Stuffed Jowar Dal Baati — irresistibly smoky and topped with a generous drizzle of ghee, this is Rajasthani soul food at it’s best! With an aloo-mater masala stuffing and paired with hari chutney, rajasthani garlic chutney, and amla salsa, this is heaven!
WATCH HOW TO MAKE STUFFED JOWAR DAL BAATI:
For the baati, I’ve used a mix of jowar, wheat, besan, sooji, baking powder, ajwain, and ghee. Gently knead this into a soft dough and let rest.
Meanwhile, we’ll make our stuffing for the baati that has some kaju (cashews), kismish (raisins), tender cilantro stems, in season peas, potatoes, and some simple spices.
To make a quick Rajasthani Panchmela Dal we’ll roast our whole spices and aromatics with onions, tomatoes, and masalas. Let this cook down to really let the flavors develop and then we’ll add bit of dahi (yogurt) which we do in Rajasthan for a bit of creaminess and tang and then finally our dal.
Now we’ll stuff our baatis by shaping them into flat circles and sealing tightly around the aloo matar filling.
Now traditionally these are obviously cooked on a sigri but even an oven will do for that perfect golden brown color. When these are done, dress them up with a generous drizzle of ghee.
For the dal, I like giving it a charcoal tadka for that dhamakedar smoky flavor. And now look at how perfect our dal baati looks. Pair this with some hari chutney, rajasthani garlic chutney, amla salsa, and this is bliss!
If you like this, please try my other recipes:
- Stuffed Corn Baati
- Dal Baati Fondue
- Rajasthani Dal Baati – Masala & Plain Baati With Dal
- Rajasthani Kadhi Dhokla
Stuffed Jowar Dal Baati — irresistibly smoky and topped with a generous drizzle of ghee, this is Rajasthani soul food at it’s best! 🥰 With an aloo-matar masala stuffing, panchmela dal, and paired with hari chutney, rajasthani garlic chutney, and amla salsa, this is heaven! ❤️
- 1 cup jowar (sorghum or white millet) flour
- 1 cup whole wheat flour
- 1 1/2 tbsp semolina , coarse
- 1 tbsp besan (gram or chickpea flour)
- 1 tsp baking powder
- 1 tsp salt , to taste
- 1/4 tsp carom seeds (ajwain)
- 1/2 cup water , more as needed
- 1/4 cup ghee
- 3 medium potatoes , boiled and roughly mashed
- 2/3 cup peas , fresh or frozen
- 1 tsp ghee
- 1 1/2 tsp oil
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida powder (hing)
- 1 tsp ginger , minced
- 2 green chilies , minced
- 1 1/2 tbsp cilantro with tender stems , finely chopped
- 7-8 pcs cashews , roughly chopped
- 6-8 pcs raisins , roughly chopped
- 2 tsp coriander seeds , coarsely ground
- 2 tsp fennel seeds (saunf) , coarsely ground
- 1 tsp roasted cumin powder
- 1 tsp red chili powder
- 1/4 tsp black pepper
- 1/4 tsp garam masala
- 1 tsp mango powder (amchur)
- 1/2 tsp black salt
- salt , to taste
- 1/2 cup toor dal (split pigeon peas lentils)
- 1/4 cup chana dal (yellow split chickpeas lentils)
- 1/4 cup split green moong dal (split green gram lentils)
- 1/8 cup yellow moong dal (petite split yellow lentils)
- 1/8 cup red masoor dal (red lentils)
- 1/2 cup onions , finely chopped
- 1 cup tomatoes , finely chopped
- 2 1/2 tbsp ghee
- 1/2 tsp cumin seeds
- 1 bay leaves
- 1 inch cinnamon sticks
- 1 black cardamom
- 1 small mace (javitri)
- 2 cloves
- 1 tsp ginger , crushed or paste
- 1/2 tsp garlic , crushed
- 1/2 tsp green chilies , finely chopped
- 1 tsp fresh turmeric , minced or 1/2 tsp turmeric powder
- 1 1/2 tsp red chili powder
- 1 1/2 tsp kasoori methi , crushed
- 1 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 cup water
- 1 tbsp yogurt
- salt , to taste
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Heat ghee and oil in a pan, and add in cumin seeds and hing. Let them crackle and add in ginger, green chilies and cilantro with tender stems. Saute for 2 mins on low to medium flame.
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Then add in your cashews and raisins, saute them for a minute and add in the peas.
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If you are using fresh peas then add 2 tbsp water and cook them covered for 4-5 minutes until the water evaporates and the peas are tender. If you are using frozen peas then you can skip this step.
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Now, saute for a minutes, add in your potatoes and all the spices.
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Saute for 4-5 minutes (this will give a very nice taste to the filling) until everything comes together. Garnish with some fresh cilantro and your aloo matar masala is ready.
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Mix together all of the ingredients using your hands. Gradually add water until the dough forms clumps when you press it together.
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Knead until you form a firm dough. Cover the dough and let it rest for 15-20 minutes while you make the aloo-matar filling.
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Preheat the oven on 375°F or 190°C.
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Now, divide the dough into equal parts (I made 12) and shape them into balls. Then, flatten them with your hands and place the aloo-matar filling in the center. Seal the dough around the filling and and smooth them into a baati shape with the help of your palms.
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Arrange all the baatis in a baking tray and bake them for 30-40 minutes. One side usually takes 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.
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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.
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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.
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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.
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Add 3 cups of water into the pressure cooker along with some turmeric powder and salt. Cook the dal for about 3-4 whistles. After the first whistle, make sure the flame is at medium intensity.
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Now add ghee in a pan and once it heats up, turn the gas to a lower intensity and add all the whole spices (cumin seeds, bay leaf, cinnamon, black cardamom, javitri and cloves).
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Sauté the spices for a few minutes. When it starts to crackle, add in some onions, fresh turmeric, ginger, green chilies, and garlic. Saute for a minute. Now add in tomatoes, all the spices (red chili powder, kasoori methi, coriander powder, garam masala) and water.
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Cover and cook for 5-6 minutes until the tomatoes are tender and the ghee separates.
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Then add in your yogurt and cook it for a minute while stirring continuously,
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Add in the cooked dal. Adjust the consistency of the dal with hot water and salt according to your taste, and let it simmer for 8-10 mins on medium flame.
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For a smoky twist, we will float a piece of onion on top of the dal, and place a heated coal on it. Drizzle some ghee on top of the coal and and quickly place a lid over the dal. Let it sit for 2-3 minutes so that it becomes infused with a rich, smoky flavor. Then carefully remove the onion and coal.
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Garnish with cilantro and your Panchmela Dal is ready.
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Your Stuffed Jowar Dal Baati is ready! Serve it with some amla salsa, cilantro-mint chutney, garlic chutney, and some ghee in a small bowl.
Recipe Video
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