Dal Baati is a popular and classic dish from the state of Rajasthan in North India. It consists of two main components:
Dal: Dal refers to lentils, and in this dish, it usually means a thick and flavorful dal or lentil curry. The dal is typically made from yellow split gram lentils (chana dal) or a combination of different lentils cooked with spices and often tempered with ghee (clarified butter) and spices like cumin and mustard seeds.
Baati: Baati, also spelled as Bati or Baadi, is the bread that accompanies the dal. Baatis are round, hard wheat flour dumplings that are traditionally baked in a clay oven called "tandoor." The baatis are brushed with ghee before baking, which gives them a crispy and golden-brown exterior while keeping the interior soft and flaky. Once they are baked, they are usually served with ghee or melted butter on top.
When you combine the two, Dal Baati becomes a delicious and satisfying meal. The baati is broken into pieces and served with the dal, and it's common to enjoy the dish with a side of chutney, pickles, and sometimes rice.
Bafla: Bafla is a traditional Indian dish that originates from the state of Madhya Pradesh. It is a type of bread made from wheat flour, similar to the more widely known "Baati" (also spelled as Bati or Baadi). Bafla is typically cooked by boiling the wheat flour dumplings first and then roasting them in ghee (clarified butter) until they turn golden brown. The roasting gives the bafla a crispy texture on the outside while keeping it soft on the inside.
Baati: Baati is a popular dish in Rajasthan, a state in North India. It is made from wheat flour and semolina (sooji) or gram flour (besan), mixed with spices and ghee, and then baked in a traditional clay oven called "tandoor." The baati is usually served with dal (lentil curry) and ghee. It is a significant part of the traditional Rajasthani cuisine.