Moong Dal Methi Bafla Bati Recipe
This recipe is a delightful take on the traditional Rajasthani dish, Bafla Bati, infused with the goodness of moong dal and fenugreek leaves. The combination of spices and clarified butter creates a flavorful and aromatic dish that is perfect for any occasion. It's a simple yet delicious recipe that brings the authentic taste of Rajasthan to your kitchen.
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Ingredients
yellow lentils (moong dal)1/2cup
green chillies green chillies3
ginger1in
salt1tsp
crushed black peppercorn1tsp
crushed coriander seeds1tsp
turmeric powder1/4tsp
cumin powder1tsp
carom seeds1/2tsp
asafoetida2pinch
fenugreek leaves1/2cup
baking soda1/4tsp
clarified butter4tbsp
wheat flour2cups
Nutrition (per serving)
Calories
306.4kcal (15.32%)
Protein
11.8g (23.6%)
Carbs
34.9g (12.69%)
Sugars
0.7g (1.36%)
Healthy Fat
5.6g
Unhealthy Fat
7.0g
% Daily Value based on a 2000 calorie diet
How to make Moong Dal Methi Bafla Bati Recipe
- Step 1
Soak the moong dal for 4 hours.
- Step 2
Add the soaked moong dal to a blender jar along with green chili and ginger, and blend it into a paste.
- Step 3
Sauté the fenugreek leaves in a little clarified butter and mix them into the moong dal paste.
- Step 4
Add salt, crushed cumin seeds, turmeric, crushed coriander, carom seeds, and asafoetida to the mixture and mix well.
- Step 5
Add wheat flour, baking soda, and clarified butter to the mixture and knead it into a semi-soft dough.
- Step 6
Cover the dough and let it rest for ten minutes.
- Step 7
Shape the dough into small balls and bake or cook them to make delicious bafla bati.
Nutrition (per serving)
Nutrition (per serving)
Calories
306.4kcal (15.32%)
Protein
11.8g (23.6%)
Carbs
34.9g (12.69%)
Sugars
0.7g (1.36%)
Healthy Fat
5.6g
Unhealthy Fat
7.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the moong dal is soaked properly for at least 4 hours to achieve a smooth paste.
Knead the dough until it is soft but not sticky for the perfect texture.
Sauté the fenugreek leaves to enhance their flavor before mixing them into the dough.
FAQS
Can I use any other type of lentils?
This recipe specifically calls for moong dal as it provides a unique flavor and texture. Substituting with other lentils may alter the taste.
Can I skip fenugreek leaves?
Fenugreek leaves add a distinct flavor to the dish, but you can skip them or substitute with spinach if unavailable.
How do I cook the bafla bati?
You can bake them in an oven or cook them traditionally by boiling and then roasting them over a flame.
Can I make this recipe gluten-free?
You can try substituting wheat flour with a gluten-free alternative, but the texture may vary.
How do I store leftover bafla bati?
Store them in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or microwave before serving.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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