Dal-Bati Recipe

"Savor the Rajasthani tradition with Dal Bati: A taste of rustic indulgence!"

Dal bati is a popular Rajasthani dish. Its origins date back to the desert regions, where it was prepared by nomadic tribes as a staple food.

Dal-Bati Recipe

Dal Bati is a popular and traditional Rajasthani dish from India, known for its rich flavors and unique preparation style. It consists of two main components: dal, a lentil-based curry, and bati, a baked wheat flour dumpling. The dish is typically served with ghee (clarified butter), chutney, and sometimes accompanied by a side of vegetables.

Prep Time 30 mins Cook Time 1 hr Total Time 1 hr 30 mins Difficulty: Intermediate Servings: 6 Calories: 602 Kcal Best Season: Winter


For Dal

For Batis

For Serving


  1. Prepare the Making Dal:
    • Wash all the dals, and add them to a pressure cooker.
    • Add salt and 5 cups of water, turmeric powder, and mix well.
    • Cover with the lid and pressure cook for 4-5 whistles. Allow the steam to escape before opening the lid.
    • Heat oil or ghee in a pan. Once hot, add the cloves, dried red chili, green cardamom, black cardamom, bay leaf, cinnamon stick, cumin seeds, and asafetida. Sauté for a few seconds.
    • When the seeds crackle, add onion and chopped chilies. Saute for 3 minutes.
    • Now add the tomatoes, green chilies, and ginger-garlic paste. Saute for 2-3 minutes.
    • After that add coriander powder, turmeric powder, chili, and garam masala along with 3 tbsp of water and mix well. Add some more salt, if needed.
    • Cook on a medium flame for 3-4 minutes. Stir occasionally.
    • Add this tempering to the cooked dal and mix well.
    • Cook on a medium flame for 2 to 3 minutes.
    • Remove from heat. Add lemon juice and mix well. Dal is ready. Keep it aside.
  2. Prepare the Baati:
    1. Preheat oven to 175°C/ 350. Line a baking tray with the parchment paper. Add wheat flour, semolina, ghee, salt, and baking powder to a large mixing bowl.
    2. Mix everything well.
    3. Add yogurt to it and mix well.
    4. Knead into a semi-stiff dough. You can use 5-6 tablespoons or more warm water if needed.
    5. Divide the dough into 10-12 equal portions and shape each portion into a ball.
    6. Flatten each ball, and apply some oil to the center using your fingers.
    7. Roll into a smooth ball, and make a small indentation in the center of the dough ball using your thumb. Make all the baatis in a similar way.
    8. Arrange baatis on the prepared baking tray.
    9. Bake for 30-40 minutes or until the top turn golden brown.
    10. Use a kitchen towel and press hot baati slightly with your palm. Don’t press it so hard, we just want to crack them slightly. After that, soak cracked baatis in ghee for a few seconds.
    11. Drain them in a kitchen tissue-lined container. Baatis are ready. Keep them aside.
  3. For Serving:
    1. To serve, pour ghee over hot dal. Then pour some ghee over baati and churma.
    2. Serve Hot Dal Baati Churma with red garlic chutneybesan ke cheele ka raita, onions, and lemon wedges. Enjoy.
Nutrition Facts

Serving Size 2 Baati with Dal

Servings 1

Amount Per Serving
Calories 602kcal
Calories from Fat 156kcal
% Daily Value *
Total Fat 26g40%
Saturated Fat 13g65%
Cholesterol 50mg17%
Sodium 648mg27%
Potassium 1010.5mg29%
Total Carbohydrate 72g24%
Dietary Fiber 19g76%
Sugars 6.4g
Protein 24g48%

* * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Dal Bati Churma, Rajasthani cuisine, Traditional recipe, Wheat flour, Lentils, Ghee, Spices, Roasting ,Tempering, Served with ghee or clarified butter

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madhavi cooks

Hi, I am Madhavi, a culinary enthusiast and the creative mind behind Madhavicooks, an inspiring cooking blog that takes you on a delightful journey through the flavors and aromas of the culinary world.

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