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Madhyapradesh · Breakfast

Dal Bafla

Traditional 2. Dal Bafla recipe

🧺 Ingredients

• 300g (2½ cups) whole wheat flour (atta)
• 30g (3 tbsp) fine semolina (sooji)
• 2 tbsp ghee
• 1 tsp ajwain (carom seeds)
• ½ tsp salt
• Water as needed to knead
• 50g chana dal
• 50g toor dal
• 50g moong dal
• 2 tbsp ghee
• 1 tsp cumin seeds
• 2 dried red chillies
• 1 medium tomato (100g), chopped
• ½ tsp turmeric
• 1 tsp red chilli powder
• 1 tsp coriander powder
• Salt to taste
• Fresh coriander to garnish
• 4 tbsp ghee (for dunking baflas)

👩‍🍳 How to make Dal Bafla

1. Make dough (10 mins, no heat): Combine wheat flour, semolina, salt, ajwain, and ghee. Rub ghee into flour until it resembles breadcrumbs. Add water gradually, kneading into a semi-firm dough — stiffer than roti dough. Rest 15 minutes covered.
2. Shape baflas (5 mins, no heat): Divide dough into 12 equal balls (~50g each). Roll smooth with no cracks — press lightly to slightly flatten. Any cracks will cause the bafla to break while boiling.
3. Boil baflas (20 mins, high heat): Bring a large pot of water to a rolling boil. Drop baflas in — they will sink first. Cook until they float to the surface (15–18 minutes). Remove with a slotted spoon and pat dry.
4. Bake baflas (25 mins, 180°C): Place on a greased baking tray. Brush with ghee. Bake at 180°C for 25 minutes, turning halfway, until golden brown with cracked surface.
5. Serve (no heat): Crack baflas open, dunk generously in ghee. Serve alongside hot dal.

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