Rajasthani Dal Bati Recipes

DAL BAATI RECIPE | RAJASTHANI DAL BATI CHURMA | DAL BAATI IN APPE PAN

Steps:

• firstly, in a large bowl take 2 cup wheat flour, ¼ tsp salt, ¼ tsp baking powder and ¼ cup ghee.
• mix well making sure the dough is moist.
• now add water as required and knead the dough.
• pinch a small ball sized dough and roll with x impression.
• place the rolled bati in each mould of appe pan
• cover and cook on low flame for 30 minutes all sides.
• dip the bati in ghee for more soft bati from inside.
• finally, enjoy dal bati churma along with slices of onion and chilli.

RAJASTHANI DAL BATI

Steps:

• Preheat oven to 375 F degrees. Line a baking tray with parchment paper and set aside.
• To a bowl add atta, sooji (semolina), besan (chickpea flour), ajwain (carom seeds), fennel powder, red chili powder, salt and pinch of baking soda. Mix till well combined.
• To this add 1/3 cup melted ghee.
• Mix ghee into the flour, rubbing with your fingers till it resemble crumbs.
• Now add little milk as needed to form a stiff dough and set it aside for 10-15 minutes.
• After the dough has rested for a bit divide the dough into 8 equal parts. Make a ball out of each dough ball, press it and then make a dent in the center.
• Place all the bati on a baking sheet and brush them with ghee using a pastry brush.
• Bake at 375 F degrees for 15-18 minutes or till the bottom surface turns light golden brown in color. Then take out of the oven, flip all the bati and bake again for 15-18 minutes from the other side till done.
• To make the dal, first add all the dals in a bowl and add enough water to soak it for around 3-4 hours.
• Once soaked, drain the water and add dal to a pressure cooker. Add 4 cups water , salt and turmeric powder and mix.
• Pressure cook at high for 2 whistles and then lower the heat and cook for 10-15 minutes till dals are completely softened. Set aside.
• Now heat oil and ghee in a pan on medium heat. Once hot, add mustard seeds and cumin seeds and let them crackle.
• Then add chopped garlic, ginger and green chili and saute for few seconds or till they start turning golden brown.
• Then add chopped onion and cook till the raw smell goes away and they turn translucent.
• Now add the tomatoes for cook for 2-3 minutes.
• Then add coriander powder, cumin powder, garam masala and salt to taste. Cook the spices for 1 minute.
• Add the cooked dal to the pan now and mix. Adjust the consistency of dal at this point, add water to make it thinner.
• Let the dal simmer for 5 minutes and then add fresh cilantro.
• Sprinkle cardamom powder and garam masala powder on top and serve immediately with bati and extra ghee.
• To eat crush the bati a litte in a plate, top it with lots of dal and ghee and enjoy!