Rajasthani Dal Bati Recipe

Dal Baati is a traditional main course of western Indian state Rajasthan. It is made of wheat flour and pulses. Dal Bati recipe is served and enjoyed a lot in festivals, weddings, and special occasions. Baati is a thick round ball made up of wheat flour. You can make Bati either baked, roasted, or fried.  Bati is served with desi ghee and hot dal (lentils).

Rajasthani Dal Bati Recipe

The pulses used in making dal of dal bati are very nutritious that high in potassium, iron, zinc, folate, selenium, and magnesium. It’s believed to be originated during the reign of the founder of the Mewar Kingdom Bappa Rawal. It was considered a wartime meal taken during wars.

Ingredients

For Batti

1. 2 cup Whole wheat flour
2. a pinch of salt
3. a pinch of turmeric powder
4. tablespoon desi ghee (clarified butter)
5. 1/2 teaspoon carom seeds

For Dal

1. 3/4 cup panchmel dal ( a mixture of 2 tablespoons each of Moong dal – Yellow Split Gram, green moong – Green Gram Split, chana dal – Bengal Gram Split, Tovar – Pigeon Pea and urad dal – Black lentils )
2. 1 finely chopped onion
3. 1 finely chopped tomato
4. 1 finely chopped green chili
5. 1 teaspoon ginger-garlic paste
6. 2 tablespoon freshly chopped coriander leaves, chopped
7. 4 cups of water
8. 1 teaspoon red chili powder
9. 2 teaspoon coriander powder
10. 1/4 teaspoon turmeric powder
11. 1/2 teaspoon Hing (Asafoetida)
12. salt to taste
13. 2 tablespoon ghee (clarified butter)
14. 2 dry red chilies

Dal Bati Recipe

For Batti

1. Whole wheat flour, salt, turmeric powder, carom seeds, and 1 tablespoon desi ghee and make a very firm dough.
2. Cover it and keep it to rest for 30 to 60 minutes.
3. Later, apply the remaining oil to the dough and knead it smooth and round.
4. Divide the dough into equal parts and start making small balls of approx 1.5-inch diameter (like a tennis ball).
5. Place all the balls in a bati maker, tandoor, oven, or pressure cooker and bake or roast all the batis until they get cracked and turn light brown.
6. It should take 20 to 30 minutes. Once all the bati are ready, turn off the flame.

For Dal

1. Take panchmel dal (lentils) and wash them thoroughly.
2. Soak dal for 10 to 15 minutes.
3. Take water in a pressure cooker, add dal to it.
4. Pressure cook dal for three whistles and keep it aside.
5. Take a saucepan and heat ghee in it.
6. Add dry red chili, Hing (Asafoetida), onion, ginger-garlic paste, green chili, and all other dry spices (, coriander powder, red chili powder, turmeric powder) except salt, on medium flame, and cook for 3 minutes.
7. Next, add tomato, and salt and cook till tomatoes turn soft and oil appears on the surface.
8. Pour this mixture to pressure cooked dal and cook bring it to a boil until thick consistency.
9. Sprinkle coriander leaves.
10. The Dal bati recipe is ready.
11. Serve dal in a bowl thick and place hot batis in a plate with chopped onions, green chili, and lemon.

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[wpurp-searchable-recipe]Rajasthani Dal Bati Recipe – – For Batti, whole-wheat flour, aof salt, aof turmeric powder, desi ghee (clarified butter), carom seeds, For Dal, panchmel dal ( a mixture of 2 tablespoons each of Moong dal – Yellow Split Gram (green moong – Green Gram Split, chana dal – Bengal Gram Split, Tovar – Pigeon Pea and urad dal – Black lentils )), finely chopped onion, finely chopped tomato, finely chopped green chili, ginger-garlic paste, freshly chopped coriander leaves (chopped), of water, Red chili powder, coriander powder, turmeric powder, Hing (Asafoetida), Salt to taste, ghee (clarified butter), dry red chilies, , For Batti –
Whole wheat flour, salt, turmeric powder, carom seeds, and 1 tablespoon desi ghee and make a very firm dough.
Cover it and keep it to rest for 30 to 60 minutes.
Later, apply the remaining oil to the dough and knead it smooth and round in shape.
Divide the dough into equal parts and start making small balls of approx 1.5-inch diameter (like a tennis ball).
Place all the balls in a bati maker, tandoor, oven, or pressure cooker and bake or roast all the batis until they get cracked and turn light brown in color.
It should take 20 to 30 minutes. Once all the bati are ready, turn off the flame.; For Dal –
Take panchmel dal (lentils) and wash them thoroughly.
Soak dal for 10 to 15 minutes.
Take water in a pressure cooker, add dal to it.
Pressure cook dal for three whistles and keep it aside.
Take a saucepan and heat ghee in it.
Add dry red chili, Hing (Asafoetida), onion, ginger-garlic paste, green chili, and all other dry spices (, coriander powder, red chili powder, turmeric powder) except salt, on medium flame, and cook for 3 minutes.
Next, add tomato, and salt and cook till tomatoes turn soft and oil appears on the surface.
Pour this mixture to pressure cooked dal and cook bring it to a boil until thick consistency.
Sprinkle coriander leaves.
Serve dal in a bowl thick and place hot batis in a plate with chopped onions, green chili, and lemon.; ; – – Main Dish – Indian – Indian – dal bati – dal bati dal recipe – dal bati rajasthan – dal bati recipe – dal batti – how to make dal bati[/wpurp-searchable-recipe]

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Rajasthani Dal Bati Recipe

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