To make the bati, start by combining 2 cups of wheat flour with ¼ teaspoon of salt, ¼ teaspoon of baking powder, and ¼ cup of ghee in a large bowl. Mix the ingredients together well, then gradually add water to knead the dough until it reaches a slightly firm consistency. Now, take a small ball of dough and roll it out. Make a mark using your hand, then roll it again without applying too much pressure. Finally, make an "x" mark on top. This technique helps ensure the bati cooks evenly when using an Aappe pan.
Cook the bati: Heat the appe pan over a low flame and add a few drops of ghee into each moldmould. Place the rolled bati in each moldmould, cover, and let them cook for about 15 minutes on low heat. Then, flip them over, cover them again, and cook for another 15 minutes. This ensures that the bati is fully cooked inside and out, with a deliciously golden crust.
Grease the Bati: While the batis are still warm, dip them in ghee to ensure they remain soft and moist on the inside.
Description - Step 2
Prepare the Churma
To prepare the churma, take 3 of the prepared batis and break them into pieces. Then, add them to a mixture grinder and pulse until you achieve a coarse powder consistency.
Cook the Churma: Heat up a tawa and add 2 tablespoons of ghee. Once it's hot, we'll roast the powdered bati on low heat until it turns golden and becomes fragrant. Once done, let the mixture cool down. Then, add 3 tablespoons of powdered sugar, 2 tablespoons of chopped almonds and cashews, and ¼ teaspoon of cardamom powder.
Mix everything together well, and there you have it, our churma is ready to be served!
Description - Step 3
Prepare the Dal
Let's start by combining ½ cup of moong dal, ¼ cup of masoor dal, and ¼ cup of chana dal in a pressure cooker. Add 1 teaspoon of ghee and 3 cups of water. Then we'll cook the dal mixture in the pressure cooker until it's nice and tender. Once cooked, mash the dal and set it aside for later use.
Description - Step 4
Add Tadka & Serve
Prepare tadka for dal: Heat up 2 teaspoons of ghee in a large kadai. Once the ghee is hot, add in 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, and a pinch of hing.
Next, add in 1 chopped onion, 1 teaspoon of ginger-garlic paste, chopped green chili, and 1 chopped tomato. Let's sauté everything until the onions are translucent. Then, add in ¼ teaspoon of turmeric powder, ½ teaspoon of chili powder, ¼ teaspoon of garam masala, and 1 teaspoon of salt. Sauté everything on low heat.
Mix in the cooked dal and 1 cup of water. Allow it to simmer for about 5 minutes until the dal absorbs the masala. Finally, garnish with some fresh coriander leaves
Our delicious dal bati churma is ready to be served! Don't forget to garnish with some slices of onion and green chili for that extra kick of flavor. Enjoy!
Indian
Intermediate
Main Course