Receta DAL BATI RECIPE / DAL BAATI
But there was not that good service where we went at Pune. Or may be we went late for lunch. There were few items missing or they forgot our table. Also we all were South Indians and who ever accompanied us never felt filling and they were waiting and waiting for some rice to be served. But everything was served in small quantity and they never re filled our dishes – as they supposed to do (as far as I know). And I think no one liked the food. Somehow I liked as I like most of the North Indian cuisine. From that time, everyone in our family runs away if they hear the name Rajdhani. But I sure want to visit the one at Chennai once in my life time .
Dal Bati recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
- Prep Time: 1 hr soaking time | Cook time: 45 mins | Makes: 10 baatis
- For dal
- Toor dal - 1/4 cup
- Urad dal - 1/4 cup
- Channa dal - 1/4 cup
- Tomato - 2
- Green chilli - 2
- Ginger - 1 inch piece
- Garam masala - 1/2 tsp
- Red chilli powder - 1 tsp
- Dhaniya powder - 1 tsp
- Turmeric - 1/4 tsp
- Coriander leaves, chopped - 3 tblsp
- Salt - As needed
- To temper
- Ghee - 2 tblsp
- Jeera - 2 tsp
- Asafoetida powder - 1/4 tsp
- For Baati
- Atta / wheat flour - 1 cup
- Semolina/ sooji - 2 tblsp
- Ghee - 2 tblsp
- Ajwain/ omam - 1/4 tsp
- Baking powder - 2 pinches
- Salt - As needed
Method
For making dal, soak dals together for minimum 1 hour. Pressure cook with 2 cups of water for 3-4 whistles in medium flame.
Grind chopped tomatoes, peeled and chopped ginger and green chillies to make a puree.
Heat kadai with ghee in medium flame and add jeera, followed by asafoetida. Add turmeric and dhaniya powder in low flame and without burning, give it a stir.
Add the ground tomato puree and mix well. Add chilli powder, garam masala powder and salt. Fry for 2 minutes or until ghee floats on top.
Add cooked dal mashing well and add water to adjust the consistency. Bring to boil, let it boil for 2 minutes or until the desired consistency is reached. Add coriander leaves and switch off the flame.
For baati, in a mixing bowl, mix flour, semolina, salt, ajwain and ghee well. Add water little by little and make a very stiff dough. It should not be smooth and should be having cracks.
Pre heat oven to 190 deg C. Mean while, divide the dough to 10 equal sized balls and flatten it with a dent in the middle for easy cooking. These patties should be having cracks, it helps in easy cooking. Arrange in a baking tray.Brush generously with ghee and bake for 10 minutes. After 10 minutes turn the baatis and bake for another 10 minutes or until the baatis turn golden in colour.
Give some standing time and break it. Just before serving, heat enough ghee in a kadai. Dip the broken baatis in it and serve in a bowl topped with the prepared dal. (I just again brushed with generous ghee.
Notes
Soaking dal helps giving a perfect texture to the dal, so do not skip soaking.
This whole dish should be done with ghee, no oil.
I skipped deepfrying the baatis and just brushed and topped the broken baatis with ghee. But I highly recommend dipping the baatis in hot ghee before serving for a light and crispy texture.
If you make thick baatis, then it won’t get baked inside properly.
Make sure to make the dough for baati very stiff. Otherwise the inside of the baatis will be chewy. Water will be needed less than 1/2 cup for 1 cup atta.
Adjust dal water quantity so that its thick, yet pourable.