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Varan Batti

This dal is the Khandeshi version of Dal Baati, the traditional dish of Rajasthan, that makes for a wonderful dish for any time of the day. It is wholesome and serves as a one meal dish.

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Main ingredients Split pigeon peas (toovar dal), Whole wheat flour, Maize flour (makai ka atta), Carom seeds, Melted ghee, Oil, Mustard seeds, Cumin seeds, Garlic, Green chillies, Tomato, Fresh coriander leaves
Cuisine Maharashtrian
Course Dals and kadhis
Prep time 35-40 minutes
Cook time 20-25 minutes
Serve 4
Taste Mild
Level of cooking Moderate
Others Vegetarian

Ingredients

  • 2 cups cooked split pigeon peas (toovar dal)
  • 1 cup whole wheat flour (atta)
  • ½ cup maize flour (makai ka atta)
  • ½ teaspoon carom seeds (ajwain)
  • 1 tablespoon melted ghee + as required
  • Salt to taste
  • 2 tablespoons oil + or deep frying
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons chopped garlic
  • 2-3 green chillies, slit
  • 1 large tomato, chopped
  • ½ teaspoon turmeric powder
  • 2 tablespoons chopped fresh coriander leaves 

Method

  1. Take whole wheat flour in a bowl and add maize flour. Crush carom seeds and add along with 1 tablespoon melted ghee, salt and 1 cup water, mix and knead to a stiff dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
  2. Divide the dough into equal portions and roll into balls. Drizzle little ghee and pat each portion into thick discs. Spread some more ghee and roll out into thin discs. 
  3. Drizzle more ghee, fold and roll into balls again. 
  4. Heat sufficient water in the lower container of a steamer. Apply ghee on the base of the upper container, arrange the prepared baatis in it and steam for 10-15 minutes.
  5. Heat oil in a deep pan, add mustard seeds and once they start to splutter, add cumin seeds and garlic, mix and sauté for 30 seconds. 
  6. Add green chillies and mix. Add tomato and salt, mix and sauté for 2-3 minutes or till the tomato turns pulpy.
  7. Add turmeric powder and mix well. Add cooked dal and 1½ cups water and mix well. Add coriander leaves and mix well and allow the mixture to come to a boil.
  8. Heat sufficient oil in a kadai. Cut each baati into 4 pieces and deep-fry in hot oil till golden brown and crisp. Drain on absorbent paper.
  9. Arrange the prepared baatis in a serving bowl, pour the prepared dal over and serve hot.
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