It is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh (especially in Braj, Nimar and Malwa regions). Dal is prepared using tuvaar dal, chana dal (prepared by removing skin of split chickpeas), mung dal, moth dal, or urad dal. Baati is a hard bread made up of wheat flour commonly known as aata. Wheat flour is kneaded with little bit of salt, dahi (yogurt) and water. Tennis …

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It is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh (especially in Braj, Nimar and Malwa regions). Dal is prepared using tuvaar dal, chana dal (prepared by removing skin of split chickpeas), mung dal, moth dal, or urad dal. Baati is a hard bread made up of wheat flour commonly known as aata. Wheat flour is kneaded with little bit of salt, dahi (yogurt) and water. Tennis ball-sized round balls of this dough are cooked in a well-heated traditional oven. When the baati becomes golden brown in colour, it is greased with ghee and is then served with dal, rava ladoo, rice, pudina chutney, kairi (raw mango) chutney, green salad with lots of onion, and fresh buttermilk (chass). Daal bafla, influenced by the Rajasthani specialty daal bati, is a popular dish in Madhya Pradesh. Wheat dough is shaped into balls (called bafla), cooked until they become crisp, and then dipped in ghee. The bafla comes with a bowl of spicy daal and hari chutney (coriander sauce).

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