Monday, August 13, 2007

Dal Baati




Recognised as a Rajasthan speciality, Dal-baati, is a wholesome Rajasthani meal. Dal, or lentil curry, is made of two kind of lentils which are cooked along with the masalas to make a tasty dal or curry . Baati, a rounded of stuffed flour that's baked in a charcoal fire or oven. Baati comes in many varieties as a substitute for rotis. You could opt for plain baati, or try the more exotic masala, dry fruit or missi baatis. Baati is made out of wheat, flour, millet or a mix of maize and wheat flour, with loads of ghee.

Preparation time: 20 mins
Cooking time: 45 mins

Ingredients:
For baati (dumplings):
1 1/2 cup whole wheat flour
1/2 cup besan (gram flour)
3 tbsp ghee, melted
1/2 cup curd
salt to taste

For the dal (lentil curry):
2/3 cup split green moong dal


1/2 cup channa dal

4 dry red chillies
10 - 12 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp tumeric powder
2 tbsp chilli powder
2 tbsp corainder powder
salt to taste
2 tbsp ghee (clarified butter)
2 cup water
juice of half lemon

Method:
For the baati:
1. Knead a soft dough with flour, besan (gram flour), ghee, curd, salt and just enough water.



2. Divide the mixture into 6 equal parts. Roll into lemon-sized balls. Cover and keep for one hour.
3. Then bake in the oven at 350* F for about 30 - 35 mins approximately till puffed and golden outside and spongy inside. Remove and glaze it with ghee. Serve hot.



For the dal:
1. Wash and soak the dals together for atleast 1 hour. Pressure cook the dal till it is cooked. Beat the dal to form a consistent paste.



2. Heat the pan with ghee. Add mustard seed, cumin seeds(jeera). When they start to crackle.

3. Add curry leaves, pinch of asafoetida (hing), dry red chillies. Fry it for few minutes.


4. Add chilli powder and tumeric powder to it. Fry for little while till the oil separates out. Add the corainder powder, salt to taste and the cooked dal and the remaining water, bring to a boil.




5. Add lemon juice is needed. Garnish with corainder leaves.



Note:
You can make dumplings up to 2-3 hours before upto the point of cooking. Then place on a greased tray, cover with a cling film and keep aside. Start cooking 30 minutes before serving
The temperature to cook the baati may vary when you see the baatis are golden brown break open a little and check the inside is cooke or not. That way you will know it is done or not.

16 comments:

Suganya said...

Bookmarked!

Sia said...

i cant wait to try this...absolutely beautiful recipe:)

Manasi said...

Hi Athika, First time on ur blog , NICE recipe for daal bati!! I have always wanted a detailed recipe! THanx!!

Sonal said...

Hi,

Can you please tell the temperature setting in Oven and also how long should the baati stay in oven.

Thanks!!

Athika said...

Hi Sonal,

You should bake the baati at 350*F until they are golden brown outside and cooked inside. You should break open one and see wheather it is cooked or not. It should be crumbly.

Sonal said...

Thanks Athika. I will surely try. Roughly how much time is it so I have some idea. I am from Rajasthan (Kota) but lived in Delhi. I am eager to try this recipe for my family.
BTW what is the meaning of name Athika? It is a unique name and sounds nice.

Athika said...

Hi Sonal, You should bake approximately for about 30-35 mins or until it is done. Hope you like my recipe. Thanks for your comment. It is nice to hear someone from Rajasthan.
The meaning of my name in tamil suppose to be a sweet fruit. I am originally from rajathan but born and brought up in Chennai.

Athika said...

Hi Sonal, You should bake approximately for about 30-35 mins or until it is done. Hope you like my recipe. Thanks for your comment. It is nice to hear someone from Rajasthan.
The meaning of my name in tamil suppose to be a sweet fruit. I am originally from rajathan but born and brought up in Chennai.

Padma said...

Wow Athika, atlast we got to see this traditional rajasthani recipe of Dal-Bhatti from you. Very neatly explained post with great pictures...thanks for sharing dear! and as always I liked that very nice smile face !

Jeena said...

Hi Athika I love your blog you have very nice recipes! I love your Traditional Rajasthani Thali recipes, they all look absoloutely delicious! I wouldn't know which one to start making first they all look so good. I don't think I can get jaggery is there a substitute?

Athika said...

Hii Jeena, If you cant get jaggery you can use sugar instead just add little sugar along with little ghee. It taste very good
Thanks for ur comment

jaina said...

Hi Athika,
The recipe is very good. I forwarded it to my many friends. Thanks again.
-Jaina

Isha Deokule said...

Hi Athika,
I have tried making batti several times and somehow it turns out very hard. Though the recipe used to work well in India, here in US it didn't work. My recipe asked for coarse wheat flour with lots of oil so that the mix looks crumbly and then knead the dough using water so that the dough is hard. Is that why the batti turned out hard here in USA?

Thanks,
Isha.

Shuch said...

Hi Athika,
visited ur blog for the first time ... loved this recipe and am gonna try this for sure :)
Thanks !

Julie said...

This Web site is wonderful. I especially love the detailed pictures to show how each step should look. Bravo! I love dal rajasthani and can't wait to make these recipes.

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