Photograph of the finished Dal bati

India · Bánh bati luộc rồi nướng ăn đậu panchmel

Dal bati

2 hr Hands-on time + 8 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Atta whole wheat flour Atta whole wheat flour 800 g
  • Photograph of Ghee Ghee 360 g
  • Photograph of Toor dal pigeon peas Toor dal pigeon peas 200 g
  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 160 g
  • Photograph of Hulled urad beans Hulled urad beans 140 g
  • Photograph of Red lentils Red lentils 140 g
  • Photograph of Peeled mung beans Peeled mung beans 140 g
  • Photograph of Cumin seeds Cumin seeds 20 g
  • Photograph of Garam masala Garam masala 20 g
  • Photograph of Tomato Tomato 8

Method

  1. 1 Soak all five types of beans for 8 hours, then cook them together for 50 minutes to make panchmel, which means five types of beans.
  2. 2 Knead the atta flour with ghee butter and very little water for 10 minutes until a firm dough is formed.
  3. 3 Shape the mixture into balls and boil them in boiling water for 12 minutes, or until they float to the surface.
  4. 4 The difference in this version of bafla is that it's boiled first before baking, so the balls are soft inside and crispy outside.
  5. 5 Bake the boiled meatballs at 200 degrees for 25 minutes, or until the surface cracks and turns golden brown.
  6. 6 Break the bread into pieces, drizzle with plenty of ghee butter, then pour panchmel (beans cooked with tomatoes) and garam masala over it.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: cook five types of beans under high pressure for 14 minutes, then release the pressure naturally; the cakes still need to be boiled and baked.

  • Air fryer 2 hr 20 min

    Replace step 5: preheat oven to 190 degrees for 16 minutes; the cake surface will crack less than in a conventional oven, so make a pre-score.

Start cooking