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easy dal baati
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5 from 1 vote

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.
Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: Indian
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.