New Update
| Main ingredients | Split pigeon peas (toovar dal), Turmeric powder, Tomato, Whole wheat flour, Semolina, Baking soda, Sugar, Yogurt, Ghee, Cumin seeds, Carom seeds, Asafoetida, Ginger, Garlic, Green chillies, Red chilli powder, Lemon juice, Fresh coriander leaves |
| Cuisine | Madhya Pradesh |
| Course | Dal |
| Prep time | 1-1.5 hours |
| Cook time | 50-55 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- Dal
- ¾ cup split pigeon peas, soaked for 30 minutes and drained
- ½ teaspoon turmeric powder
- Salt to taste
- 1 medium tomato, chopped
- Bafla
- 1½ cups whole wheat flour
- ½ cup semolina
- Salt to taste
- ½ teaspoon baking soda
- ½ teaspoon sugar
- ½ cup yogurt
- 1½ tablespoons ghee + for greasing + as required
- 1 teaspoon cumin seeds
- 1 teaspoon carom seeds (ajwain)
- ½ teaspoon turmeric powder
- Tempering
- 3 tablespoons ghee
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 2 green chillies, slit
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 2 teaspoons lemon juice
- 2-3 tablespoons chopped fresh coriander leaves
Ingredients
- Heat a pressure cooker, add dal, turmeric powder, salt, tomato and 3 cups water and mix well.
- Close the lid and cook on medium heat till the pressure is released 3-4 times.
- To make bafla, take whole wheat flour in a bowl, add semolina, salt, baking soda, sugar and yogurt and mix well.
- Heat ghee in a small non-stick pan, add cumin seeds and once they start to change colour, add carom seeds and turmeric powder and mix well.
- Add this tempering to the whole wheat flour mixture. Add ¾ cup water and knead to soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
- Divide the dough into 6 equal portions and roll into balls. Press lightly in the centre.
- Boil sufficient water in a pan. Add salt, prepared bafle and cook for 10-15 minutes.
- Preheat oven at 180⁰ C.
- Open the pressure cooker once the pressure settles completely.
- For the tempering, heat ghee in small non-stick pan, add cumin seeds and once they start to change colour, add asafoetida, ginger and garlic, mix and sauté for 1 minute.
- Add green chillies mix and sauté for 30 seconds. Add turmeric powder and red chilli powder and mix well.
- Put the pressure cooker back on heat, add the prepared tempering to dal and mix well. Add lemon juice and cook for 2-3 minutes.
- Add coriander leaves and mix well.
- Drain the boiled baffle. Grease a baking tray with some ghee and arrange the boiled baffle on it and bake for 10-15 minutes.
- Cook the baked baffle on open fire for 2-3 minutes or till charred on all sides.
- Dip in melted ghee, crush and transfer on serving plate. Drizzle some more ghee.
- Serve hot with prepared dal.
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