Dal bafla is the Malwa cousin of Rajasthan's dal baati, eaten across Indore, Ujjain and Bhopal at weddings, community feasts and family gatherings. The difference is in the bafla itself: the wheat balls are boiled in water before being baked, which makes them softer and lighter inside than a dense baati.
After boiling, the baflas are roasted until golden and cracked, then broken open and dunked in ghee. They are eaten with a thin, tangy toor dal tempered with cumin, garlic and red chilli, along with ladoos, chutney and raw onion. It is a heavy, festive meal best followed by a nap.
At a glance
| Region | Madhya Pradesh |
|---|---|
| Cuisine | Malwa |
| Diet | Vegetarian |
| Course | Main course |
| Prep time | 30 minutes |
| Cook time | 60 minutes |
| Total time | 90 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | No |
| Key ingredients | whole wheat flour / toor dal / ghee / semolina |
Ingredients
For the bafla
- 2 cups coarse whole wheat flour (about 250 g)
- 1/4 cup semolina
- 1/2 tsp ajwain
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 1/4 tsp baking soda
- 3 tbsp ghee
- 1 tbsp curd
- Water as needed
- 1/2 cup melted ghee for dunking
For the dal
- 3/4 cup toor dal
- 1/2 tsp turmeric powder
- 3 cups water
- 2 tbsp ghee
- 1 tsp cumin seeds
- A pinch of asafoetida
- 2 dry red chillies
- 1 tbsp chopped garlic
- 1 tomato, chopped
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp jaggery
- 1 tbsp lemon juice
- Salt to taste
- Coriander to garnish
Method
- Mix the atta, semolina, ajwain, salt, turmeric and baking soda. Rub in 3 tbsp ghee and the curd, then add water gradually and knead into a firm dough. Rest for 15 minutes.
- Divide into 8 balls, smooth them, and press a light thumb dent in the centre of each.
- Bring a large pot of water to a rolling boil, add a pinch of turmeric and slide in the balls. Boil for 15-18 minutes; they will sink first and float when done. Remove and drain for 5 minutes.
- Bake the boiled baflas at 200 C for 25-30 minutes, turning once, until golden brown with cracks on the surface. They can also be roasted on a tandoor, an appe pan or over coals.
- Meanwhile pressure cook the dal with turmeric and water for 3 whistles. Mash well.
- Heat 2 tbsp ghee, add cumin, asafoetida, red chillies and garlic and fry until the garlic is golden. Add tomato, chilli and coriander powder and cook for 3 minutes. Pour in the dal, add salt, jaggery and enough water for a pouring consistency, and simmer 5 minutes. Finish with lemon and coriander.
- While the baflas are hot, press each lightly to crack it open and dunk it in melted ghee for a few seconds.
- Serve the baflas broken into pieces, with a generous bowl of dal poured over or alongside.
Tips
- Coarse atta (or a mix with a little rava) gives the classic crumbly texture.
- Bake the boiled baflas soon after draining; if they cool completely they turn chewy.
- The amount of ghee is a matter of taste, but a proper bafla is dunked, not brushed.
Serve with
Raw onion, green chutney, lemon and churma or mawa bati for dessert.