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Dal Batti
AuthorMeg's KitchenDal Batti is a traditional Rajasthani dish which is an absolute delight to have. It’s indulgent, yum and extremely comforting to have on a lazy Sunday afternoon. Accompanied with a glass of chaas it’s perfect before a rejuvenating siesta. Each household has their own version of it. Some people make it with 3 different mixed dal and serve along with gatte ki sabzi or aloo sabzi or garlic chutney. How we eat at our home is with sliced onions, green chutney, tinda in tomato gravy, ghee, whole green chilly and some lemon! Its an easier meal to make than simple pulav with lots of vegetables to chop or dal, roti, sabzi and rice meal. Its quick, easy, a fabulous change and so so yummm. If you haven’t made it at home yet, you gotta do it today! I completely simplified it.
Ingredients for Batti
1 cup Whole Wheat Flour (Atta)
½ tbsp Semolina
½ tsp Salt
¼ tsp Carom Seeds (Ajwain)
¼ tsp Baking Soda
2 tbsp Clarified Butter (Ghee)
7 tbsp Water
Ingredients for Dal
1 cup Panchmeli Dal
1 tsp Salt
½ tsp Turmeric
1 tbsp Clarified Butter
1 Green Chillislit into 2
1 ½ Inches Gingerjuliennes
1 tsp Cumin
2 Whole Red Chillibroken into half
2 Bay Leaf
5 Clove
1 Black Cardamom
5 Black Peppercorn
2 sticks Cinnamon
2 Tomato (Medium)
Salt – To Taste
½ tsp Turmeric
1 tsp Kashmiri Red Chilli Powder
½ tsp Garam Masala
½ tbsp Tamarind Paste
Water – As Needed
Batti
1
- Add flour, salt, carom seeds and baking powder together in a bowl and mix well together.
- Add ghee and crumble it into the flour.
- Water little water at a time and start kneading the dough.
- Add enough water to make a slightly stiff but smooth dough.
- Rest aside the dough covered for 30 minutes - 1 hour.
- Pre-heat the oven for 15 minutes at 190 degrees Celsius.
- Roll out even sized battis (approx.. 80 gms each) and place on your baking tray.
- Bake for 30 minutes in the middle rack, flipping the battis half way through.
- Remove and dip immediately in melted ghee.
Dal
2
- Wash the dal well and soak the dal in water overnight.
- Change the water and pressure cook the dal with salt, turmeric and water for 4 whistles on medium heat and then simmer for 10 minutes.
- Puree the tomatoes.
- In a pan, add ghee, once slightly hot, add cumin seeds, ginger, green chillies, red chillies, bay leaf, clove, cinnamon, and black peppercorns. Cook for 1 minute.
- Now add asafoetida and cook for 30 seconds.
- Add the pureed tomatoes and cook on medium high heat till the ghee separates.
- Now add salt, turmeric and red chilli powder. Mix well.
- Add 2 tbsp of water and cook again for 1 minute.
- Add the cooked dal, garam masala and tamarind paste and mix well.
- Bring the dal to a boil and then simmer for 10 minutes.
- Your hot dal is ready to serve with perfectly baked battis.
NOTES
3
- You can skip semolina (rava) from the batti. Semolina adds to the crispiness. If you like your batti soft, skip it.
- You can add whole spices into the dal while cooking.
- You can make the dal without tomato as well. Rest of the process remains the same.
- You can replace the ghee in batti with oil but I wouldn’t recommend.
- Do refer to the green chutney recipe I’ve shared earlier.
- You can make stuffed battis as well with the same recipe.
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Ingredients
Ingredients for Batti
1 cup Whole Wheat Flour (Atta)
½ tbsp Semolina
½ tsp Salt
¼ tsp Carom Seeds (Ajwain)
¼ tsp Baking Soda
2 tbsp Clarified Butter (Ghee)
7 tbsp Water
Ingredients for Dal
1 cup Panchmeli Dal
1 tsp Salt
½ tsp Turmeric
1 tbsp Clarified Butter
1 Green Chillislit into 2
1 ½ Inches Gingerjuliennes
1 tsp Cumin
2 Whole Red Chillibroken into half
2 Bay Leaf
5 Clove
1 Black Cardamom
5 Black Peppercorn
2 sticks Cinnamon
2 Tomato (Medium)
Salt – To Taste
½ tsp Turmeric
1 tsp Kashmiri Red Chilli Powder
½ tsp Garam Masala
½ tbsp Tamarind Paste
Water – As Needed
Directions
Batti
1
- Add flour, salt, carom seeds and baking powder together in a bowl and mix well together.
- Add ghee and crumble it into the flour.
- Water little water at a time and start kneading the dough.
- Add enough water to make a slightly stiff but smooth dough.
- Rest aside the dough covered for 30 minutes - 1 hour.
- Pre-heat the oven for 15 minutes at 190 degrees Celsius.
- Roll out even sized battis (approx.. 80 gms each) and place on your baking tray.
- Bake for 30 minutes in the middle rack, flipping the battis half way through.
- Remove and dip immediately in melted ghee.
Dal
2
- Wash the dal well and soak the dal in water overnight.
- Change the water and pressure cook the dal with salt, turmeric and water for 4 whistles on medium heat and then simmer for 10 minutes.
- Puree the tomatoes.
- In a pan, add ghee, once slightly hot, add cumin seeds, ginger, green chillies, red chillies, bay leaf, clove, cinnamon, and black peppercorns. Cook for 1 minute.
- Now add asafoetida and cook for 30 seconds.
- Add the pureed tomatoes and cook on medium high heat till the ghee separates.
- Now add salt, turmeric and red chilli powder. Mix well.
- Add 2 tbsp of water and cook again for 1 minute.
- Add the cooked dal, garam masala and tamarind paste and mix well.
- Bring the dal to a boil and then simmer for 10 minutes.
- Your hot dal is ready to serve with perfectly baked battis.
NOTES
3
- You can skip semolina (rava) from the batti. Semolina adds to the crispiness. If you like your batti soft, skip it.
- You can add whole spices into the dal while cooking.
- You can make the dal without tomato as well. Rest of the process remains the same.
- You can replace the ghee in batti with oil but I wouldn’t recommend.
- Do refer to the green chutney recipe I’ve shared earlier.
- You can make stuffed battis as well with the same recipe.
Superb recipe, infact all your recipes are too good, perfect and easy to cook.
Thank You!!
Have made this so many times!! And every time they turn out perfect. The baked baatis are too good… as good as the traditional baatis in taste and yet very, very healthy. Thank you for this perfect recipe Megha
That is wonderful to know. Thank you for sharing your feedback.