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How To make Dal Bafla? | Instant Dal Bafla Recipe

Dal Bafla is a traditional Indian dish that originated in the Malwa region of Madhya Pradesh. It is a popular and hearty meal that consists of a lentil curry (dal) served with steamed and then baked wheat dough balls (bafla). This dish is known for its rich flavors and is a favorite among people of all ages. Here’s a detailed recipe for Dal Bafla:

Here is a breakfast recipe that is easy to prepare and delicious to eat.


For Bafla:

  • 2 cups wheat flour
  • 1/2 cup semolina (sooji)
  • 1/4 cup ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1 teaspoon ajwain (carom seeds)
  • 1 teaspoon salt
  • Water (as required)

For Dal:

  • 1 cup tuvar dal (pigeon pea lentils)
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit lengthwise
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • A pinch of asafoetida (hing)
  • 2 tablespoons ghee
  • Salt to taste
  • Fresh coriander leaves for garnishing


  • To prepare the Bafla dough, combine the wheat flour, semolina, ghee, cumin seeds, ajwain, and salt in a mixing bowl. Mix well until the ghee is evenly incorporated into the flour mixture.
  • Gradually add water to the flour mixture and knead it into a firm dough. The dough should be similar to the consistency of a roti dough. Cover the dough and let it rest for about 15-20 minutes.
  • After the resting period, divide the dough into small lemon-sized balls. Roll each ball between your palms to make it smooth. Repeat the process with the remaining dough.
  • In a large pot, bring water to a boil. Add the prepared bafla dough balls to the boiling water and cook for about 10-12 minutes or until they are cooked through. The bafla balls will float to the top once cooked.
  • Once cooked, remove the bafla balls from the water and drain them. Allow them to cool for a few minutes.
  • Preheat the oven to 180°C (350°F). Place the cooked bafla balls on a baking tray and bake them for about 15-20 minutes or until they turn golden brown and crispy.
  • While the bafla balls are baking, prepare the dal. Rinse the tuvar dal thoroughly and pressure cook it with enough water and a pinch of turmeric powder until it becomes soft and mushy.
  • Heat ghee in a separate pan and add cumin seeds, mustard seeds, and asafoetida. Allow them to crackle.
  • Add the chopped onions and green chilies to the pan and sauté until the onions turn golden brown.
  • Add ginger-garlic paste and sauté for another minute until the raw aroma disappears.
  • Now, add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook the mixture until the tomatoes become soft and mushy.
  • Once the tomatoes are cooked, add the cooked dal to the pan and mix well. Simmer the dal on low heat for about 10-15 minutes to allow the flavors to blend together.
  • Sprinkle garam masala over the dal and mix well. Adjust the consistency of the dal by adding water if needed. Let it simmer for another 5 minutes.
  • Remove the baked bafla balls from the oven. Serve them hot with the prepared dal. Garnish with fresh coriander leaves.
  • Enjoy the delicious Dal Bafla with a side of pickle or yogurt!
  • Dal Bafla is a comforting and satisfying meal that can be enjoyed for lunch or dinner. The soft and flavorful bafla balls paired with the aromatic lentil curry make for a perfect combination. Prepare this traditional dish at home and relish the authentic flavors of Madhya Pradesh cuisine.
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