It’s a special Rajasthani delicacy which justifies the royalty of the place ..this recipe is subtle yet full of flavour and is fulfilling in every way.
Ingredients
- For The Bati
- 2 Cup Wheat Flour / Atta
- 1/4 Tsp Salt
- 1/4 Tsp Baking Powder
- 1/4 Cup Ghee / Clarified Butter
- Water To Knead
- For The Churma
- 2 Tbsp of Ghee / Clarified Butter
- 3 Tbsp Powdered Sugar
- 2 Tbsp Cashew & Almond (Chopped)
- 1/4 Tsp Cardamom Powder
- For The Dal
- 1/2 Cup Moong Dal / Green Gram Dal
- 1/4 Cup Masoor Dal / Pink Lentils
- 1/4 Cup Chana Dal / Bengal Gram Dal (Soaked 30 Minutes)
- 3 Cups 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
- 1 Tomato (Finely Chopped)
- 1/4 Tsp Turmeric
- 1/2 Tsp Kashmiri Red Chilli Powder
- 1/4 Tsp Garam Masala
- 1 Tsp Salt
- 1 Cup Water
- 2 Tbsp Coriander
Preparation
Prep: 15 minutes
Cooking: 45 minutes
- For the baati – 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/ ponganalu pan.
- Cover and cook on low flame for 30 minutes all sides. Dip the bati in ghee for softer bati from inside.
- For the churma – firstly, take 3 prepared bati and break into grinder. Make coarse powder of bati.
- Heat tawa with 2 tbsp of ghee and roast powdered bati. Roast on low flame for 7 minutes or till it turns golden and aromatic.
- Cool the mixture completely. Further add 3 tbsp powdered sugar, 2 tbsp chopped almonds-cashew and ¼ tsp cardamom powder. Mix well. Finally, churma is ready.
- For the Dal – in a pressure cooker take ½ cup moong dal, ¼ cup masoor dal and ¼ cup chana dal.
- Pressure cook for 4 whistles adding 1 tsp ghee and 3 cup water.
- Now in a large kadai heat 2 tsp ghee and splutter 1 tsp mustard, 1 tsp cumin and pinch hing. Add 1 onion followed by 1 tsp ginger garlic paste and 1 green chilli. Sauté well.
- Further add 1 tomato and sauté well.
- Additionally add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp garam masala and 1 tsp salt. Sauté on low flame.
- Furthermore, add in cooked dal, 1 cup water and mix.
- Simmer and boil for 5 minutes or till dal absorbs masala.
- Now add coriander leaves and mix finally, serve dal bati churma along with slices of onion and chilli