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Photo of Rajsthani Thali by Neena Pandey at BetterButter
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Rajsthani Thali

Apr-18-2018
Neena Pandey
25 minutes
Prep Time
45 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Rajsthani Thali RECIPE

A perfect thali from the Rajsthani cuisine :yum::ok_hand:

Recipe Tags

  • Veg
  • Easy
  • Others
  • Rajasthan
  • Basic recipe

Ingredients Serving: 5

  1. INGREDIENTS FOR dal
  2. Arhar dal
  3. Chana dal
  4. Moong dal chilka
  5. Masoor dal chilka
  6. urad dal
  7. tomato paste 2
  8. Garam masala 1 teaspoon
  9. Corriander powder ½ teaspoon
  10. Red chilly powder ½ teaspoon
  11. asafoetida ¼ teaspoon
  12. Mustard seeds ½ teaspoon
  13. cumin seeds ½ teaspoon
  14. cloves 4
  15. cinnamon powder ½ teaspoon
  16. Bay leaves 2
  17. Refined oil 1 tablespoon
  18. salt to taste
  19. NOTE: Take all the dals according to your requirement, equally.
  20. INGREDIENTS FOR BAATI
  21. Whole wheat flour 2 cups
  22. Carom seeds 1 teaspoon
  23. Refined oil ¼ cup
  24. pure ghee 1 cup
  25. water as required
  26. salt to taste
  27. INGREDIENTS FOR CHURMA
  28. Whole Wheat Flour 1 cup
  29. Refined oil 1 tablespoon
  30. sugar powder ½ cup
  31. cardamom powder ½ teaspoon
  32. chopped dry fruits of your choice
  33. water as required
  34. INGREDIENTS FOR PAPAD KI SABZI
  35. Papad 10
  36. curd 1 cup
  37. cumin seeds ½ teaspoon
  38. asafoetida ¼ teaspoon
  39. turmeric powder ½ teaspoon
  40. Red chilly powder ½ teaspoon
  41. Gram flour 1 tablespoon
  42. water ½ cup
  43. oil
  44. salt to taste
  45. INGREDIENTS FOR BAJRE KA ROTLA
  46. bajra aata 1cup
  47. Refined oil 1 teaspoon
  48. salt to taste

Instructions

  1. METHOD FOR DAL
  2. Wash and soak all the dals for 30 minutes.
  3. Add these dals in the cooker add salt and give 3 whistles.
  4. Take a wok and heat refined oil then add asafoetida, mustard seeds, cumin seeds, cloves, corriander powder, garam masala, cinnamon powder, bay leaves, red chilly powder, tomato paste and roast it well.
  5. Then add salt and water and soaked dals and mix it well.
  6. Now cook it for 10 minutes.
  7. Your daal is now ready.
  8. METHOD FOR BAATI
  9. Take a bowl and add flour, carom seeds, salt, refined oil and kneed well then add water and make a tight dough and keep it aside for 30 minutes
  10. Now take some portion form the dough and roll them into balls with the help of palms
  11. Keep them inside gas tandoor and let it cook well.
  12. Once cooked dip them in pure ghee pot and then serve it hot with daal.
  13. FOR CORN BAATI: While rolling into balls add corn in it and repeat the afterwards process.
  14. METHOD FOR CHURMA
  15. Take a bowl and add whole wheat flour, refined oil and kneed well. Now make a tight dough with the help of water and keep it aside for 30 minutes.
  16. Now take some portion form the dough and roll it into balls with the help of the palms.
  17. Keep them inside tandoor and cook it well
  18. Now dip it into pure ghee pot for 5minutes.
  19. Break these baatis and crush them well in a grinder.
  20. Take it out in a bowl and add sugar powder, cardamom powder and chopped dry fruits and mix them well.
  21. Now keep it in a plate and garnish with some more dry fruits and silver foil and serve with dal baati.
  22. METHOD FOR PAPAD KI SABZI
  23. Fry the papads and keep them aside.
  24. Take a wok and heat oil and crackle Cumin seeds and asafoetida.
  25. Meanwhile take a bowl and add curd and ½ cup water and stir continusly.
  26. Now add all the spices and salt in the wok and then add the curd.
  27. Keep it stirring,till it starts leaving oil.
  28. Then add the papads and mix it well.
  29. Your sabzi is ready, serve along dal baati
  30. METHOD FOR BAJRE KA ROTLA
  31. Add refined and salt in the flour and with the help of water make a fine dough.
  32. Spread the roti on the hands and make little holes with the help of knife.
  33. Cook on the low flame
  34. Serve with other dishes.

Reviews (1)  

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Milli Garg
Apr-23-2018
Milli Garg   Apr-23-2018

I will surely try this.

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