While Idli Sambhar is to South, Dal Baati is to Rajasthan, an ultimate Rajasthani dish. This two-in-one treat is admire as much for its simplicity as for its delicious taste.
In addition, the other name of Dal-Baati is Dal-Baati Churma. It is the most famous Rajasthani recipe, loved by every tourists who visit Rajasthan. With dal baati you can also have buttermilk (chaach) which will give you an immense feeling of joy and will make your stomach happy.
Rajasthani food is incomplete without mentioning the famous dal-baati. Furthermore, this recipe is much easy to cook because of it’s simplicity.
The recipe of this famous Rajasthani dish includes firstly bati’s which is made of flour and baked on the firewood as done in villages.
Baatis are also be baken in electric oven and gas tandoor as well.
In addition, the baatis are dipped in ghee accompanied with panchmel or panch kutti dal and churma.
Secondly, the dal is cooked with adding some masalas in it.
Then, these baatis are crushed and mixed with the sweet dessert Churma. The three together with a glass of buttermilk make a very filling meal.
No Rajasthani festive season and wedding menu is complete without the inclusion of this popular recipe.
For the Panchmel dal
- 1/3 cup of moong dal.
- 1/3 cup of chana dal.
- 1 1/2 tbsp of urad dal.
- 1/3 cup of toovar dal.
- 1 1/2 tbsp of whole moong dal.
- 3 tbsp chilli powder.
- 1 tbsp of coriander (dhania) powder.
- 1/3 tbsp of turmeric powder (haldi).
- 1/2 tbsp of garam masala.
- 3 cloves (laung / lavang).
- 2 bayleaves (tejpatta).
- 1 tbsp of cumin seeds (jeera).
- 2 green chillies, slit.
- a pinch of asafoetida (hing).
- 2 tbsp of dried mango powder (amchur).
- 2 tbsp of tamarind (imli) pulp.
- 3 tbsp of ghee.
- salt according to taste.
For the Baatis
- 1 cup of whole wheat flour (gehun ka atta).
- 1/2 cup of semolina (rava).
- 2 tbsp of besan (Bengal gram flour).
- 8 tbsp of milk.
- 4 tbsp of melted ghee.
- salt according to taste.
Methods of cooking:-
- Firstly, clean and wash the dals and add 4 cups of water. Then, pressure cook for 2 to 3 whistles till the dals are cooked.
- Secondly, in a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Then, Keep it aside.
- Thirdly, heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
- At last add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Then adjust the consistency of the dal before serving and if required, add some water.
- Firstly, mix all the ingredients and smear into a firm dough. smear well for 5 to 7 minutes.
- Secondly, divide the dough into 10 equal portions and shape each portion into an even sized round.
- Now, boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame.
- When the baatis are done, drain and keep aside.
- Now, heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked from the insides also.
- Now, arrange the baatis on a serving plate, then, dip each baati into the melted ghee.
Some tips to make your meal more delightful.
- You can also add Lahsun chutney for extra spiciness.
- You can also deep fry the baatis in ghee or oil instead of baking it.
- Fry some green chilly and add some salt on it. You can have it with the recipe.
Daal Baati Restaurants in Udaipur:-
2. Pandit Roti Sabji Dal Baati