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Photo of Daal-Bati by Ankita Mohit Pandit at BetterButter


Ankita Mohit Pandit
30 minutes
Prep Time
40 minutes
Cook Time
4 People
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Rajsthani traditional tummy full dish which goes well with churma/laddu

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Rajasthan
  • Baking
  • Main Dish

Ingredients Serving: 4

  1. For Making Bati
  2. 2 katori wheat flr
  3. 1 katori rawa/suji
  4. 1tsp jeera
  5. 1 tsp haldi
  6. 1.5 tbsp salt
  7. 3tbsp oil for moyan
  8. Water as req.
  9. For making daal
  10. 1 katori boiled tuar/arhar dal
  11. 1 katori oil
  12. 2 tbap ginger garlic paste
  13. 1 big size onion chopped
  14. 1big red tometo chopped
  15. Red chilli powder-2 tsp
  16. Haldi-1.5 tsp
  17. Jeera-rai-1 tsp each
  18. 2 pinch hing
  19. 1 bay leaf
  20. Half Crushed peanuts-2tbsp
  21. 1/2 tap souf/ fenal seeds
  22. Dry red chilliy for tadka
  23. 1 tbsp sugar
  24. Salt & water as required


  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.

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Shelly Sharma
Shelly Sharma   Apr-13-2018

Thanks for sharing this recipe.

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