easy dal baati
Dal baati from scratch with a delicious dal and baked baati that is lesser in calories. You have the choice of deep frying baati or serving as such.
Servings: 10 baati
Ingredients
For dal
- ¼ cup Toor dal
- ¼ cup Urad dal
- ¼ cup Chana dal
- 2 Tomato
- 2 Green chilli
- 1 inch Ginger
- ½ teaspoon Garam masala
- 1 teaspoon Red chilli powder
- 1 teaspoon Dhaniya powder
- ¼ teaspoon Turmeric
- 3 tablespoon Coriander leaves chopped
- Salt as needed
To temper
- 2 tablespoon Ghee
- 2 teaspoon Cumin seeds
- ¼ teaspoon Asafoetida
For Baati
- 1 cup Atta
- 2 tablespoon Semolina
- 2 tablespoon Ghee
- ¼ teaspoon Ajwain/ omam
- 2 pinches Baking powder
- Salt as needed
Instructions
- For making dal, soak dals together for minimum 1 hour.
- Pressure cook with 2 cups of water for 3-4 whistles in medium flame.
- Grind chopped tomatoes, peeled and chopped ginger and green chillies to make a puree.
- Heat kadai with ghee in medium flame and add jeera, followed by asafoetida.
- Add turmeric and dhaniya powder in low flame and without burning, give it a stir.
- Add the ground tomato puree and mix well.
- Add chilli powder, garam masala powder and salt. Fry for 2 minutes or until ghee floats on top.
- Add cooked dal mashing well and add water to adjust the consistency.
- Bring to boil, let it boil for 2 minutes or until the desired consistency is reached. Add coriander leaves and switch off the flame.
- For baati, in a mixing bowl, mix flour, semolina, salt, ajwain and ghee well. Add water little by little and make a very stiff dough.
- It should not be smooth and should be having cracks.
- Pre heat oven to 180 deg C. Mean while, divide the dough to 10 equal sized balls and flatten it with a dent in the middle for easy cooking.
- These patties should be having cracks, it helps in easy cooking. Arrange in a baking tray.
- Brush generously with ghee and bake for 15 minutes.
- After 15 minutes turn the baatis and bake for another 15 minutes or until the baatis turn golden in colour.
- Give some standing time and break it. Just before serving, heat enough ghee in a kadai.
- Dip the broken baatis in it and serve in a bowl topped with the prepared dal. (I just again brushed with generous ghee.
Notes
- Soaking dal helps giving a perfect texture to the dal, so do not skip soaking.
- This whole dish should be done with ghee, no oil.
- I skipped deep frying the baatis and just brushed and topped the broken baatis with ghee. But I highly recommend dipping the baatis in hot ghee before serving for a light and crispy texture.
- If you make thick baatis, then it won’t get baked inside properly.
- Make sure to make the dough for baati very stiff. Otherwise the inside of the baatis will be chewy.
- For your reference, water will be needed less than ½ cup for 1 cup atta.
- Adjust dal water quantity so that its thick, yet pourable.