A modern twist to the iconic Rajasthani classic, this Dal Baati Fondue combines melt-in-mouth baati with a smoky daal topped with melty cheese. Spiced with up with various toppings like garlic chutney, cilantro chutney, and mirchi achaar with this innovative dish we’re definitely bringing the flavor. As a true crowd-pleaser, serve this at your next party for a memorable dish that’ll bring nothing but smiles—even for the kids!
Growing up in Jaipur, Dal Baati was most repeated, yet awaited dish on the menu for family get-togethers or celebrations. Traditionally, it’s a scrumptious combination of dal (boiled lentils with spices), baati (wheat rolled into dough, either fried or baked) and churma (crushed wheat with ghee and sugar). Originating from the royal kitchens, this dish is truly fit for a king! Now a satisfying meal that’s loved around the country, it’s easy to see why it’s such a classic!
WATCH HOW TO SERVE DAL BAATI FONDUE:
Dal Baati Fondue — an innovative take on the iconic Rajasthani classic, this fondue combines melt-in-mouth baati with a smoky daal topped with melty cheese. A modern twist to my childhood favorite, serve this crowd-pleaser at your next party for a memorable dish that’ll bring nothing but smiles!
- 2 cup whole wheat flour
- 1/4 cup semolina , coarse
- 1/4 cup ghee
- 1 tsp baking powder
- 1/4 tsp carom seeds (ajwain)
- 1/4 cup yogurt
- salt , to taste
- 1/2 cup toor dal (split pigeon peas lentils)
- 1/4 cup chana dal (yellow split chickpeas lentils)
- 1/4, cup yellow moong dal (petite split yellow lentils)
- 31/2 cup water
- 2 tbsp ghee
- 1/2 tsp cumin seeds
- 1 bay leaves
- 1/2 cinnamon sticks
- 1 black cardamom
- 1 green cardamoms
- 1 dried red chilies
- 2 cloves
- 1 tsp ginger , crushed or paste
- 1/2 tsp garlic , crushed (optional)
- 1/2 tsp green chilies , finely chopped
- 2 medium tomatoes , finely chopped
- 1 tsp yogurt
- 1/2 tsp kasoori methi
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/4 tsp garam masala
- 1/2 tsp lemon juice
- pinch asafoetida powder (hing)
- salt , to taste
- 1 coal
- 1/2 tsp ghee
- garlic chutney
- cilantro chutney
- onions , finely chopped
- mirchi achaar
For preparing dal, wash all of the lentils and then soak them in water for 1 hour. After, drain the water and add the lentils to a pressure cooker.
Add 3.5 cups of water into the pressure cooker along with half the turmeric powder and salt. Cook the dal for about 3-4 whistles. After the first whistle, make sure the flame is at medium intensity.
While the dal is cooking, the tadka can be prepared. Add ghee in a pan and once it heats up, turn the gas to low flame and add cumin seeds, asafoetida, bay leaf, cinnamon, green and black cardamoms, cloves, and dried red chili.
Sauté the spices for a few minutes. When it starts to crackle, add in some ginger, green chilies, and garlic. Now add tomatoes, chili, kasoori methi, and the remaining turmeric.
Stirring occasionally, add 2-3 tbsp of water and cook on a medium heat till the ghee separates. Then add beaten yogurt and cook for another minute. Your tadka is ready. Remove 1 tbsp tadka to be used later when serving the fondue.
Add the cooked dal to the tadka. Season with garam masala, lemon juice, and salt (as needed). Let it simmer for 10 mins until the ghee rises.
Now, heat the coal on a stove or the grill using tongs. Once hot, place it in a small foil bowl over the dal. Drizzle some ghee on top of the coal and quickly place a lid over the dal. Let it sit for 4-5 minutes and then carefully remove the foil bowl. Now, mix the dal and your smoke infused dal is ready. This step can be done as soon as the dal is ready and you don't have wait until serving the fondue.
For preparing baatis, combine wheat flour, semolina, salt, baking powder, ajwain, and ghee/olive oil. Mix them evenly. Now, with the help of yogurt, start making a firm dough and use water as required. Make sure that the dough is firm, and not like a soft chapati dough. When done, cover it and let it rest for 15-20 minutes.
Preheat the oven on 375°F or 190°C.
Now, knead the dough well for 3-4 minutes. Divide the dough in 10-12 equal parts and shape them into balls . In each ball, make a small indentation in the center with your thumb and keep them aside. When done, arrange all the baatis in a baking tray and bake them for 30-40 minutes. One side usually take 15-20 minutes or until their top turns golden brown. Once it’s done, flip them and let the other side bake until golden brown. Once you start seeing cracks, you'll know you have perfect baatis.
When done, take the baatis out. Press them gently with your fingers to help them crack a little. This will allow the baatis to absorb ghee when they are dipped and make them moist.
Now, in a separate bowl, take 2 tbsp (or more) of ghee, dip or roll each baati in it, and arrange them in the serving dish.
Transfer piping hot dal to a fondue bowl (or any bowl). Add cheese and mix it well. Drizzle tadka on top and garnish with some cheese and cilantro.
Arrange the baatis in a serving dish and drizzle some ghee on top.
To make mirchi achaar, mix 6-8 finely chopped green chilies with 1 tsp mustard powder, a pinch of turmeric powder, salt, and lemon juice.
Serve with cilantro chutney, garlic chutney, mirchi achaar and onions.
To enjoy, dip a baati in the dal and garnish with all the accompaniments to your liking. Your Dal Baati Fondue is ready!
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