Yes..Thats the name of the recipe I am posting today. Atleast that is what my friend told me, she is the one who made this. A popular dish in the Khandesh region of Maharashtra especially , but made in various other regions too was the lip smacking lunch made for me by a Maharashtrian friend when I visited her the other day. I have had daal bhaati a couple of times before at her place and I love those beautiful baked wheat dumplings with dal/lentil. And I asked her to make them for me this time too. But she made the same dish slightly differently and told me that its called “baafle” or you could call them “steamed and fried wheat dumplings”:))
A lovely and tasty dish that it was, I couldn’t help myself taking pictures and subsequently post the recipe (my friend gladly provided) here. I was quite eager to share it with you all. Thanks a lot”V” for the lunch as well as the recipe.
The flour used here is coarsely ground wheat flour, specially ground for this dish. But as we use ready made wheat flour available in packets, you can mix rava/semolina to the wheat flour.
Baafle..or daal bhaati or what??
3cupswheat flourCoarsely ground
2cupsWheat flour Rava / semolina(used for chapati)- + -1 cup
Add the salt and ajwain to the flour`along with ghee and knead it into a firm dough adding some water(as done for puris). Roll them into lemon sized balls and steam them for 15 to 20 minutes( till they appear cooked like idlis).
Cool them and then cut them into desired shape.
Then deep fry them till they appear golden brown.
They are then served with Plain dal and subji.
How to serve or rather how are they consumed?-
These fried dumplings are torn to small pieces(crumbled) and mixed with daal and then eaten with some spicy subji (especially brinjal tastes great!) as side dish.
Daal Or lentil- A cup of tuvar dal is pressured cooked till soft. Then add some boiling water along with some turmeric powder, salt and about 2-3 tsps of ghee. It is then stirred over flame till it becomes uniform and thick. You can also add some chilly powder and a seasoning of mustard and cumin seeds if you wish to.
Spicy brinjal subji- You can make it hot and spicy as you like. This is how my friend made it.
Heat a tsp of oil in a pan and then add a tsp of mustard and cumin seeds. Add some ginger garlic and green chilly paste and then stir in some finely chopped onions and stir till they turn pink. Add the chopped brinjal along with some salt, turmeric powder, garam masala,coriander powder.Sprinkle some water and cook well. Add a tbsp of peanut powder in the end and mix well.
The most important part is to eat them hot. They turn a bit hard if kept for a very longtime.