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A creative twist on a Rajasthani classic! This recipe features traditional crispy baatis with a savory, spiced hard-boiled egg filling, served alongside a hearty and aromatic mixed lentil dal.
For 4 servings
Prepare Dal and Baati Dough
Cook the Dal
Make the Egg Stuffing
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A creative twist on a Rajasthani classic! This recipe features traditional crispy baatis with a savory, spiced hard-boiled egg filling, served alongside a hearty and aromatic mixed lentil dal.
This rajasthani recipe takes 105 minutes to prepare and yields 4 servings. At 968.75 calories per serving with 30.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Stuff, Boil, and Bake the Baatis
Prepare Dal Tadka (Tempering)
Serve
For a vegetarian version, replace the egg stuffing with a mixture of crumbled paneer, mashed potatoes, and green peas (Sattu stuffing is also a traditional option).
Instead of boiling and baking, you can cook the baatis in a traditional tandoor or a modern baati maker/appe pan for a different texture.
This recipe uses a mix of toor and chana dal, but you can also make a 'Panchmel Dal' by using five different types of lentils like moong, masoor, and urad dal.
Increase the amount of green chilies and red chili powder in both the stuffing and the dal for a spicier kick.
The combination of eggs and a mix of lentils provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
Whole wheat flour and lentils are excellent sources of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The complex carbohydrates from the whole grains and lentils provide a slow and steady release of energy, keeping you feeling energized for longer periods.
This dish is a good source of various micronutrients, including iron and folate from lentils, B vitamins from eggs, and calcium from ghee, contributing to overall health.
One serving of Egg Stuffed Dal Baati (2 pieces with dal) contains approximately 650-750 calories, primarily from the whole wheat, lentils, eggs, and ghee. The exact count can vary based on the amount of ghee used for serving.
It is a wholesome and energy-dense meal. The lentils and eggs provide excellent protein, and the whole wheat flour offers complex carbs and fiber. However, it is high in calories and fat due to the generous use of ghee, so it's best enjoyed in moderation as part of a balanced diet.
Absolutely! Simply replace the egg stuffing with a vegetarian alternative. A popular choice is a filling made from crumbled paneer, mashed potatoes, onions, and spices. Sattu (roasted gram flour) stuffing is another traditional and delicious option.
Yes. Traditionally, baatis were cooked over cow-dung cakes. At home, after boiling, you can deep-fry them in ghee until golden and crisp. Alternatively, you can use a gas tandoor or an appe (paniyaram) pan on the stovetop, cooking on low heat and turning frequently.
Store the dal and baatis in separate airtight containers in the refrigerator for up to 2 days. To reheat, warm the dal on the stovetop. Reheat the baatis in a preheated oven at 180°C (350°F) for 10-12 minutes to restore their crispness.
This usually happens for two reasons: the dough was too hard and dry, or not enough ghee (moyan) was added to the dough. The ghee is crucial for creating a crumbly, crispy texture. Ensure the flour-ghee mixture holds its shape when pressed in your fist before adding water.