Recipe by

Visit website

It's time for Blogging Marathon #12 and I chose "Rajasthani Specials" as my theme for this week. I've heard a lot about Rajasthani cuisine, but never tried to make any dishes myself. So when I saw Srivalli's theme for this edition of the BM, I wanted to try as many delicious Rajasthani recipes as I can. For Day 1, I made the most famous dish from the Indian desert - "Dal Baati". Recipe from a dear friend who shared her family recipe with me when I told her that I will be making Rajasthani dishes for my blog. Big thanks...


4 serving

Total time

90 minutes





  • 1 cup Atta
  • 0.25 cup Rava
  • 2 tbsp Besan
  • 0.25 tsp baking soda
  • 0.5 cup yogurt
  • 2 tbsp for the dough & 2tbsp Ghee
  • a pinch turmeric
  • 1 tsp Ajwain
  • to taste Salt
  • 2 tbsps Moong dal
  • 2 tbsps Moong dal
  • 2 tbsps Toor dal
  • 2 tbsps Masoor dal
  • 2 tbsps chana dal
  • 4 chilies
  • 1 ginger
  • 2 bay leaves
  • 1 tsp Cumin seeds
  • 0.5 tsp chili powder
  • 0.25 tsp (14 oz.) can sweetened condensed milk
  • to taste Salt
  • cilantro


  1. To make Baatis: Mix all the ingredients together. Make a stiff dough by slowly adding lukewarm water. Cover with a damp towel and set aside for at least 30 minutes.
  2. Preheat oven to 400°F. Line a baking sheet with parchment.
  3. Divide the dough into equal size balls, I was able to get 8 lemon size balls with the quantities given. Roll them into smooth balls.
  4. Place them on the prepared baking sheet. Brush the baatis with the remaining melted ghee.
  5. Bake for 35-45 minutes or until golden brown. Remove and serve with the melted ghee and Panchmel dal.
  6. To make Panchmel Dal: Optional step: Soak the 5 dals for 1 hour. I did this to make the cooking part faster.
  7. Pressure cook the dals until very tender and mushy.
  8. Heat 1tbsp ghee in a small saucepan, add cumin seeds and bay leaves. Once the seeds start to turn golden add green chilies and ginger. Cook for 1-2 minutes or until ginger is fragrant, take the pan off the heat and add hing and red chili powder. The residual heat is enough to cook the dry masalas.
  9. Pour the tempering over the cooked dal. Mix well and serve with baatis or plain steamed rice.
  10. To Serve: Break the baatis into smaller pieces, pour a spoonful of ghee and some dal on it. Top this off with Churma (recipe coming up) and ENJOY!!!