Dal Buffla Recipe
You must have heard the name of Dal Bafla. This is a very famous dish of Madhya Pradesh. In breakfast, lunch and dinner, you can eat dal baffla at any time. Lentils are prepared from baffla flour and lentils. In most cities of Ujjain, Indore and MP, you will get to eat Dal Buffla. The special thing is that it is boiled and prepared. You have to use ghee or oil only to add tempering to the lentils. So do not note the recipe of Dal Bafla.
Dal Bafla Recipe and Materials
First step- About 1 cup flour, 1/4 cup maize flour (option), 1 teaspoon cumin, 1/4 teaspoon celery, 1 teaspoon salt, little ghee, water and 1/2 teaspoon turmeric powder.
Second step- First of all, mix all the things for Bafla. Add flour, corn flour, cumin, celery and salt. Add ghee to it and mix the dough. Prepare the dow by adding water. Now make small balls from the prepared do.
Third step- Put water in a pan and heat it and add some salt and turmeric to the water. When the water boils, add the dough balls prepared and let it boil. When all the balls start floating on top of the water, then filter the water and remove it. Allow the baffla to be dry and then bake them for 15-20 minutes in a bati like a baati.
Fourth step- Now to make lentils, soak half a cup of arhar dal in water in advance. Add a pressure cooker to the soaked lentils, add turmeric, salt and water to it. Whistle until the lentils are cooked.
Fifth step- To prepare the lentils, add ghee in a pan, add asafetida and mustard to it and fry it. Now add red chili powder, half a teaspoon of sugar and make a tempering. Put the tempering in the lentils. Now keep the baffla in a plate, add hot lentils and serve.
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