Dal Bafla

dal bafla, Bhati, bafla, rajasthan authentic dish dal bhati churma
Dal Bhafla is a Rajastani cuisine, which is round breads baked in an electric oven or gas oven or tandoor. In ancient days, this dish was baked over firewood and was served with ghee. Bafla is a variation of Bhati. The dough is the same for both except for bafla, which is boiled in water to get the tenderness before it is baked in oven. Historically, the Dal Bhafla was made because it could last for several days without re heating and consumed during long journeys. The dal bhafla is accompanied with dal and a sweet dish called churma. Hence the traditional name, Dal Bhati Churma.


1. Wheat flour (atta) - 2 cups

2. Gram flour (besan) - 1/4 cup
3. Semolina (rava)- 1/2 cup
4. Curd - 1/2 cup
5. Cumin seeds (zeera) - 1/2 tsp
6. Carom seeds (ajwain)- 1/4 tsp
7. Cornflour- 1/4 cup
8. Turmeric - 1/2 tsp
9. Ghee - 1/2 cup
10. Salt - 1tsp
11. Oil - 1/2 cup

Cooking method:

1. Mix all the ingredients and make a stiff dough adding little water at a time.

2. Divide the dough into smaller balls. Just press the ball gently with your thumb to give it a circular shape.

3. In a large pan add water and turmeric to it and bring it to boil.

4. Drop the Baffla into this boiling water and cook it as shown in the picture. 

5. Once these Bafla start floating, take it out and place it on a cloth.

6. After some time these Bafla balls will get dried up - in about 15 minutes.

7. Pre-heat oven to 170 degrees C and cook bafla until a light golden color. Turn over the Baflas and cook it evenly on both sides. 

8. Serve the baflas with dal, and green chutney and semoline (rava/sooji) ladoos.

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