Dal Batti with Mirchi kuta and Gur/Payaz | How to make Dal Batti with Mirchi kuta and Gur/Payaz

4.8 from 5 reviews
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By Anshuma Bachloo
Created on 24th Apr 2016
  • Dal Batti with Mirchi kuta and Gur/Payaz, How to make Dal Batti with Mirchi kuta and Gur/Payaz
Dal Batti with Mirchi kuta and Gur/Payazby Anshuma Bachloo
  • Dal Batti with Mirchi kuta and Gur/Payaz | How to make Dal Batti with Mirchi kuta and Gur/Payaz (20 likes)

  • 5 reviews
    Rate It!
  • By Anshuma Bachloo
    Created on 24th Apr 2016

About Dal Batti with Mirchi kuta and Gur/Payaz

This is typically traditional Rajasthani dish that is made occasionally. Since I'm from Rajasthan, Jodhpur, I ate it during my childhood. It has been inspired by my mom who makes this fabulous dish.

Dal Batti with Mirchi kuta and Gur/Payaz is a delicious dish which is enjoyed by the people of every age group. The recipe by Anshuma Bachloo teaches how to make Dal Batti with Mirchi kuta and Gur/Payaz step by step in detail. This makes it easy to cook Dal Batti with Mirchi kuta and Gur/Payaz in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Dal Batti with Mirchi kuta and Gur/Payaz at home. This amazing and mouthwatering Dal Batti with Mirchi kuta and Gur/Payaz takes 45 minutes for the preparation and 60 minutes for cooking. The aroma of this Dal Batti with Mirchi kuta and Gur/Payaz is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Dal Batti with Mirchi kuta and Gur/Payaz is a good option for you. The flavour of Dal Batti with Mirchi kuta and Gur/Payaz is palatable and you will enjoy each and every bite of this. Try this Dal Batti with Mirchi kuta and Gur/Payaz and impress your family and friends.

  • Prep Time45mins
  • Cook Time60mins
  • Serves6People
Dal Batti with Mirchi kuta and Gur/Payaz

Ingredients to make Dal Batti with Mirchi kuta and Gur/Payaz

  • For the Dal:
  • 100 gms chana dal
  • 100 gms hara chilka wala moong
  • Salt as per taste
  • Red chilli powder 1/2 tsp
  • Haldi 1/4 tsp
  • Corinader powder/Dhaniya 1/2 tsp
  • 2 whole lemons
  • Coriander to garnish
  • For the dal tadka:
  • Ghee 2 tbsp
  • Lasun 7-10 cloves
  • Jeera 1 tsp
  • Red chilli powder 1-1/2 tsp
  • Garam masala 1/2 tsp
  • For the Batti:
  • Attached wheat flour 750 gms
  • Milk 250 ml
  • Ghee 2 tbsp
  • Salt 1/2 tsp
  • Soda powder 1/2 tsp
  • Suji 250 gms
  • Ghee 250 gms to dip the battis
  • For the mirchi kutta:
  • Fresh green chillies 250 gms
  • Garlic 20-25
  • Mustard seeds/Rai 1 tsp
  • Salt as per taste
  • Red chilli powder 1-1/2 tsp
  • Turmeric/Haldi 1/4 tsp
  • Coriander powder 1-1/2 tsp
  • Amchur powder 1 tsp
  • Oil 1 tbsp

How to make Dal Batti with Mirchi kuta and Gur/Payaz

  1. For the dal, take a pressure cooker, wash both the dal and mix the chana and moong dal well. Now add the haldi, salt, red chilli powder, dhaniya as per the quantity mentioned in the ingredients.
  2. Let it cook till 2-3 whistles blow or even 4-5 whistles till the dal becomes tender. Then squeeze 1 and 1/2 lemon juice into this dal.
  3. For the dal tadka, take a pan and put in ghee to heat.
  4. Now add the pressed garlic, red chilli powder, garam masala, jeera. Add this tadka into the dal. Then add coriander to garnish.
  5. For the Batti, mix wheat flour, suji, salt, ghee, baking powder. Add luke warm milk and set the dough. Cover with a wet towel and set aside for 20 mins.
  6. For the mirchi kutta, churn the green chillies in the chopper into small pieces. (However do not make a mirch paste)
  7. Make a little press on the dough.
  8. Take a pan and put oil to heat. Add mustard seeds till it cracks, then add the churned green chillies, salt, red chilli powder, coriander powder, turmeric powder and stir it well.
  9. Cover with a lid for 15 mins till the oil separates. Now add the amchur powder and it's ready to be served.
  10. To make the batties, if you have a gas tandoor, heat it for 10 mins. If you have an oven, heat it for 15 mins and cook on 180 degrees for 20 mins. (Traditional it's cooked on charcoal so it gets that smoky aroma).
  11. Once the oven is heated, make balls of the dough. Make a little press on the dough balls in the center.
  12. Put them in the gas tandoor, oven or charcoal. Keep checking by twisting and turning every 4-5 mins till they turn golden brown.
  13. Now take the batties out of the oven and dip it in ghee for 15 mins.
  14. Take out the battis only before serving it hot and pour in good quantity of ghee in the dal before serving.
  15. Set the plate as shown in the picture with gur and sliced onion.

Reviews for Dal Batti with Mirchi kuta and Gur/Payaz (5)

Neha Setha year ago
dal batti my fav
Reply

Parul Mehtaa year ago
What if we don't have tandoor r the oven any other way???
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Sridivya Divyaa year ago
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Seema Agarwal2 years ago
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Sukhmani Bedi2 years ago
Hi Anshuma, I will add your recipes into the contest for you
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