Cooking Time: 1 hr 30 min
- 2 cup wheat flour
- 1/2 cup gram flour (besan)
- 1/4 cup semolina (suji)
- 2 tsp salt
- 1 tsp baking powder
- 5 tbsp ghee/refined oil (ghee is preferred)
- Warm water as required for kneading the dough
- Ghee for frying or smearing on bati after bati is baked
- 3 tbsp yellow moong daal
- 2 tbsp chana daal
- 2 tbsp toovar daal (arhar)
- 2 tbsp whole green moong daal (optional)
- 2 cup water
- salt to taste
- 1 tsp turmeric powder
- 2 tbsp ghee
- 2 pinch of hing
- 2 bay leave
- 4 whole dry red chillies
- 1 tsp red chili powder (you can adjust it according to taste)
- 1 tsp cumin seeds (jeera)
Step 1: Take wheat flour,gram flour,semolina,salt and baking powder in a deep bowl and mix well.Add ghee to the flour and mix nicely with hand.Dough should become crumbly in texture,if it is still not crumbly then add more ghee.Then using warm water knead it into a stiff dough.The dough should be stiff,it should not be soft as what we make for chapati.
Step 2: Cover the dough and leave it to rest for about 15 minutes.Then take the dough on a clean surface and knead again for about 2 minutes.Take small portion of dough as what we take for making chapatis,make it round with help of your palm and then press it little in between your palms to make it little flat and then with help of your thumb make a little insertion in between the bati. Like this make more batis with the remaining dough.
Step 3: You can make bati in tandoor or oven whatever you have.I don’t have tandoor so i made it in oven.Baking method is same in both the ways.In tandoor also we have to pre heat it on gas then slowly bake the batis from all the sides flipping it.When we have to make in oven then pre heat the oven at 350 degree fahrenheit/ 180 degree celsius. When oven is hot enough the put all the batis on the baking tray and bake it slowly on 325 degree fahrenheit/160 degree celsius. Keep rotating the batis so that bati can bake evenly from all the sides.It will take around 35-40 minutes.
Step 4: When bati is baked properly then if you want to have it without ghee then serve as it is but traditionally it is soaked nicely in hot ghee before eating.As per your liking you can shallow fry the batis in ghee before serving or you can just break the batis and put spoonful of ghee on top of it.Delicious bati is ready and now we will move towards making daal.
Step 5: Combine all the daal and rinse properly.If you soak the daal for about half an hour then it takes less time to cook.Take the daal in pressure cooker and add water,salt and turmeric powder to it.Cook it for about 4-5 whistles in the cooker.
Step 6: Open the lid once all the gas has escaped the cooker.Then if daal is dense then you can add water according to the consistency you want. Then take ghee in a kadhai,when ghee is hot enough,add hing,cumin seeds,dry red chilies and bay leaf.When cumin seeds begin to crackle then add red chili powder to it then quikly add the daal in the kadhai. Mix nicely.Let it simmer for about 5 minutes. Hot and yummy daal is ready to be enjoyed with Bati. Enjoy !!
In my coming posts will surely write about how to make stuff batis with many variation.Till then do try this authentic rajasthani daal bati and let me know how you like it.
Please share your comments, feel free to post / email me your queries or if you need any additional details.