How to make Rajasthani Dal Baati -
Flaky baked dough balls called baati served with a hot spicy tadkewali dal – plenty of ghee goes into making this Rajasthani delight.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split green gram skinless, Split black gram skinless
Cuisine : Rajasthani
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Aloo Akbari Sai Bhaji Kadai Paneer Achar ke Masalewale Karele
Rajasthani Dal Baati Recipe Card
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.
Prep Time : 1-1.30 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Spicy
Ingredients for Rajasthani Dal Baati Recipe
Split green gram skinless 1/4 cup
Split black gram skinless 1 cup
Split Bengal gram (chana dal) 1/4 cup
Red chilli powder 1 teaspoon
Ginger,chopped 2 inch piece
Turmeric powder 1/2 teaspoon
Cumin seeds 1 teaspoon
Asafoetida a pinch
Whole dry red chillies broken stemmed 2
Cloves 3
Green cardamoms 2
Cinnamon 1 inch stick
Bay leaves 2
Curry leaves 5-6
Tomatoes 2 medium
Green chillies chopped 3
Salt to taste
Oil 4 tablespoons
Fresh coriander leaves chopped 1/4 cup
Lemon 1 medium
Whole wheat flour (atta) 2 cups
Carom seeds (ajwain) 1 teaspoon
Baking powder 1/4 teaspoon
Pure ghee 1 cup + for soaking and serving
Method
Step 1
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.
Step 2
Add the cooked dals to this and blend properly. Finish off with juice of lemon and chopped coriander leaves.
Step 3
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.
Step 4
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.
Step 5
When done, serve it hot with a bowl full of pure ghee to soak baatis and dal.
Nutrition Info
Calories : 3126 Kcal
Carbohydrates : 74.3 gm
Protein : 194.4 gm
Fat : 228 gm
Other : 0
Best Cooked In
Wonderchef Granite Casserole with Lid 28cm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
