curry leaves
  • Tomatoes
    2 medium
  • Green chillies chopped
  • Salt
    to taste
  • Oil
    4 tablespoons
  • Fresh coriander leaves chopped
    1/4 cup
  • Lemon
    1 medium
  • Whole wheat flour (atta)
    2 cups
  • Carom seeds (ajwain)
    1 teaspoon
  • Baking powder
    1/4 teaspoon
  • Pure ghee 1 cup + for soaking and serving


Step 1

oak moong dal, urad dal and chana dal in about three cups of water for an hour. Boil the dals with turmeric and salt till done and mash them properly with the back of a round ladle. Heat oil in a pan. Add cumin seeds, asafoetida, dry red chillies, bay leaves, cloves, cinnamon, cardamoms, curry leaves, ginger, green chillies, tomatoes and red chilli powder. Sauté till the oil surfaces.

Step 2

Add the cooked dals to this and blend properly. Finish off with juice of lemon and chopped coriander leaves.

Step 3

For bati Take atta in a bowl. Add salt, baking powder and half a cup of pure ghee. Mix well. Add sufficient water and knead into a stiff dough. Preheat oven to 180°C.

Step 4

Take lemon sized portions. Press firmly and roll into round balls. Grease a baking tray. Place the baatis on it. Press them slightly. Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour.

Step 5

When done, serve it hot with a bowl full of pure ghee to soak baatis and dal.

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