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To make bati:
2 cups - slightly coarse wheat flour
3 tbsp - ghee
1 tsp - ajwain seeds (oregano)
1 tsp - jeera (cumin seeds)
1/2 tsp - sugar
Salt to taste
1 cup - water
To make dal :
1 cup - toor dal
1 tbsp - coriander leaves, finely chopped
1 - medium sized tomato, finely chopped
8-10 - curry leaves
3-4 - green chillies split in between
1/2 inch piece ginger crushed
1 tsp - red chilli powder
1 tsp - turmeric powder
1/2 tsp - dhania powder
1/2 tsp - mustard and cumin seeds
2 pinches - asafetida
Salt to taste
2 - tbsp ghee
3-4 - cups water
How to Make Dal-Bati
For the bati:
Mix all ingredients (using just 1 tbsp ghee) and make a stiff dough. Cover and keep for an hour.
Knead till smooth and round.
Make small balls from dough- say of the size of tennis balls.
Place these balls in the oven for 8-10 minutes to bake halfway.
Remove from oven, take a kadai, pour the remaining 2 tbsps ghee.
Add the half-baked batis and cover.
Keep flame low and cook for 8-10 minutes, in between change the sides of batis, till light brown in colour.
For the dal:
Wash and pressure cook dal in 2 cups of water.
Cool, beat dal with a whipper, after adding some more water, and keep aside.
Heat ghee in a saucepan and add the seeds.
Also add crushed ginger, curry leaves, green chillies, chopped tomato, asafoetida and stir for a minute.
Now add red chilli powder, turmeric powder, dhania powder and some water.
Allow to cook for 2-3 minutes, add salt.
Add beaten dal. Check taste for salt and spiciness.
Garnish with chopped coriander. Serve batis with the dal.
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