How to do Dal Bati Recipe

As the main dish of the Rajasthani cuisine in Indian culture, there is no meal that can live up to its culinary perfection without including daal baati. It is undoubtedly a favorite among locals who cannot get enough of this savory dish. Not only does it consist of many different types of delicious pulses which make for an extremely nutritious meal, but it’s also considerably high in calories due to its use of ghee. But if you want something indulgent occasionally – daal battys should be your go-to!

So are you someone who’s interested in learning the recipe of this specialty dish? If yes, then follow the simple step-by-step instructions below. This simple yet effective recipe will provide you with one of the most simplest ways to make dal baati for your family and friends.

How To Do Dal Bati Recipe:

Ingredients Required:

  • Skinless Split Green Gram ¼ cup
  • Skinless Split Black Gram 1 cup
  • Split Bengal Gram (chana dal) ¼ cup
  • Chopped Ginger 1-2 inches
  • Tomatoes 2
  • Chopped Green Chillies 3
  • Chopped Coriander Leaves ¼ cup
  • Red Chili Powder 1 teaspoon
  • Turmeric Powder ¼ teaspoon
  • Cumin Seeds 1 teaspoon
  • Hing A pinch
  • Whole Red Chilies Dried 2-3 piece
  • Cardamoms 2-3
  • Cloves 4-5
  • Cinnamon 1 inch
  • Bay Leaves 2-3
  • Curry Leaves 5-6
  • Salt to taste
  • Lemon 1
  • Oil 4 tablespoons
  • Whole Wheat Flour 2 cups
  • Carom Seeds 1 teaspoon
  • Baking Powder ¼ teaspoon
  • Pure Desi Ghee 1 cup

Method of Preparation:

For the Dal:

1. Soak all the dals mentioned in the ingredients together for about 1-2 hours. Add three cups of water to do so and boil these until they are soft enough to be mashed. Add turmeric and salt when it boils, then mix well before taking out of pot and set aside once cool enough.

2. Take some oil in a pan and add hing, cumin seeds, bay leaves, dry broken chilies, cardamoms, cloves, cinnamon, ginger, green chilies and curry leaves. Cook this well for the next 15-20 minutes or until the oil separates from the mixture.

3. Now, add in the cooked dals to this and mix it well before adding in a little lemon juice and fresh chopped coriander leaves.

For the Baati:

1. Take the required amount of whole wheat flour in a bowl. Add salt to taste, around half a cup of ghee and baking powder; mix these ingredients together thoroughly before making dough. Ensure that the mixture is stiff enough and preheat the oven at 180 degrees Fahrenheit.

2. Now take this dough and shape it into small rounds. Roll them out until they are about the size of a lemon. Make sure you shape them firmly so they don’t shrink back when boiling.

3. Grease a baking sheet and arrange the dough balls at a distance from each other. Place it in an oven which has been heated up beforehand and bake until they are cooked through. Depending on how thick you made them, this could take anywhere from 15-30 minutes.

4.When done, make sure you serve the Baatis hot with Dal. The Dish is ready to be enjoyed!


Baatis can also be deep-fried in desi ghee, but they are usually baked in the oven because they contain less calories than those fried. When cooking this dish, it is common for people to use both dal and churma because of how delicious they taste together.


We hope you enjoyed our blog on how to make Dal Bati Recipe. With this knowledge, we know that you can make the most of your Indian cuisine by making this delicious and easy recipe. So what are you waiting for? Start cooking today by following our recipe and feel free to contact us with any questions or comments you might have. Thank you for reading, we are always excited when one of our posts is able to provide useful information on a topic like this!

Once you become aware of how to make Dal Bati, you’ll never want to eat it any other way. Dal Bati is a traditional Indian dish that is high in fiber and protein, making it a great choice for those looking to lose weight, or those who are looking to maintain a healthy diet. Many people take Dal Bati to work with them in their lunchbox, or serve it as a side dish at dinner. This dish is versatile, so you can make it with lentils, chickpeas, or even black beans.

Leave a Comment