Daal-Bati | How to make Daal-Bati

By Ankita Mohit Pandit  |  13th Apr 2018  |  
5 from 1 review Rate It!
  • Daal-Bati, How to make Daal-Bati
  • Prep Time

    30

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

12

1

About Daal-Bati Recipe

Rajsthani traditional tummy full dish which goes well with churma/laddu

Daal-Bati

Ingredients to make Daal-Bati

  • For Making Bati
  • 2 katori wheat flr
  • 1 katori rawa/suji
  • 1tsp jeera
  • 1 tsp haldi
  • 1.5 tbsp salt
  • 3tbsp oil for moyan
  • water as req.
  • For making daal
  • 1 katori boiled tuar/arhar dal
  • 1 katori oil
  • 2 tbap ginger garlic paste
  • 1 big size onion chopped
  • 1big red tometo chopped
  • red chilli powder-2 tsp
  • haldi-1.5 tsp
  • jeera-rai-1 tsp each
  • 2 pinch hing
  • 1 bay leaf
  • Half Crushed peanuts-2tbsp
  • 1/2 tap souf/ fenal seeds
  • Dry red chilliy for tadka
  • 1 tbsp sugar
  • salt & water as required

How to make Daal-Bati

  1. mix 2 katori Wheat flr,1 katori suji/rawa,1.5 tsp cumin seeds,1 tsp haldi,3tsp salt,3tbsp oil for moyan, mix all the ingredients & make tight dough & keep it for 20 min's rest
  2. Then make small balls & preheat bati oven,cook on medium/low flame for 30 mins.when it's golden brown nd crisper from top turn off gas & dumped this hot  baties in DESI GHEE..
  3. ur baties are ready to eat with dal..(I made it in Bati Oven,U can make in convection mode in microwave too,in that case pre heat MW @180°c & cook on same temperature.
  4. For Making Daal- boil tuar daal as usal,chopped onion,ginger-garlic paste,chopped tomatoes
  5. take 4tbsp oil,add 2pinch hing,rai-jeera,1 bay leaf,,dry red chilly,g-g paste,onions nd roast it for 2 mins,now add rcp, haldi,salt,garm masla ,some half crushed peanuts, 
  6. cook untill oil leave corner.. Nd add daal nd boil ..daal is  ready,garnish with coriander.

My Tip:

Daal-Bati testes like heaven when served with raw onions & lahsun Chutney :sunglasses: :sunglasses:.  Enjoy

Reviews for Daal-Bati (1)

Shelly Sharma6 months ago

Thanks for sharing this recipe.
Reply