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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
- 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.
- 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.
- Drizzle more ghee, fold and roll into balls again.
- 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.
- 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.
- Add green chillies and mix. Add tomato and salt, mix and sauté for 2-3 minutes or till the tomato turns pulpy.
- 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.
- 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.
- Arrange the prepared baatis in a serving bowl, pour the prepared dal over and serve hot.
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