Daal- Baati (Masala)


Rajasthani Cuisine is quite different from all other cuisines and is fascinating too! It is due to the royal heritage of the region and unique characteristics brought about by the region’s extreme climate and rare vegetation. Rajasthani Cuisine is usually spicy and makes of loads of ghee, without which no dish is complete. Heartwarming combos are popular all over the country.

Now let’s see one such combo- Daal Baati- which forms the heart of all the combos.


Masala Baati

  • Wheat Flour- 250g
  • Ghee
  • Carom Seeds (Ajwain) – 1 t.
  • Salt as per taste
  • Water
  • Gram Flour- 50g
  • Red Chili Powder as per taste
  • Asafoetida- ¼t.
  • Fennel Seeds- 1t.
  • Ginger- Green Chili Paste
  • Olive Oil- 2tbsp.


  • Split Green Gram with skin- 1 cup
  • Pigeon-Gram- ½ cup
  • White Lentil- ¼ cup
  • Finely chopped Tomato- 2tbsp.
  • Salt as per taste
  • Turmeric Powder – 1-2t.
  • Ghee
  • Cumin Seeds-1 t.
  • Asafoetida- ¼ – ½
  • Cloves – 3-4pc
  • Bay Leaf- 3-4pc
  • Finely chopped Ginger –1t.
  • Green Chili – 3-4pc
  • Red Chili Powder as per taste
  • Coriander leaves ( for garnishing)


Masala Baati

  1. Take wheat flour in a bowl and add ghee, salt and carom seeds to it. Mix it well and knead it to make a dough.
  2. To make the stuffing i.e. masala, take gram flour in another bowl and add all other spices to it. Coriander leaves and tamarind juice can also be added to the stuffing. Add oil to it to keep the masala oily.
  3. Once the masala is ready, make medium size balls out of dough. Make depressions in it, stuff it with masala, close the depression and roll the ball to give it a spherical shape.
  4. Balls can be cooked in a number of ways. To give it a smoky flavor, it can be cooked/ roasted in a clay oven (tandoor); or it is traditionally made by deep frying in ghee, and it can also be made in a microwave. Once balls start turning a bit golden, it means they are ready.


  1. Soak all the three lentils i.e. split green gram, pigeon-gram and white lentil for 1-1 ½


  1. After soaking, take a cooker and boil the lentils by adding salt, turmeric powder, and bay leaf. Let the Daal cook till 2-3 whistles come.
  2. Once the Daal is ready, it’s time to season it with a “tadka”. Tadka will include ghee, cumin seeds, asafoetida, cloves, ginger, tomato, green chilies, red chili powder and if you want it to be a bit sour, you can also add tamarind juice.
  3. Garnish Daal with coriander leaves.

Once Daal and Baati are ready, serve them hot with garlic chutney and spicy mashed potato.





One thought on “Daal- Baati (Masala)

  1. Wentworth, well spotted; that was with the 9-18 lens.Billy, can’t see the pipe; the blue is an alternative backdrop. Th1r8&#e2e7;s a black cloth in the there too; all held together by big safety pins. Another SWMBO design.

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