How to make Rajasthani Dal Baati -

Flaky baked dough balls called baati served with a hot spicy tadkewali dal – plenty of ghee goes into making this Rajasthani delight.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split green gram skinless, Split black gram skinless

Cuisine : Rajasthani

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Aloo Akbari Sai Bhaji Kadai Paneer Achar ke Masalewale Karele

Rajasthani  Dal Baati

Rajasthani Dal Baati Recipe Card


The rich, delicious and earthy taste coupled with the eating experience totally justifies the star status that dal baati enjoys in the world of Rajasthani cuisine. Baatis are flaky round chana dal dough balls that are baked to perfection and then drizzled with or rather soaked in plenty of ghee. The dal that accompanies it is spicy and rich also with its fair share of ghee. This dal baati combo is delicious just like this but add some choorma to it and things go to another level.

Prep Time : 1-1.30 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Rajasthani Dal Baati Recipe

  • Split green gram skinless 1/4 cup

  • Split black gram skinless 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 2

  • Cloves 3

  • Green cardamoms 2

  • Cinnamon 1 inch stick

  • Bay leaves 2

  • Curry leaves 5-6

  • Tomatoes 2 medium

  • Green chillies chopped 3

  • 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

Soak 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

to make batis, 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.