Stuffed Dal Bati

I have always been fascinated with the Rajasthani cuisine. Be it a humble gatte ki sabji or the delectable Mal Puas. I love it all. Not to forget their hospitality. It truly is a pleasure and honor to be served in a Rajasthani restaurant or household. They have it in their blood.  After my honeymoon in Rajasthan, I fell in absolute love with kair sangre ki sabji and dal baati. I had it everyday, be it a roadside dhaba while driving to the dunes or Taj hotel. I couldn’t just skip these two. The best however was served at the RTDC hotel at Sam Dhani (Thar Desert). Since then I wanted to make these beauties and so here is my attempt at making stuffed dal bati. And, I must say they turned out delicious. The best part of these is that they are baked and just brushed with ghee (clarified butter) to give the authentic taste. And, believe me they tasted no less than the authentic ones.

Daal Baati



  • Potatoes – 3 boiled and mashed
  • Onion – 1 big finely chopped
  • Ginger – 1 inch finely chopped
  • Green Chilli – 1 chopped
  • Asafoetida- a pinch (I am obsessed with this spice, you can skip it if you want)
  • Salt – to taste
  • Dry mango powder – 1 Tbsp
  • Chaat masala – 1 tsp


Mix all ingredients and you are done



  • Wheat Flour – 2 cups
  • Semolina 2 Tbsp
  • Baking Soda – 1/4 tsp
  • Oil – 4 Tbsp
  • Salt – 1/2 tsp
  • Carrom Seeds – 1/2 tsp
  • Luke Warm Water – 1 cup (approximately)
  • Ghee (clarified butter) – to dip the baatis after cooking


  1. Mix the dry ingredients and add oil.
  2. Knead it into dough using luke warm water. The dough should be of same consistency as we prepare for pooris
  3. Cover with wet kitchen towel and set aside for 15-30 minutes.
  4. Once the dough is set, divide it into 8 portions. Take a one portion and make a golf sized ball. Press the ball at the center so as to make space for the filling. Add the filling and fold the sides to close the ball.
  5. Repeat the steps for remaining 7 portions and meanwhile preheat the oven at 180 C.
  6. Keep all the balls in the oven for 25-30 minutes flipping them mid-way.
  7. Take the baatis out and dip them into ghee.
  8. Baati is ready



  • Arhar Dal – 1 cup
  • Moong Dhuli Dal – 1/4 cup
  • Moong Chhilka Dal – 1/4 cup
  • Chana Dal – 1/4 cup
  • Urad Dal – 1/4 cup
  • Onion – 1 finely chopped
  • Tomato – 1 finely chopped
  • Ginger – 1 inch finely chopped
  • Garlic – 1 crushed or roughly chopped
  • Green Chillies – 2 chopped
  • Asafoetida – 1 pinch
  • Salt – to taste
  • Corriander Powder – 1 tbsp
  • Turmeric Powder – 1/2 tsp
  • Cumin Seeds – 1 tsp
  • Garam Masala – 1/2 tsp
  • Lemon Juice – 1/2 tbsp
  • Oil – 1 tbsp for tempering


  1. Mix all the lentils and add 3-4 cups of water
  2. Add salt, turmeric powder and asafoetida
  3. Pressure cook dal to 2 whistles
  4. Meanwhile prepare the tempering.
  5. For the tempering, put oil in a heated pan. Add cumin seeds. Once they start to crackle, add ginger garlic and let them turn golden. Now, add oinion, green chillies and saute them until brown. Add corriander power and saute for 10 seconds. Add tomatoes and saute till oil starts separating.
  6. Add the tempering to dal and let it simmer for 10 minutes. Add lemon juice when serving.


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