Bafla Dal Recipe – Authentic Wheat & Rava Bafla with Moong Dal

Last Updated on 2 months by Neha Deshmukh

Bafla Dal Recipe – Authentic Wheat & Rava Bafla with Moong Dal

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Bafla Dal. It’s a comforting, flavorful dish that always reminds me of winter mornings back home. This isn’t just a meal; it’s a warm hug in a bowl! It takes a little effort, but trust me, the end result is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Bafla Dal is a delightful combination of soft, fluffy baflas and a rich, flavorful dal tadka. It’s a complete meal packed with protein and wholesome goodness. Plus, the subtle flavors of ajwain and the unique texture from the rava make it truly special. It’s perfect for a weekend brunch, a cozy dinner, or even a festive occasion.

Ingredients

Here’s what you’ll need to make this delicious Bafla Dal:

• 1 cup wheat flour (approx. 150g)
• ½ cup rava (semolina) (approx. 75g)
• 3 tbsp ghee (approx. 45ml)
• 1 tsp turmeric powder (approx. 5g)
• 1 tsp ajwain (carom seeds) (approx. 5g)
• ½ tsp baking soda (approx. 2.5g)
• ½ tsp salt (approx. 2.5g)
• ½ cup moong dal (approx. 100g)
• ½ cup masoor dal (approx. 100g)
• ½ cup chana dal (soaked) (approx. 100g)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chilli, slit

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine.

• Rava (Semolina): Don’t skip the rava! It gives the baflas a lovely, slightly grainy texture that’s just perfect.
• Ajwain (Carom Seeds): These little seeds aren’t just about flavor. They’re fantastic for digestion – something my grandma always emphasized!
• The Dal Blend: Using a mix of moong, masoor, and chana dal creates a wonderfully balanced and protein-rich dal. Soaking the chana dal beforehand helps it cook evenly.

Step-By-Step Instructions

Alright, let’s get down to making the magic happen!

1. Making the Bafla Dough: In a large bowl, combine the wheat flour, rava, ghee, turmeric, ajwain, baking soda, and salt. Gradually add water, a little at a time, and knead into a semi-stiff dough. It shouldn’t be too sticky or too hard.
2. Shaping & Boiling the Baflas: Pinch off small portions of the dough and shape them into smooth balls. Press a thumb impression into the center of each ball. Gently drop the baflas into a pot of boiling water.
3. Cooking the Baflas: Let the baflas boil for about 15 minutes, or until they float to the surface. Once they float, continue boiling for another 2-3 minutes.
4. Roasting the Baflas: Drain the boiled baflas and spread them on a clean kitchen towel to dry slightly. Heat a little ghee on a tawa (flat griddle) and roast the baflas until they are golden brown and slightly crispy.
5. Preparing the Dal Tadka: While the baflas are roasting, let’s make the dal. Pressure cook the moong dal, masoor dal, and soaked chana dal with enough water (about 3-4 cups) and a tablespoon of ghee for 4-5 whistles.
6. Tempering the Dal: In a separate pan, heat ghee and temper mustard seeds. Once they splutter, add cumin seeds, hing (asafoetida), chopped onion, ginger-garlic paste, and green chilli. Sauté until the onions are golden brown.
7. Finishing the Dal: Add chopped tomatoes and sauté until they soften. Add your favorite spice powders (turmeric, red chilli, coriander, and cumin) and cook for a minute. Pour in the cooked dal and add water to adjust the consistency. Simmer for 5-7 minutes.
8. Garnish & Serve: Garnish the dal with fresh coriander leaves.

Expert Tips

• Don’t overcrowd the tawa when roasting the baflas. Roast them in batches for even browning.
• Adjust the amount of water in the dal to achieve your desired consistency. I like mine slightly thick.
• A pinch of garam masala towards the end of cooking the dal adds a lovely aroma.

Variations

• Vegan Adaptation: Swap the ghee for any cooking oil like vegetable or canola oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wheat flour.
• Spice Level: Adjust the quantity of green chilli to control the spice level. My friend loves to add two!
• Festival Adaptations: This dish is often served during Makar Sankranti and Lohri. Some families add a touch of jaggery to the dal for a slightly sweet flavor during these festivals.

Serving Suggestions

Serve the crushed bafla with hot dal tadka, topped with a generous dollop of ghee, finely chopped onions, and a sprinkle of green chillies. A side of yogurt or pickle complements the flavors beautifully.

Storage Instructions

Leftover dal can be stored in an airtight container in the refrigerator for up to 3 days. Baflas are best enjoyed fresh, but you can store them in an airtight container at room temperature for a day or two. Reheat gently before serving.

FAQs

What is the difference between Bafla and Dhokla?

While both are steamed or boiled and then tempered, Bafla is made with wheat flour and rava, giving it a different texture. Dhokla is typically made with fermented batter of gram flour (besan).

Can I make the Bafla dough ahead of time?

Yes, you can! Prepare the dough and store it in the refrigerator for up to 24 hours. Bring it to room temperature before shaping and boiling.

What is the best way to roast the Bafla to get it crispy?

Ensure the baflas are slightly dry after boiling. Use medium heat and roast them slowly, turning frequently, until golden brown and crispy.

Can I use a different type of dal for the Dal Tadka?

Absolutely! You can experiment with toor dal or urad dal. Just adjust the cooking time accordingly.

How can I adjust the consistency of the Dal Tadka?

Add more water for a thinner consistency or simmer for longer to thicken it.