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Ingredients
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Quantity
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|
For
balfa:
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|
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Whole wheat flour
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2 cups (225gms)
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|
Ghee or oil
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4 tbsp
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|
Salt
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1 tbsp
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|
Water
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for kneading
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|
Ghee or oil
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if need
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|
For Dal:
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Mung beans (moong dal) – split
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1 1/8 cups
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|
Water
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5 ½ cups
1.25ltr)
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Turmeric powder
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1 tbsp
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Salt
|
2 tsp
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Suagr
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1 tbsp
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|
Onions – chopped
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2 medium
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Green chillies
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2
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Bay leaves
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2
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Cinnamon sticks
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2 (2 inch)
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Oil
|
3 tbsp
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|
Fresh coriander (cilantro) – chopped
|
2 tbsp
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|
Rajasthani bread
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|
Put split mung beans (moong dal) with water in a heavy pan over
high heat. Add half of the chopped onion, salt, sugar, green chiles, bay
leaves, cinnamon sticks. Sift flour with salt; rub in ghee or oil. Knead to a
smooth dough. Divide the dough into 10 parts and shape them into round balls.
Drop these balls in the boiling dal, reduce heat. Cook for 25 minutes then remove
the cooked flour balls one by one from the dal. Place the cooked flour balls in
a greased baking dish. Bake in a preheat oven 375F (190 C/ gas mark 5) until
the skin of the balls begins to crack and the color turns light brown. Place
them in a dish and press each of them in the center with your thumb. Break
lightly and put 1 or 2 tsp. ghee in each bafla. Can be eaten without ghee too.
Heat 3 Tbsp. oil in a pan. Fry remaining half of onions until lightly browned.
Pour cooked dal. Stir well. Let it boil 2-3 times. Remove from heat and sprinkle
with chopped coriander. Serve baflas with dal.
