There are some dishes which you enjoy eating but do not dare to make, one of such dish for me was baati. I have eaten it few times...in a tiny village in Rajasthan, at my neighbours house and most recently in a authentic Rajasthani restaurant in Dubai. Thanks to Arva ( the talented blogger behind I live in a frying pan ) who introduced this restaurant in one of her unique foodie tour. I really liked their daal and kept on boasting about it to my hubby. And from that day onwards, on every weekend he used to propose to go there for dinner, but somehow the visit kept on getting delayed. But finally last weekend we went there and enjoyed the daal, baati and the heavenly choorma.. Choorma was mildly sweet with heavy fragrance of ghee.
Our tummy's sagged by the weight of baati but our desire remained, so I decided to finally try my hands in making these. Today I will share about daal and baati..the choorma recipe will be shared sometime in the near future :)
Ingredients: (For Baati)- (Makes 12-13 Baatis)
Whole Wheat Flour- 3 Cups
Semolina- 3/4 Cups
Clarified Butter Melted ( Ghee)- 1/2 Cup
Carom Seeds (Ajwain)- 1 generous Tsp
Salt -As per taste
More ghee to dunk in the baatis.
- Preheat the oven at 220 Degrees C.
- Mix all the above ingredients in a big bowl and using warm water knead into a firm dough.
- Pinch small balls out of the dough and roll them into smooth balls then make an indentation in the centre using thumb ( mine were like holes as my kiddo wanted to make them like doughnuts )
- Dunk the baatis in ghee and place them on a baking sheet.
- Bake them in the preheated oven for 20-25 minutes or till they turn brownish in colour.
- Now broil them for 3-4 minutes to get even nice dark brown colour.
- Take the baatis out of the oven. Again dunk them in ghee before serving.
Ingredients: ( For Panchmel Daal- Daal made with five lentils)
Toor Daal (Pigeon Peas)- 1/4 Cup
Yellow Moong Daal ( Split Green Gram)- 1/4 Cup
Urad Daal (Split Black Gram)- 1/4 Cup
Chana Daal (Split Bengal Gram)- 1/4 Cup
Masoor Daal (Split Red Lentil)- 1/4 Cup
Ghee- 2 Tbsp
Cumin Seeds- 1 Tsp
Green Chillies- 2 or 3
Ginger- 2 Inch Piece
Asafoetida- A Pich
Turmeric Powder- 1/2 Tsp
Red Chilli Powder- 1/2 Tsp
Coriander Powder- 1 Tsp
Salt- To Taste
Coriander Leaves- To Garnish
- Soak all the lentils in water for about 2 hours.
- Pressure cook them with turmeric powder and little salt for 3-4 whistles.
- Grind tomatoes, green chillies and ginger together and keep aside.
- Heat ghee in a deep pan or kadhai, once ghee turns hot add in asafoetida and mustard . Once mustard splutters add in cumin.
- After cumin crackle add in the tomato paste. Stir to mix.
- Now add in salt, red chilli powder and coriander powder. Keep on stirring and cooking this mixture, till the raw smell of spices goes away.
- Now add in the cooked daals and required water and cook in medium flame till the daal starts boiling. Once boil comes simmer the gas and keep on cooking for another 5-7 minutes.
- Garnish with coriander leaves.
To eat daal and baati, take a baati and break it in 4-5 pieces. Dunk them in a bowl of daal, if required a tsp of ghee can be added. Enjoy the daal baati hot accompanied with the choorma.