Dal Bafla (Dal Bati) | Air Fryer and Oven

Dal bati churma is a famous Indian dish from the state of Rajasthan. 'Dal' is the lentil soup and 'churma' is a sweet dish made with whole wheat flour, ghee and sugar.

Bati is a baked whole wheat flour hard bread. It is made by baking balls of whole wheat flour dough and then soaking it in ghee. It is crispy on the outside but has a soft core inside.

Bati has a lot of variety like masala bati, multi grain bati, makai bati (made with corn flour) and another very famous boiled version known as bafla.

Jump to:

• Dal bafla vs Dal bati
• Ingredients to make dal bafla
• How to make bati or bafla dough?
• How to make boiled bati or bafla?
• How to bake bafla in air fryer?
• How to bake bafla in oven?
• Serving suggestions for dal bati
• 📖 Recipe
• 💬 Comments

Dal bafla vs Dal bati

Bafla is also referred as bati most of the times. However there is a slight difference in the process of making bati and bafla.

To make bafla, the dough balls are cooked in boiling water first and then baked in oven. However, to make bati, the dough balls are directly baked in the oven.

Ingredients to make dal bafla

Making bafla requires only few basic ingredients but you surely need lots of ghee. Here is a list of required ingredients

• Whole wheat flour (atta)
• Ghee (checkout this homemade cultured ghee recipe)
• Salt
• Water
• Turmeric powder
• Yogurt (Check out this homemade yogurt in instant pot)
• Semolina flour (optional)

How to make bati or bafla dough?

Bati dough can be made in the food processor, stand mixer, bread maker or by hand. The key is to knead the dough into a soft non sticky ball.

I usually prefer using the food processor to make dough. To make the dough in food processor, fix the blade to the food processor bowl and add all ingredients except water.

Start the food processor on low speed or dough setting and add water from the feeder. Continue mixing until a soft, smooth and well kneaded dough ball is formed.

If you are kneading dough by hand, knead it well until a soft, non sticky and smooth ball is formed. Also, cover the dough and allow it to rest for about half an hour before proceeding to make bafla.

How to make boiled bati or bafla?

Divide the dough and make round smooth balls and flatten slightly. The trick in making a smooth dough ball is to roll the dough between your palms in a way that all the wrinkles and lines are tucked to one side or bottom of the dough ball.

Now make an indentation in the dough ball with your finger at the center, on both sides. This helps prevent bati from breaking while it is baking and helps in cooking it evenly.

At this step, if you were to make bati, you would directly bake it in the oven. But to make bafla or the boiled bati, boil water in a wide pan with about 2 inches filled. Add some turmeric to the water.

Once water starts boiling, one by one add the dough balls. With a spatula carefully scrape them if they stick to the bottom of the pan. Now cover the pan with a vented lid and allow to boil for about 10 minutes.

Bati will start floating once done. Using a spatula, carefully remove bafla from the pot and place it in a plate or tray and let it cool down. In the mean time preheat the oven or air fryer to 375° F.

How to bake bafla in air fryer?

Bafla or bati can be baked quickly in the air fryer. While the bafla were cooled down in the plate, the bottom side still remains moist. While placing them in the air fryer, keep the moist side facing upwards. This will avoid it from sticking to the mesh in the air fryer.

Set the air fryer temperature to 375° F and timer for 10 minutes. Flip bati after 10 minutes and then cook for additional 8 minutes. Bafla should turn golden brown with a few brown patches.

How to bake bafla in oven?

You can bake bati easily in the oven, especially if you are baking a larger batch. Preheat the oven to 375° F. Place the cooled down bati (with moist side facing upwards) in the baking tray.

Bake for 25 minutes and then flip the bati upside down and bake for additional 20 minutes. Bati is ready when it is golden brown with a few dark brown patches.

Serving suggestions for dal bati

Keep a large bowl filled with a cup of ghee. Using a mitten, lift each baked bafla from the tray and crack it open by pressing it.

Dip the bafla in ghee and allow it to soak the ghee well. Bafla or bati must be served only after it is soaked well in ghee.

Dal bati accompaniments

Dal bati is a complete meal in itself. Most of the times, churma (a sweet dish) is served along with dal bati. Bati is usually served with panchmel dal.

It is also popularly served with urad dal or toor dal. I also like to add a dash of lemon juice and green chutney to dal while eating dal bati.

How to eat dal bati?

Bati is completely soaked in ghee before serving. Dal is served in a bowl and bati is served on the side. Bati is broken into smaller pieces and eaten after soaking and mashing it in dal.

One can add entire bati into the dal and then break and mash it up. I like to break the bati and then soak it in dal piece by piece to enjoy my favorite dish 🙂

What to do with leftover bati?

Bati is very filling and satisfying, infact you might just need a very light dinner if you eat dal bati at lunch! Most of the times there is leftover bati. It stays well at room temperature or can be refrigerated for 3-4 days.

Other than eating the leftover bati with dal once again, it can be warmed up in the microwave and sprinkled with some sugar and served like a sweet dish. My kids just love it!

Dal bafla or bati is a true delicacy. Enjoy it with your family and friends during special occasions.

Don't forget to check out below Indian recipes

• Panchmel Dal
• Baingan Bharta
• Peas pulao
• Chana dal
• Cultured ghee

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