Ingredients Jump to Instructions ↓

  1. 2 cups whole wheat flour

  2. 4 tablespoons ghee or oil

  3. 1 tablespoon salt water for kneading extra ghee or oil **for dal**

  4. 225 gram mung beans -- split (moong dal)

  5. 5 1/2 cups water

  6. 1 tablespoon turmeric powder

  7. 2 teaspoons salt

  8. 1 tablespoon sugar

  9. 2 medium onions -- chopped

  10. 2 green chiles

  11. 2 bay leaves

  12. 2 sticks cinnamon -- (2 inches)

  13. 3 tablespoons oil

  14. 2 tablespoons fresh coriander -- (cilantro), chopped

Instructions Jump to Ingredients ↑

  1. Preparation : Rajasthani bread Put split mung beans (moong dal) with water in a heavy pan over high heat. Add half of the chopped onion, salt, sugar, green chiles, bay leaves, cinnamon sticks. Sift flour with salt; rub in ghee or oil. Knead to a smooth dough. Divide the dough into 10 parts and shape them into round balls. Drop these balls in the boiling dal, reduce heat. Cook for 25 minutes then remove the cooked flour balls one by one from the dal. Place the cooked flour balls in a greased baking dish. Bake in a preheat oven 375F until the skin of the balls begins to crack and the color turns light brown. Place them in a dish and press each of them in the center with your thumb. Break lightly and put 1 or 2 tsp. ghee in each bafla. Can be eaten without ghee too. Heat 3 Tbsp. oil in a pan. Fry remaining half of onions until lightly browned. Pour cooked dal. Stir well. Let it boil 2-3 times. Remove from heat and sprinkle with chopped coriander. Serve baflas with dal. Note: Dal (beans) should be poured over the baflas, breaking them completely. Other vegetable dishes or chutney can be served with it also.


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