Dal Bati

Name: Dal Bati
Total time: 4200 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 3 cup wheat flour; 1 cup coarse wheat flour; 4 tbsp oil; Salt to taste; 1 cup split black gram (udad dal); 1 cup split green gram (moong dal); 1/8 cup split bengal gram (chana dal); 1 tbsp oil; 1 tsp cumin seeds; Pinch asafoetida; 1 tsp turmeric powder; 2 tsp red chilli powder; 1 finely chopped onion; 1 finely chopped small tomato; 8 thinly sliced garlic cloves; 2 green chillies splited; 1 " ginger; 1 sprig curry leaves; 1 tbsp lemon juice; Salt to taste; Ghee; Garlic chutney

Deepa Rupani @dollopsbydipa

અમદાવાદ

#ga24
#uk
#udaddal
#moongdal
#asafoetida
#challenge34
#cookpadindia

Dal Bati is a common delicacy from Rajasthani / Marwadi cuisine but popular in Gujarat, Maharastra, Uttar Pradesh, Madhya Pradesh as well. This traditional Rajasthani delicacy is a combination of Bati - a wheat flour baked balls and Dal - a mix dal preparation with spices and served with Churma (wheat flour dessert) and condiments like garlic chutney, pickle, ghee , salad, papad, buttermilk etc. It can be served as a lunch or dinner.
Preparation of dal bati has variation like using of dals. Bati is also prepared in tandoor , oven etc. It also fried, baked amd soaked in ghee.

#ga24
#uk
#udaddal
#moongdal
#asafoetida
#challenge34
#cookpadindia

Deepa Rupani @dollopsbydipa

અમદાવાદ

#ga24
#uk
#udaddal
#moongdal
#asafoetida
#challenge34
#cookpadindia

Saved

Ingredients

1 hour 10 minutes

4 persons

For Bati:
3 cupwheat flour
1 cupcoarse wheat flour
4 tbspoil
Salt to taste
For Dal:
1 cupsplit black gram (udad dal)
1 cupsplit green gram (moong dal)
1/8 cupsplit bengal gram (chana dal)
1 tbspoil
1 tspcumin seeds
Pinchasafoetida
1 tspturmeric powder
2 tspred chilli powder
1finely chopped onion
1finely chopped small tomato
8thinly sliced garlic cloves
2green chillies splited
1" ginger
1 sprigcurry leaves
1 tbsplemon juice
Salt to taste
For serving:
Ghee
Garlic chutney

Saved

Steps

1 hour 10 minutes

1

For bati: Mix both flours, oil, salt properly and knead medium hard dough. Divide it in lemon sized balls and lightly press and make cross cuts with knife or spoon.
2

Bake it in pre heated oven for 30 to 40 minutes on 250℃. Flip all batis after 20 minutes.
3

For dal: Wash all the dals and pressure cook it. Keep ready all vegetables for tempering.
4

Heat oil, add cumin seeds, once the splutter add asafoetida, onion, curry leaves and green chillies, sauté it for one minute.
Then add garlic and tomatoes and sauté for 2-3 more minutes.
5

Further add dry spices, pressure cooked dal and mix well. Add salt, ginger and 4-5 cups of water, mix and let it boil on medium flame for 8-10 minutes.
6

Lastly add lemon juice and turn off the heat.
7

Serve hot with garlic chutney, ghee, churma etc.
Note:
1. You can take dal with skin.
2. Generally batis are soaked in ghee after baking but I skipped dipping in ghee.