Egg Stuffed Dal Baati
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
6 steps. 70 minutes total.
- 1
Step 1
- a.Prepare Dal and Baati Dough
- b.Wash and soak the toor dal and chana dal in water for at least 30 minutes. Drain.
- c.In a large bowl, mix atta, suji, besan, ajwain, and 1 tsp of salt. Add 1/4 cup of ghee and rub it into the flour until the mixture resembles coarse breadcrumbs and holds its shape when pressed.
- d.Gradually add lukewarm water to knead a firm, stiff dough. Cover with a damp cloth and let it rest for 30 minutes.
- 2
Step 2
- a.Cook the Dal
- b.While the dough rests, add the soaked and drained dals to a pressure cooker. Add 4 cups of water, 1/2 tsp turmeric powder, and 1 tsp of salt.
- c.Pressure cook on medium heat for 4-5 whistles, or until the dals are completely soft and mushy.
- d.Let the pressure release naturally. Once opened, lightly mash the dal with the back of a ladle for a consistent texture.
- 3
Step 3
- a.Make the Egg Stuffing
- b.Grate or finely mash the hard-boiled eggs in a bowl.
- c.Heat 1 tbsp of oil in a pan. Sauté one finely chopped onion until translucent (about 2-3 minutes).
- d.Add grated ginger and green chilies, and cook for another minute.
- e.Stir in 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp garam masala. Sauté for 30 seconds.
- f.Add the mashed eggs and 1/2 tsp salt. Mix well to combine. Turn off the heat and stir in the chopped coriander leaves. Let the stuffing cool completely.
- 4
Step 4
- a.Stuff, Boil, and Bake the Baatis
- b.Preheat your oven to 200°C (400°F). Bring a large pot of water to a rolling boil.
- c.Knead the rested dough for a minute and divide it into 8 equal portions. Flatten each portion into a 3-inch disc.
- d.Place a portion of the cooled egg stuffing in the center of each disc. Bring the edges together and seal tightly, rolling it into a smooth, crack-free ball.
- e.Gently drop the stuffed baatis into the boiling water. Cook for 10-12 minutes, until they float to the surface.
- f.Remove the boiled baatis with a slotted spoon, pat them dry, and arrange them on a baking tray.
- g.Bake for 20-25 minutes, flipping halfway through, until they are golden brown and crisp.
- 5
Step 5
- a.Prepare Dal Tadka (Tempering)
- b.While the baatis are baking, heat 2 tbsp of ghee in a separate pan. Add mustard seeds and cumin seeds. When they splutter, add hing and dried red chilies.
- c.Add the remaining finely chopped onion and sauté until golden brown.
- d.Stir in the ginger-garlic paste and cook for a minute until fragrant.
- e.Add the chopped tomatoes, 1 tsp red chili powder, 1 tsp coriander powder, and salt to taste. Cook until the tomatoes are soft and oil separates from the masala.
- f.Pour this tempering over the cooked dal. Add 1/2 tsp garam masala, mix well, and simmer for 5-7 minutes to allow flavors to meld.
- 6
Step 6
- a.Serve
- b.Once the baatis are baked, remove them from the oven. Gently press each baati to crack it open slightly.
- c.Dip the hot baatis in melted ghee or pour a generous amount over them.
- d.Serve the hot egg stuffed baatis immediately with the prepared dal, sliced onions, and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a traditional texture, use coarse whole wheat flour (mota atta) for the baatis.
- 2Ensure the baati dough is stiff and not soft. This is key to achieving a crispy texture.
- 3Don't skip boiling the baatis before baking. This pre-cooking step ensures they are cooked through from the inside.
- 4For an even richer, more traditional flavor, you can deep-fry the boiled baatis in ghee until golden brown instead of baking them.
- 5Let the egg stuffing cool completely before filling to prevent the dough from becoming soggy and difficult to seal.
- 6The dal should have a medium consistency, not too thick or too thin, to perfectly complement the dense baatis.
Adapt it for your goals.
Vegetarian Filling
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).
Cooking MethodCooking Method
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.
Dal VariationDal Variation
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.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder in both the stuffing and the dal for a spicier kick.
Why this is on our healthy list.
Rich in Protein
The combination of eggs and a mix of lentils provides a high-quality protein boost, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
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.
Sustained Energy Release
The complex carbohydrates from the whole grains and lentils provide a slow and steady release of energy, keeping you feeling energized for longer periods.
Packed with Essential Nutrients
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.
Frequently asked questions
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.