2 1/2 cup-wheat flour(atta) 1/2 cup-sooji/semolina(i am using suji as i dont have coarse flour) 1 tbsp-Besan(gram flour) 1 tsp-ajwain 3 tbsp-ghee or oil(for moyan) 1/2 tsp-baking powder pinch of baking soda or 1/4 tsp Salt to taste
For Dal 1/4 cup-Tuar dal 1/4 cup-chana dal 1/4 cup-urad dal 1/8 cup-moong dal 1/8 cup-chavle(black-eyed peas) 1/2 tsp-mustard seeds 1/2 tsp-jeera 3-green chillies 5 to 6- garlic cloves 1/2 tsp-chopped ginger 1/2 cup-chopped onions 3 tsp-red chillie powder 1/2 tsp-turmeric powder 2 tsp-coriander powder Lemon juice-as needed Salt to taste
For bati Preheat oven to 375*F. Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes. Rest the dough for 20-30 min. Divide the dough into 6-8 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati. Place the balls into a ungreased baking sheet and bake for 30-40 minutes and flip the balls once while baking.Bake until they get cracked and get a nice light brown colour. If u have traditional bati oven, then heat it on medium heat for 10 minutes.Simmer the stove before placing bati balls in it.Keep checking the batis and turn them over in 5 -10 minutes.Bake till it cracks and gets nice colour. For Dal Pressure cook all dals together with 3 whistle. Heat oil in a pan.Add mustard seeds and jeera. When mustard seeds splutter add green chillies,ginger,garlic and onion.Cook till onion get soft. Add turmeric,red chilli and coriander powder with 1/2 cup of water and cook till oil looses out. Now add dals into it and give it a boil.Simmer it and cook on low flame for 10-15 minutes. Consistency of dal should not to be too thick or too thin.It should be of pouring consistency. Add lemon juice as needed and garnish with coriander leaves.
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