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Dal Bati (Rajasthani cuisine)

When you mention about Rajasthani food dal bati has to be on the top of the list, otherwise it is incomplete. Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal, but oven also works great.

My daughter in law is from Jaipur, Rajasthan; I can entice her any time just mentioning dal bati and gatte ki kadhi.  First time I had dal bati in Jaipur, Apno Gaon a restaurant with village setting that was a memorable experience. They served dal bati with buttermilk known as chaach. I suggest having this for leisurely lunch/dinner.

Recipe will serve 2

Makes 8 Batties

Dal Bati Recipe by ManjulaIngredients:

For Dal

  • 1/4cup chana dal (split gram)
  • 1/4 cup toor dal
  • 1/4 cup moong dal (split with skin)
  • 1/4 cup urad dal (split black lentil with skin)
  • 1/4 teaspoon turmeric (haldi)
  • 2 teaspoon ginger grated
  • 1-1/2 teaspoons salt
  • 1 teaspoon coriander powder (dhania)
  • 2 teaspoon mango powder (amchoor)
  • 1/2 teaspoon garam masala

For seasoning

  • 3 tablespoons clarified butter (ghee)
  • 1 teaspoon cumin seeds
  • 1/8 teaspoon asafetida (hing)
  • 1/2 teaspoon chili powder
  • 2 dried red chili broken in pieces

For Bati

  • 1 cup whole wheat flour (roti ka atta)
  • 1/4 cup fine sooji (semolina)
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup clarified butter (ghee)
  • 1/2 cup milk use as needed

For serving

  • About 1/4 cup hot clarify butter (ghee)

Method

  1. Combine all dals, wash changing water few times. In a pressure cooker add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium high.
  2. After pressure cooker start steaming lower the heat to medium and cook for about eight minutes. Turn off the heat; wait until all the steam has escaped before opening the cooker.
  3. Dal should be soft and mushy, consistency of the pourable batter, if needed add hot water. The consistency of the dal will thicken over time.
  4. Add garam masala and amchoor, mix it well.
  5. Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafetida, red chilies and red chili powder.  Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water.  Pour spiced Chaunk over dhal. Mix it well and let it simmer for two to three minutes.
  6. Dal is ready.

For the Bati

  1. Preheat the oven to 350 degree F.
  2. In a mixing bowl mix all the dry ingredients together, flour, sooji, salt and baking soda. Add the ghee and mix with fingers, add the milk as need to make firm dough, knead the dough well. Set aside for about 10 minutes.
  3. Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the batis over cookie sheet about one inch apart and place the pan on middle oven rack and bake at 350 degree F in a preheated oven for 25 minutes. Turn them over and bake for another 30 minutes until batis are golden brown all around.
  4. Break one bati from one side to make sure they have cooked through.

How to Serve

  1. Break the bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with bowl of hot dal.
  2. If you have baked the batties earlier heat the batties in oven for about 10 minutes.

Enjoy!

How to make Dal Bati: A Flavorful Rajasthani Specialty

Introduction to Dal Bati

Dal Bati is a quintessential Rajasthani dish that consists of two main components: dal (lentils) and bati (baked wheat flour balls). This dal bati recipe is a beloved vegan culinary delight in Rajasthan, known for its hearty flavors and wholesome ingredients. Served with a side of churma (sweetened crushed wheat) or form of bread, dal bati is a complete meal that offers a perfect balance of savory and sweet flavors, making it a favorite among food enthusiasts.

Step 1: Preparing the Bati Dough

To begin, prepare the dough for the bati by combining whole wheat flour, semolina (sooji), salt, ajwain (carom seeds), and ghee in a mixing bowl. Gradually add water and knead the ingredients into a firm and smooth dough. Allow the dough to rest for a while to ensure it’s well-hydrated and easy to work with.

Step 2: Shaping and Baking the Batis

Divide the rested dough into equal-sized portions and shape them into round balls. Place the shaped batis on a baking tray and bake them in a preheated oven until they are golden brown and cooked through. Alternatively, you can also cook the batis in a traditional tandoor or on a stovetop over an open flame until they are evenly cooked and crispy on the outside.

Step 3: Cooking the Dal

While the batis are baking, prepare the dal by cooking soaked tuvar dal (pigeon peas) with water, turmeric powder, salt, and a pinch of asafoetida until soft and mushy. Once the dal is cooked, temper it with aromatic spices such as cumin seeds, mustard seeds, dried red chilies, and curry leaves in hot ghee or oil. Allow the dal to simmer for a while to absorb the flavors of the tempering.

Step 4: Making the Churma

To make the churma, heat ghee in a pan and add crushed wheat or coarsely ground wheat flour along with powdered sugar and chopped nuts such as almonds and cashews. Cook the mixture until it turns golden brown and aromatic, stirring continuously to prevent burning. Once cooked, allow the churma to cool before serving alongside the dal bati.

Step 5: Serving and Enjoying

Once the batis are baked to perfection and the dal is simmering with flavorful spices, it’s time to serve the dal bati hot. Arrange the crispy batis on a plate and pour the piping hot dal over them. Serve the dal bati with a generous dollop of churma on the side, allowing diners to savor the perfect combination of savory and sweet flavors in every bite.

Tips for Perfect Dal Bati

  • Consistency of Bati Dough: Ensure that the bati dough is firm and smooth, as it will help in shaping the batis and prevent them from crumbling during baking.
  • Baking Temperature and Time: Bake the batis at a moderate temperature until they are golden brown and crispy on the outside, ensuring they are evenly cooked throughout.
  • Tempering Technique for Dal: Take care while tempering the dal to ensure the spices are well-infused and aromatic, enhancing the flavor of the dish.

Variations of Dal Bati

  • Stuffed Batis: Add a flavorful stuffing of spiced mashed potatoes or paneer (Indian cottage cheese) inside the batis for an extra burst of flavor and texture.
  • Sweet Churma: Customize the churma by adding jaggery or gur instead of powdered sugar for a richer and more traditional sweetness.

Benefits of Dal Bati

  • High in Protein and Fiber: Dal bati is a nutritious meal that provides a good amount of protein and fiber from the lentils and whole wheat flour, promoting satiety and aiding in digestion.
  • Rich in Essential Nutrients: Packed with essential vitamins, minerals, and antioxidants, dal bati offers a nourishing and wholesome meal option for individuals of all ages.

Frequently Asked Questions (FAQs)

Can I make dal bati without an oven?

  • Yes, you can cook the batis on a stovetop over an open flame or in a traditional tandoor for authentic flavor and texture.

Can I use different types of lentils for the dal?

  • Yes, you can use a variety of lentils such as masoor dal, moong dal, or chana dal to prepare the dal according to your preference.

Is dal bati a vegetarian dish?

  • Yes, dal bati is a vegetarian dish that’s popular among vegetarians and non-vegetarians alike for its rich flavors and wholesome ingredients.

Explore more delightful Rajasthani recipes on Manjula’s Kitchen, such as Gatte Ki Sabji for another culinary adventure.

Explore more appetizer recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)


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32 thoughts on “Dal Bati (Rajasthani cuisine)

  1. Thank you Manjulaji; this is the perfect recipe for baati! Mine came out crisp on the outside n moist inside. I flipped them every 10 mins n moved them around for an even bake. I was done in 40 mins. 350F is the perfect temperature. Another tip is not to work the dough too much to avoid chewiness.

  2. I tried ‘Dal Batti’ today and it turned out ‘delicious’…. dal was delicious and the batti’s were great too….. thanks ????

  3. Hello Manjulaji,
    I tried this recipe & my baati turned out to be over cooked & were literally burnt.
    What would you suggest so that next time they turn out to be perfect.

  4. I have made bati 4 times using this recipe. They taste awesome every time. But they are a little too crispy when baked for the times mentioned in the recipe. So for the last time around I baked them for 15 minutes and then for 10 minutes turning once. They were perfect. Thank you for sharing the recipe.

  5. Manjulaji

    Thanks a ton for posting this recipe. I m a jain and this was perfect paryushan meal for us. I used coarsely ground wheat atta and water instead of milk. Dint use the baking powder and yet the baatis turned out perfect. Dal was delicious too. Thanks once again and may grace be in your hands always.

  6. Dear Manjula,
    Thank you for another delicious recipe! The dal is one of the best I’ve tasted, and so easy to make! The batis were too rich for me, but my husband could not stop eating them. So, another winner I will be making again.

    Best wishes,
    Margaret

  7. I like all of your recipes, you are god gifted and a wonderful cook. I want to know where did you get your green soup bowls in the background, tried to find online but didn’t see this kind.

  8. Manjula ji
    I would like to suggest you something so that the bati’s made will b more authentic n traditional in taste.
    1.When you knead the dough for bati don’t use baking powder as after baking it will give a bad aroma .
    2. Dont use suji instead use d flour that is grinded more rough(mota aata).
    3. Use 2-3 teaspoon yogurt in dough.
    4.1/6th spoon of ajwain also.
    Hope u find my suggestions useful and the above stated recipe is of authentic, traditional rajasthani dal baati.

    1. Thanks Manjula ji for posting this recipe. Will try next time. How do you do it in Gas stove? Use cooker or any

      Thanks Tanushree for the suggestion for making authentic one.

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