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A classic Rajasthani feast featuring soft, whole wheat dumplings (bafla) that are boiled then baked to golden perfection. Served crumbled and drenched in ghee alongside a spicy, tangy mixed lentil curry (dal). A truly hearty and satisfying meal.
Prepare the Dal
Prepare the Bafla Dough
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A classic Rajasthani feast featuring soft, whole wheat dumplings (bafla) that are boiled then baked to golden perfection. Served crumbled and drenched in ghee alongside a spicy, tangy mixed lentil curry (dal). A truly hearty and satisfying meal.
This rajasthani recipe takes 95 minutes to prepare and yields 4 servings. At 648.28 calories per serving with 21.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Boil and Bake the Baflas
Prepare the Tadka and Finish the Dal
Assemble and Serve
Add 1 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and 2 tablespoons of chopped coriander leaves to the bafla dough for a spicier, more flavorful version.
Use a mix of five different lentils (like toor, chana, moong, masoor, and urad dal) to make the accompanying dal for a more complex flavor profile, known as Panchmel or Panchratna Dal.
For a richer version, prepare a stuffing of mashed potatoes or crumbled paneer with spices and stuff it inside the dough balls before boiling and baking.
The combination of three different lentils (toor, chana, masoor) provides a rich array of amino acids, making this dish an excellent source of plant-based protein essential for muscle repair and overall body function.
Made with whole wheat flour, semolina, and lentils, Dal Bafla is high in dietary fiber, which aids digestion, promotes gut health, prevents constipation, and helps in maintaining stable blood sugar levels.
The complex carbohydrates from the whole grains and lentils provide a slow and steady release of energy, keeping you feeling full and energized for longer periods and preventing sudden energy spikes and crashes.
Dal Bafla is a balanced meal providing protein from lentils, complex carbs, and fiber from whole grains. However, it's traditionally high in ghee, which increases its calorie and saturated fat content. To make it healthier, you can reduce the amount of ghee used for serving.
One serving of Dal Bafla contains approximately 650-750 calories. The majority of calories come from the whole grains, lentils, and the generous use of ghee, which is integral to the dish's authentic flavor.
The main difference is the preparation method. Baati is directly baked, resulting in a harder, denser, and crustier texture. Bafla is first boiled in water and then baked or fried, which makes it much softer, lighter, and more porous on the inside.
Yes. After boiling, you can shallow-fry the baflas in a pan with ghee until they are golden brown and crisp on all sides. This is a more traditional and richer alternative to baking.
Store the dal and baflas in separate airtight containers in the refrigerator for up to 2-3 days. To reheat, warm the dal in a pan on the stovetop. Reheat the baflas in a preheated oven at 180°C (350°F) for 10-12 minutes or until heated through and crisp again.