Time and servings
Time and servings
Ingredients
for bati:
- 2 cup wheat flour / atta
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ cup ghee / clarified butter
- water to knead
for churma:
- 2 tbsp of ghee / clarified butter
- 3 tbsp powdered sugar
- 2 tbsp cashew & almond (chopped)
- ¼ tsp cardamom powder
for dal:
- ½ cup moong dal / green gram dal
- ¼ cup masoor dal / pink lentils
- ¼ cup chana dal / bengal gram dal (soaked 30 minutes)
- 3 cup water
- 3 tsp ghee / clarified butter
- 1 tsp mustard
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 1 green chilli (slit)
- 1 to mato (finely chopped)
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ¼ tsp garam masala
- 1 tsp salt
- 1 cup water
- 2 tbsp coriander (finely chopped)
Instructions
- 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.
Bati preparation recipe
1
firstly, in a large bowl take 2 cup wheat flour, ¼ tsp salt, ¼ tsp baking powder and ¼ cup ghee.
2
mix well making sure the dough is moist. need to hold the shape when pressed with a fist.
3
now add water as required and knead the dough.
4
knead to the slightly stiff dough as prepared for poori.
5
now pinch a small ball sized dough and roll.
6
make a mark using your hand.
7
further roll without giving much pressure.
8
again make an x mark. this helps to uniform cooking of bati over appe pan.
9
now heat appe pan or cooker on low flame with few drops of ghee.
10
place the rolled bati in each mould.
11
cover and cook on low flame for 15 minutes.
12
flip over and cook other side.
13
cover and continue to cook for further 15 minutes.
14
now bati is cooked from all side and also inside.
15
dip the bati in ghee for more soft bati from inside. you can alternatively soak for 15 minutes if you are not worried about calories.
16
finally, bati is ready.
Churma preparation recipe
1
firstly, take 3 prepared bati and break into mixi.
2
make coarse powder of bati.
3
heat tawa with 2 tbsp of ghee and roast powdered bati.
4
roast on low flame for 7 minutes or till it turns golden and aromatic.
5
cool the mixture completely. further add 3 tbsp powdered sugar, 2 tbsp chopped almonds-cashew and ¼ tsp cardamom powder.
6
mix well. finally churma is ready.
Rajastani dal recipe
1
firstly in a pressure cooker take ½ cup moong dal, ¼ cup masoor dal and ¼ cup chana dal.
2
pressure cook for 4 whistles adding 1 tsp ghee and 3 cup water.
3
now in a large kadai heat 2 tsp ghee and splutter 1 tsp mustard, 1 tsp cumin and pinch hing.
4
add 1 onion followed by 1 tsp ginger garlic paste and 1 green chilli. saute well.
5
further add 1 tomato and saute well.
6
additionally add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp garam masala and 1 tsp salt. saute on low flame.
7
furthermore add in cooked dal, 1 cup water and mix.
8
simmer and boil for 5 minutes or till dal absorbs masala.
9
now add coriander leaves and mix well.
10
finally, serve dal bati churma along with slices of onion and chilli.
Video
Notes
- firstly, adding ghee to bati is very important, else bati may end up hard.
- also, you can cook bati in oven / cooker or even tandoor.
- additionally, you can serve panchmel dal for better combination.
- finally, dal bati churma tastes great when prepared with fresh homemade ghee.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/dal-baati-recipe-dal-bati-churma-recipe/