The rich, delicious and earthy taste coupled with the eating experience totally justifies the star status that dal baati enjoys in the world of Rajasthani cuisine. Baatis are flaky round chana dal dough balls that are baked to perfection and then drizzled with or rather soaked in plenty of ghee. The dal that accompanies it is spicy and rich also with its fair share of ghee. This dal baati combo is delicious just like this but add some choorma to it and things go to another level.
Soak moong dal, urad dal and chana dal in about three cups of water for an hour. Boil the dals with turmeric and salt till done and mash them properly with the back of a round ladle. Heat oil in a pan. Add cumin seeds, asafoetida, dry red chillies, bay leaves, cloves, cinnamon, cardamoms, curry leaves, ginger, green chillies, tomatoes and red chilli powder. Sauté till the oil surfaces.
Add the cooked dals to this and blend properly. Finish off with juice of lemon and
chopped coriander leaves.
to make batis, take atta in a bowl. Add salt, baking powder and half a cup of pure ghee. Mix well. Add sufficient water and knead into a stiff dough.
Preheat oven to 180°C.
Take lemon sized portions. Press firmly and roll into round balls.
Grease a baking tray. Place the baatis on it. Press them slightly.
Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour.
When done, serve it hot with a bowl full of pure ghee to soak baatis and dal.
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