Dal Bafla Recipe

A close cousin of Dal baati churma, Dal Bafla is a delicious and drool-worthy dish from Malwa cuisine. The confluence of dal baati churma from Rajasthan with the flavours of the Malwa region of Madhya Pradesh gace rice to dal bafla. It is believed that dal baati churma was brought to the Mughal court by Jodha Bai. It was Jodhpur's founder, Rao Jodha, who had an epiphany when his burnt his fingers due to a hot kheech. The kheech and bafla combination came together in Akbar's court where the porridge (kheech) was paired with bafla (baati). The advise of an old lady saved Jodhpur and Rao Jodha was able to win back Mandore. The traditional recipe of dal bafla is prepared from wheat flour, semolina, celery seeds, cumin seeds and baking soda. The difference in the two variations lies in the baati where the bafla is boiled before it is baked and served with oodles of ghee. It is often served with a chutney and achaar on the side.