Rajasthani Dal Baati Traditional Recipes

RAJASTHANI DAL BATI

Steps:

• Preheat oven to 375 F degrees. Line a baking tray with parchment paper and set aside.
• To a bowl add atta, sooji (semolina), besan (chickpea flour), ajwain (carom seeds), fennel powder, red chili powder, salt and pinch of baking soda. Mix till well combined.
• To this add 1/3 cup melted ghee.
• Mix ghee into the flour, rubbing with your fingers till it resemble crumbs.
• Now add little milk as needed to form a stiff dough and set it aside for 10-15 minutes.
• After the dough has rested for a bit divide the dough into 8 equal parts. Make a ball out of each dough ball, press it and then make a dent in the center.
• Place all the bati on a baking sheet and brush them with ghee using a pastry brush.
• Bake at 375 F degrees for 15-18 minutes or till the bottom surface turns light golden brown in color. Then take out of the oven, flip all the bati and bake again for 15-18 minutes from the other side till done.
• To make the dal, first add all the dals in a bowl and add enough water to soak it for around 3-4 hours.
• Once soaked, drain the water and add dal to a pressure cooker. Add 4 cups water , salt and turmeric powder and mix.
• Pressure cook at high for 2 whistles and then lower the heat and cook for 10-15 minutes till dals are completely softened. Set aside.
• Now heat oil and ghee in a pan on medium heat. Once hot, add mustard seeds and cumin seeds and let them crackle.
• Then add chopped garlic, ginger and green chili and saute for few seconds or till they start turning golden brown.
• Then add chopped onion and cook till the raw smell goes away and they turn translucent.
• Now add the tomatoes for cook for 2-3 minutes.
• Then add coriander powder, cumin powder, garam masala and salt to taste. Cook the spices for 1 minute.
• Add the cooked dal to the pan now and mix. Adjust the consistency of dal at this point, add water to make it thinner.
• Let the dal simmer for 5 minutes and then add fresh cilantro.
• Sprinkle cardamom powder and garam masala powder on top and serve immediately with bati and extra ghee.
• To eat crush the bati a litte in a plate, top it with lots of dal and ghee and enjoy!

DAL BAATI RECIPE | RAJASTHANI DAL BATI CHURMA | DAL BAATI IN APPE PAN

Steps:

• firstly, in a large bowl take 2 cup wheat flour, ¼ tsp salt, ¼ tsp baking powder and ¼ cup ghee.
• mix well making sure the dough is moist.
• now add water as required and knead the dough.
• pinch a small ball sized dough and roll with x impression.
• place the rolled bati in each mould of appe pan
• cover and cook on low flame for 30 minutes all sides.
• dip the bati in ghee for more soft bati from inside.
• finally, enjoy dal bati churma along with slices of onion and chilli.

RAJASTHANI DAL BAATI (TRADITIONAL RECIPE)

Steps:

• Sieve flour in a vessel, and then add salt, ajwain, turmeric, curd, and soda to it, and mix it well.
• After adding a little water, knead the dough. Do not knead the dough too hard or too soft. Keep it semi-soft.
• After kneading the dough, apply some oil on it and keep it covered for 10 minutes so that our dough gets set.
• Then by breaking the pieces from the dough, make all the baatis as spherical shapes.
• Keep the oven on the gas to heat for 10 minutes, and keep it covered. After that, put all the baatis in it for roasting.
• To bake the baati, keep the flame full for 10 minutes and turn the baatis very quickly. After roasting from both the sides, put the oven on medium flame.
• Check the baatis in between while roasting them well. When they become brown, then take them out.
• By pressing with the help of a cloth, break the baatis and dip them well in ghee.
• Our Rajasthani Baati is ready. They have turned out to be very tasty and soft.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• We will take a cup of urad dal without peel, and wash it well. Then soak it in water for 10 minutes. Then put it in the cooker to cook on the gas. After 2 whistles, open the lid and check that the lentils are cooked well.
• Now put oil in a pan already on the stove. Put mustard, cumin, asafoetida, ginger garlic paste, onion and tomato and stir it for 2 minutes. After that add all the dry spices and add a little water and roast well for 3 to 4 minutes..
• Put this roasted masala into the dal, and mix it well. Pour ghee on top in the end. Garnish with coriander and turn off the stove. Our spicy and colorful dal is ready.
• To serve, take out the dal in a bowl. Enjoy with Baati. Enjoy this traditional Rajasthani Dal Baati Recipe.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.