Ingredients:
For Baati
Wheat Flour (Atta) - 1 cup
Besan - 1/4 cup
Sooji - 1 tbsp
Desi Ghee ( clarified butter) (for dough) - 1/2 cup
Sauf (Crushed Coarsely) - 2 tbsp
Baking Soda - 1/2 small spoon
Salt as per taste -
Desi Ghee ( clarified butter) (brush later the batti) - 1/4 cup
For Dal
Rajma - 1 cup
Whole Black Urad Dal - 1/2 cup
Chopped Tomato - 2-3 nos.
Chopped Green Chili - 1 tbsp
Chopped Ginger (Peel and Chopped) - 1 tbsp
A pinch Asafoetida -
Cumin Seed - 1 tbsp
Turmeric Powder - 1/4 tbsp
Coriander Powder - 1 tbsp
Red Chili Powder - 1/4 tbsp
Finely Chopped Ginger - 1/4 tbsp
Coriander Leaves (finely chopped for garnish) - 2-3 tbsp
Directions:
For making baati:----
In a bowl, add all the ingredients except ghee and mix it well.
Add water into this mixture, knead the it into a tight dough and keep aside for 30 min.
Make medium sized balls out of this dough.
Heat the water in a pan, when it's boiling, slide the dough balls into the water and boil for 15-16 min.
Take out the boiled balls in a plate and place them in an oven till they turn brown and dip baked batis in melted ghee and take them out in a plate or bowl.
Another Method:--
Heat your oven.
Brush each baati with ghee and place them on a plate in the oven on top rack for 20 minutes and flipping them sometime after 10 minutes (timing is depend on your oven).
When they are nice and golden brown, it means they are done.
For making dal:---
Wash and soak the rajma and urad over night.
Cook the dals in a pressure cooker, with water and salt.
Cook on medium flame till dals becomes soft and consistent.
In a grinder, add tomato, green chili and ginger, make a fine paste.
Heat the ghee in a paan on medium flame, add asafetida and cumin seed, fry it.
Add turmeric powder and coriander powder, mix well.
Add grinded tomato mixture, red chili powder and ginger, fry it till oil starts floating on top.
Add the cooked dals.
Garnish with coriander leaves.
Serve hot dal with baati and ghee.
For Baati
Wheat Flour (Atta) - 1 cup
Besan - 1/4 cup
Sooji - 1 tbsp
Desi Ghee ( clarified butter) (for dough) - 1/2 cup
Sauf (Crushed Coarsely) - 2 tbsp
Baking Soda - 1/2 small spoon
Salt as per taste -
Desi Ghee ( clarified butter) (brush later the batti) - 1/4 cup
For Dal
Rajma - 1 cup
Whole Black Urad Dal - 1/2 cup
Chopped Tomato - 2-3 nos.
Chopped Green Chili - 1 tbsp
Chopped Ginger (Peel and Chopped) - 1 tbsp
A pinch Asafoetida -
Cumin Seed - 1 tbsp
Turmeric Powder - 1/4 tbsp
Coriander Powder - 1 tbsp
Red Chili Powder - 1/4 tbsp
Finely Chopped Ginger - 1/4 tbsp
Coriander Leaves (finely chopped for garnish) - 2-3 tbsp
Directions:
For making baati:----
In a bowl, add all the ingredients except ghee and mix it well.
Add water into this mixture, knead the it into a tight dough and keep aside for 30 min.
Make medium sized balls out of this dough.
Heat the water in a pan, when it's boiling, slide the dough balls into the water and boil for 15-16 min.
Take out the boiled balls in a plate and place them in an oven till they turn brown and dip baked batis in melted ghee and take them out in a plate or bowl.
Another Method:--
Heat your oven.
Brush each baati with ghee and place them on a plate in the oven on top rack for 20 minutes and flipping them sometime after 10 minutes (timing is depend on your oven).
When they are nice and golden brown, it means they are done.
For making dal:---
Wash and soak the rajma and urad over night.
Cook the dals in a pressure cooker, with water and salt.
Cook on medium flame till dals becomes soft and consistent.
In a grinder, add tomato, green chili and ginger, make a fine paste.
Heat the ghee in a paan on medium flame, add asafetida and cumin seed, fry it.
Add turmeric powder and coriander powder, mix well.
Add grinded tomato mixture, red chili powder and ginger, fry it till oil starts floating on top.
Add the cooked dals.
Garnish with coriander leaves.
Serve hot dal with baati and ghee.
Reader Submitted Recipe
Apani Rasoi
Authentic Indian Vegetarian Recipe
