Daal Baati Recipe
This restaurant style dal baati churma recipe is conveniently made with ingredients that are easily available in any kitchen. Just follow this step by step dal baati recipe and prepare to give a pleasant surprise to your loved ones! Rajasthani recipes are unique as all their dishes are such that you can store them for a couple of days, and they will have a fresh taste. If you love spicy food, you must give this traditional Rajasthani dish a try as it is super flavourful. Your taste buds will get to experience the culinary delights that you may not have till now. One such dish is Daal Bati, which is ideally served with churma (made of crumbled chapatis dipped in ghee and jaggery). This dish is a speciality of Rajasthani cuisine. This is one of the easy recipes to make Daal Baati, which consists of crispy baatis made of wheat flour, sooji or semolina, salt and ghee. These baatis are cooked in a tandoor which gives them a smoky flavour when dipped in the dal. This dal is also unique and is prepared using 3-4 types of lentils. The dal has a tadka of several authentic Rajasthani spices that gives it a distinct taste. While preparing this main dish recipe, it is suggested that you should use a generous amount of ghee. Remember this when making the baatis, as then the real flavour of this dish will come out. You can serve this dish on any occasion and it will only earn you praises. Try this easy recipe and enjoy with your loved ones!
Ingredients for Bati
Wheat Flour- 400 gm (one small bowl)Semolina- 100 gm (one small bowl)
Ghee- 100 gm (5 tablespoon)
Cumin seed - ½ small spoon
Carom seed - ½ small spoon
Baking Powder - ½ small spoon
Salt -as per taste
Step 1
1 Firstly, in a large bowl take 2 cup wheat flour, ¼ tsp salt, ¼ tsp baking powder and ¼ cup ghee.
Step 2
2.Mix well making sure the dough is moist. It needs to hold the shape when pressed with a fist.
Step 3
3. Now knead the dough by adding water as required.
Step 4
4. Knead slightly stiff dough as prepared for puri.
Step 5
5. Now take a small ball sized dough and roll it.
Step 6
6. Make a mark using your hand.
Step 7
7. Roll forward without applying much pressure.
Step 8
8.Make an X mark again. This helps in uniform cooking of the baati on the appe pan.
Step 7
9. Now heat the appe pan or cooker on low flame with a few drops of ghee.
Step 8
10. Place the rolled bati into each mould.
Step 9
11. Cover and cook on low flame for 15 minutes.
Step 10
12.Flip and cook from the other side also.
Step 11
13.Cover and continue cooking for another 15 minutes.
Step 12
14.Now the Baati is cooked from all sides as well as inside.
Step 13
15. Dip the bati in ghee for softer bati from inside. If you are not concerned about calories you can alternatively soak for 15 minutes.
Step 14
16.Finally, baati is ready.
Ingredients for Dal
White Lentils – 100 gm (one small bowl)Green Lentils – 50 gm (half small bowl)
Chickpea Lentils – 50 gm (half small bowl)
Ghee – 2 tablespoon
Asafetida – 1 to 2 pinc
Cumin seed – one small spoo
Turmeric Powder – half small spoon
Coriander seed powder – one small spoon
Red chili powder – half small spoon
Tomato – 2 to 3
Green chili – 3 to 4
Ginger – 2 inch long piece
Coriander – half small bowl (cut finely)
Salt – As per taste ( one small spoon)
How to make Dal
Step 1
1. First of all, take ½ cup moong dal, ¼ cup masoor dal and ¼ cup chana dal in a pressure cooker.
Step 2
2. Add 1 tsp ghee and 3 cups water and pressure cook for 4 whistles.
Step 3
3. Now heat 2 tsp ghee in a large pan and add 1 tsp mustard, 1 tsp cumin and a pinch of asafoetida.
Step 4
4. Add 1 onion, followed by 1 tsp ginger garlic paste and 1 green chilli. Fry well.
Step 5
5. Further add 1 tomato and fry well.
Step 6
6. Additionally add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp garam masala and 1 tsp salt. Fry on low flame.
Step 7
7. Also add cooked dal, 1 cup water and mix.
Step 8
8. Simmer for 5 minutes or until the dal absorbs the masala.
Step 9
9. Now add coriander leaves and mix well.
Step 10
10. finally, serve dal baati with onion and chilli slices