Rajsthani food is known for its abundant use of pure ghee in every course of meal. Daal baati is one such dish. Baati is made from whole wheat flour prepared in the traditional tandoor. However, for those who do not have tandoors at homes, here is an easy way to prepare the baati by deep frying the boiled baatis. Traditionally, the daal is prepared by simmering it on slow flame for hours together. These days people make it in pressure cookers.
Whole wheat flour 1 cup
Besan 2 tbsp
Semolina ½ cups
Ghee 4 tbsp
Fennel seeds 1 tbsp (crushed)
Carom seeds 1 tbsp (crushed)
Salt to taste
Oil/ ghee for deep fry.
Mix all above ingredients in a large plate. Add little water and make tight dough. Keep the dough aside for 20 minutes.
Divide the dough into small equal balls and press it in the middle with the thumb.
Boil water in a broad non stick pan. Drop baatis in the boiling water and boil it for 15 minutes. Over a high flame.
When the baatis are done, drain and keep to one side.
Now deep fry baatis until it golden brown.
Chana dal ½ cups, Moong dal ¾ cups
½ tbsp ginger paste, Salt to taste
½ tbsp turmeric powder, Ghee 2 tbsp
Cumin and mustard seeds 1 tbsp, Dried red chilies 2
2 curry leaves, 1 pinch asafoetida
Red chili powder-1 tbsp,Amchur powder- 1 tbsp
Wash both the dal, add enough water and pressure cook for 4 whistles. Remove from the heat and mash the cooked dal and keep aside.
Heat the ghee in a pan add cumin mustard seeds, asafoetida, curry leaves, dried red chilies, ginger sauté it for 1 minutes until curry leaves become crispy. Now add chili powder, cooked dal, Amchur powder, turmeric and salt. Add 1 cup of hot water and cook it covered for 5 minutes.
Arrange the baatis on a serving plate; break each baati like churma pour melted ghee and dal on the baatis enjoys Dal Baati!
Bhakti D MBA in HR and Finance who found her love and passion in cooking and writing. She enjoys experimenting new recipes as much as enjoy playing with her son, she also brings her expertise as a parent and a qualified professional to WSL