Dal bati is a traditional delicacy originated in Rajasthan-India and is very popular throughout northern India. This is a must make recipe during rainy season in traditional manner. This mouth watering cuisine is a complete meal in itself and is generally served as a brunch item on special occasions.
Ingredients for Dal
- Toor Dal, soaked for ½ an hour ½ cup
- Urad dhuli dal, soaked for ½ an hour ½ cup
- Ginger, chopped 1 inch piece
- Green chili, chopped 1
- Cumin seeds 1 teaspoon
- Red chili powder ½ teaspoon
- Turmeric powder ¼ teaspoon
- Coriander powder 1 teaspoon
- Garam Masala ½ teaspoon
- Roasted cumin powder 1 teaspoon
- Asafoetida (Hing) Pinch
- Salt To taste
- Chat masala 1 teaspoon
- Ghee 1 tablespoon
Ingredients for Bati
- Whole wheat flour 2 cups
- Curd, beaten 2 tablespoons
- Salt To taste
- Enough Ghee for batis to be dipped in
- Boil both lentils separately along with salt and turmeric powder in pressure cooker until they become soft and tender.
- Put a deep pan on medium heat with ghee in it.
- Add cumin seeds and chopped ginger, saute for a minute and then put in all spices except cumin powder.
- Pour in both cooked lentils into the pan, stir fry for a minute and then turn off the heat.
- Add roasted cumin seeds powder, chat masala, chopped green chilies and green coriander leaves. Cover the pan and let it stand until serving time.
- Take whole wheat flour in a bowl or on a platter, add salt, curd and 1 tablespoon ghee. Knead into soft dough by adding required water. Cover it with a damp cloth and keep aside for 20 to 30 minutes.
- Take small portions of dough and roll them to lemon sized dumplings. Keep them covered and let rest for 10 minutes.
- Roast all dumplings over a barbeque grill or a gas tandoor from all sides until they turn golden brown.
- Dip hot roasted wheat dumplings in melted ghee and transfer to a serving plate immediately.
- Serve hot batis with hot dal.
Tip: Batis may also be baked in the oven at maximum temperature.
Preparation Time: 60 minutes
Serves: 3 – 4