India GOUjjain
Dal bafla in Ujjain
Boiled before it is baked, which is why it is softer than Rajasthan's baati, and why Malwa insists the two are different dishes.
Dal bafla
Wheat balls boiled first and then baked, so they come out softer than Rajasthan's baati. They are dunked in ghee and eaten with a plain dal. Malwa's version of the same idea, and the boiling is the argument.
How it's eaten
Crush the bafla into the dal with your hand and add more ghee than feels sensible.
Where to eat nearby
The city's food with veg and non-spicy filters, in the app.
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