DAL BATI – THE TASTE OF RAJASTHAN

Dal bati is a very famous rajasthani dish generally serve with a sweet known as churma for the recipie for churma you may check the link at the end of the paragraph.Dal bati is avey heavy dish not in favour of those who are under dieting or  are heart patients as it contains a lot of ghee and oil.But for a change it is a perfect dish.It may also happen that you may not be able to make this perfectly in first attempt but do not panic as it is a complicated dish you will able to make it second attempt.So just lets start with the cooking….

INGREDIENTS FOR DAL BATI

I cup white flour

I/2 cup gram flour (chana ka atta)

½ cup besan

½ cup suji

1 cup milk

2 table spoon ghee

salt (ACCORDING TO TASTE)

1 tea spoon jeera

¼ table spoon red chilli powder

2 pinch edible oil

1 cup dhuli udad ki dal

¼ cup chana ki dal

tomato purie

2 green chillies chopped

green corriender

haldi (TURMERIC)

amchur (DRY MANGO POWDER)

mustard oil

¼ table spoon mustard seeds

garam masala

DIRECTIONS TO MAKE DAL BATI

 1- make a dough by mixing together suji, atta, besan, chana atta, salt, jeera, red chilli powder, hing, edible soda(powder form), ghee and milk.These are the main ingredients for makaing dough for bati and it must be perfect at it is the main component of our dish dal bati.

 2- try to make the a bit hard(tight) now leave it for ½ an hour and cover it by a wet cloth

 3- Mix udad dal and chana dal and boil them in a pressure cooker also add salt to it.

 4- Now heat mustard oil in a fresh pan ,when it is hot add hing and mustard seed they will make a popping sound when sound ends add tomato purie with green chillies.This is prepare the base of our dal for dal bati.now put all these in the pan in which the dal was boiled do not strain the water left after boiling.

 5-  add salt, red chilli powder, amchur and garam masal  cook it well add chopped coriander and put off the flame.and put these also in the dal.

 6- put the tundoor on the flame heat it now make balls of the dough and put them in for baking  . when they are backed put them in ghee and serve with the dal

(Bake bati by flipping it again and again so that it gets baked properly from boyh sides. Bake it till golden brown)

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