Dal baati recipe is a popular dish of the Rajasthani cuisine and their thali or full meals is incomplete without having the famous dal baati recipe by the side. The dal is made with mixed lentils and is of a soupy consistency, and the baatis are flaky breads baked in the oven or tandoor.
The dal baati recipe is served along with churma, rotis and garlic chutney. The spicy dal with a crunchy bite of the baati along with the sweet churma is truly a treat for the eyes and the stomach.
If you want to know how to make the churma, please read this post on how to make churma.
Rajasthani dal baati recipe is a tedious process though it does not require exquisite ingredients to prepare the dish. The baati is traditionally baked in a charcoal tandoor that gives it an alluring aroma, wanting you to indulge into the food some more.
To know more on how to make the dal baati recipe in detail, continue reading the article which provides a step by step preparation method along with images and a video.
DAL BAATI RECIPE VIDEO
Recipe By: Meena Bhandari
Recipe Type: Main Course
Serves: 3-4
-
Whole wheat flour (atta) - 1½ small bowl
Salt to taste
Carom seeds (ajwain) - 1½ tsp
Fresh heavy cream (malai) - ½ small bowl
Water - 4 cups
Split green gram (split green moong dal) - 1 small bowl
Bengal gram (chana dal) - ½ small bowl
Turmeric powder - 1 tsp
Ghee - 2 tbsp
Asafoetida (hing) - a pinch
Cumin seeds (jeera) - 1 tsp
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Red chilli powder - 2 tsp
-
1. Pour whole wheat flour in a medium-sized bowl and add salt, carom seeds and cream to it and mix well.
2. Add ½ a cup of water and knead it into a firm dough.
3. Divide the dough into 5-7 portions and shape them into even-sized flat rounds.
4. Preheat the oven at 165°C for about 2 minutes and place the baatis in the oven for 10-15 minutes.
5. Meanwhile, add the split green gram and bengal gram to the cooker and add 3 cups of water to it. Add turmeric and salt, and pressure cook the lentils for upto 3 whistles and allow it to cool.
6. Take the baatis off the oven, flip them over and bake them for another 10-15 minutes.
7. Once the cooker has cooled down, open the cooker, pour ½ a glass of water and blend it.
8. Pour 1 tbsp of ghee to a heated pan and add asafoetida, cumin seeds, garlic and ginger paste and red chilli powder, and stir well.
9. Add the cooked lentils immediately and close the pan with a lid. Allow it to cook for about 10-15 minutes.
10. Drizzle ghee on the dal at the end and serve it with the freshly baked baatis.
- 1. You can add ghee instead of cream to make the dough for the baatis.
- 2. The baatis can be cooked in a charcoal tandoor or a gas tandoor, which gives it a different flavour.
- 3. Wash and rinse the lentils before cooking them. 4. The battis have to be smashed a little while serving with the dal.
- 5. The dal baati goes well with the churma and garlic chutney along with roti or rice.
- Serving Size - 1 bowl
- Calories - 258
- Fat - 12 g
- Protein - 9 g
- Carbohydrates - 30 g
- Sugar - 0 g
STEP BY STEP - HOW TO MAKE DAL BAATI
1. Pour whole wheat flour in a medium-sized bowl and add salt, carom seeds and cream to it and mix well.
2. Add ½ a cup of water and knead it into a firm dough.
3. Divide the dough into 5-7 portions and shape them into even-sized flat rounds.
4. Preheat the oven at 165°C for about 2 minutes and place the baatis in the oven for 10-15 minutes.
5. Meanwhile, add the split green gram and bengal gram to the cooker and add 3 cups of water to it. Add turmeric and salt, and pressure cook the lentils for upto 3 whistles and allow it to cool.
6. Take the baatis off the oven, flip them over and bake them for another 10-15 minutes.
7. Once the cooker has cooled down, open the cooker, pour ½ a glass of water and blend it.
8. Pour 1 tbsp of ghee to a heated pan and add asafoetida, cumin seeds, garlic and ginger paste and red chilli powder, and stir well.
9. Add the cooked lentils immediately and close the pan with a lid. Allow it to cook for about 10-15 minutes.
10. Drizzle ghee on the dal at the end and serve it with the freshly baked baatis.
