Daal Bati - A gem from Rajasthan
by Hetal Kamdar
Ingredients (1/2)
- For making appx 16 batis
- 4 cups Whole wheat flour/atta
- 3-4 tbsp Desi ghee/clarified butter-
- 1 cup for dipping the batis in
- 1/2 tsp Ajwain/carom seeds
- 1/2 tsp Jeera/cumin seeds-
- 1 cup Warm milk to knead the flour
- Salt as per taste
- 1/2 cup Dhuli yellow moong daal/split and husked green gram
- 1/4 cup Dhuli urad daal/split and husked black gram-
- 1/4 cup Dhuli chana daal/split chickpea or Bengal gram
- 1/2 tsp Turmeric powder
Ingredients (2/2)
- 2 cups Water
- salt as per taste
- 1 tbsp Ghee/clarified butter
- 1/2 tsp Cumin/jeera
- 1/2 tsp Asafetida/ hing-
- 1 tsp Ginger
- 1 tsp Green chili
- 1/2 Red chili powder/lal mirch-
- 1 tbsp Fresh coriander
- 1 tsp lemon juice
Step 1 of 8
Add the salt, carom seeds, and cumin seeds to the flour and mix. Add the 6 Tbsp of ghee and mix well.
Step 2 of 8
Hold a fistful of the flour. If the fistful holds, there is enough ghee, if not add a little more. Traditionally referred to as ‘mutthi bhar moyen’.
Step 3 of 8
Knead into a firm dough with the warm milk using as much milk as required to get a medium-firm dough.Keep covered for 30 minutes.
Step 4 of 8
Divide into 16 balls and shape into batis making an indentation in the center of each.
Step 5 of 8
Grease a baking tray with ghee and place the batis.
Step 6 of 8
Bake in a pre-heated oven at 180C for 30 minutes till they turn golden brown.
Step 7 of 8
Remove and give each a punch to crack the bati, this ensures that the ghee enters the bati. Melt one cup of ghee.
Step 8 of 8
Going by tradition, the batis is meant to be kept dipped in ghee but I just give them a ceremonial dip and remove.
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