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Close-up of Indian flatbread with lentil curry served on a wooden platter

Dal Bati (Rajasthani, Authentic & Easy)

Crisp golden whole wheat baati baked in the oven, served with smoky five-lentil panchmel dal and sweet jaggery churma, finished with melted ghee.
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Prep Time 25 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 4 to 5 people
Cuisine: Indian (Rajasthani)
Ingredients Method Notes

Ingredients
  

  • 2 cups whole wheat flour atta
  • 1/4 cup semolina sooji
  • 1/2 cup ghee melted, plus extra for serving
  • 1 teaspoon carom seeds ajwain
  • 1 teaspoon salt
  • 1/2 cup warm water as needed
  • 1/4 cup each toor dal, moong dal, masoor dal, chana dal and urad dal
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons ghee for tempering
  • 1 teaspoon cumin seeds
  • 4 cloves garlic sliced
  • 2 dried red chilies
  • 1/2 teaspoon red chili powder
  • 1 pinch asafoetida hing
  • 1 cup whole wheat flour for churma
  • 1/3 cup powdered jaggery
  • 1/4 teaspoon cardamom powder
  • 2 tablespoons chopped almonds optional

Method
 

  1. Mix the flour, semolina, carom seeds and salt. Rub in the melted ghee until crumbly, then knead with warm water into a stiff dough. Rest 20 minutes.
  2. Heat the oven to 375°F. Divide the dough into 10 balls, flatten slightly and place on a baking tray.
  3. Bake 20 minutes, flip, and bake 15 to 20 minutes more until deep golden and firm.
  4. Rinse the five dals, then simmer with turmeric, salt and 4 cups water for 25 to 30 minutes until soft. Whisk lightly until creamy.
  5. Dry-roast the churma flour for 8 to 10 minutes until golden and nutty, then stir in the ghee, jaggery, cardamom and almonds.
  6. Heat the ghee for the tempering, crackle the cumin, fry the garlic and dried chilies until golden, then add the chili powder and asafoetida off the heat. Pour over the dal and cover for 2 minutes.
  7. Crack each hot baati open, pour melted ghee over the inside, and serve with the dal and churma.

Notes

  • Keep the baati dough stiff; soft dough spreads and bakes up like a bun instead of a baati.
  • Soak the chana and urad dal for 30 minutes first if you want an extra smooth dal.
  • No oven? Cook the baati in a covered heavy pan on low heat for about 25 minutes, turning often.
  • Leftovers: baati keep 2 days at room temperature or 1 month frozen; dal keeps 3 to 4 days in the fridge; reheat the baati in a hot oven until crisp.