This is my 2nd post under Traditional food for BM#27. There are so many Indian cuisine that I have not tried out yet. I thought this is the right time to try out various traditional recipes & cuisines across India. Rajasthani Cuisine has some very unique flavours & recipes which are very different from the south Indian ones. I have a very good Rajasthani friend in Bangalore. I have tasted some of the Rajasthani dishes at her place some 8 years ago. I had Dal Bati Choorma at her place for the first time & I loved it. The second time I tried was at a restaurant & just hated it:( Now finally I have made them at home & they taste extremly good. I never thought that they were so simple & easy to make.
Just now we had our dinner & my hubby loved this dish. I was not sure if he would like it, as he is not very adventurous like me in food. He loved it so much that the Batis are over:). So this is defenitely a dish to make more often. (Well, may be without the ghee. )Traditional the Batis are made in traditional tandoor or on the stove top. I have baked these & they turned out perfect. This is how I made them.
Making time: 30 - 45 mins
- 2 cups Wheat Flour
- 1/2 cup semolina
- 1 tspn salt
- 2 Tbsp ghee (Clarified butter)
- 1/4 tspn Ajwain
- 1/2 cup of water
- 2 Tbsp of Ghee for garnishing (You can use more also)
- In a bowl mix all the above ingredients to a soft non sticky dough expect the extra ghee for garnishing. This will take around 3 to 5 mins.
- Divide them into 8 portions & make small balls out of this dough.
- Now bake these in a preheated oven at high temperature for about 15- 20 mins.
- Remove the Batis from the oven & pour ghee on top of each one of them. (You can also dip them in a bowl of ghee)
- 1/2 cup yellow Moong Dal (Yellow Lentils)
- 1/2 cup red masoor dal (Red Lentils)
- 1 tspn ginger
- 1 Tbspn Ghee
- 1 tspn red chili powder
- 1/2 tspn turmeric powder
- 1/2 tspn garam masala powder
- 1/2 tspn amchoor powder (Dry mango powder)
- 1 small onions chopped
- 1 tbspn Cumin seeds
- Handful of Coriander leaves for garnish
- Salt as per taste
- Pressure cook both the dal with 4 cups of water until 3 whistles or cooked well
- In a Pan add ghee, fry cumin seeds, onion for about 2 to 3 mins. Until the onions are translucent
- Now add in turmeric powder & chili powder & saute for a minute.
- Add in the pressure cooked dal along with the stock to this mixture.
- Add in amchur powder & salt as per taste.
- Boil this dal for about 2 to 3 minutes & turn of the flame.
- Garnish the dal with coriander leaves.
- 6 Batis
- 4 tbspn of white jaggery powder
- 2 - 4 tbsp of ghee
- In a bowl crush the Batis like bread crumbs. If not break the Batis into small pieces & grind this in a mixie until its coarsely powdered.
- Now add in jaggery & 2 tbsp or more ghee into it. Mix well & its ready to eat.
- Traditionally the Batis are soaked or dipped in ghee, But i have added very little in my recipe.
- You can replace jaggery with sugar if you want
- Have this hot to enjoy the crispness
- Use best quality ghee to enjoy the flavours.
- You need to have the Batis with Dal. You can either soak them in Dal or just pour Dal on top of the Bati.
- You can also have churma with Dal or eat them just like that like a dessert.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27