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Ingredients
For Dal (Mixed Lentils):
¼ cup toor dal (pigeon pea)
¼ cup chana dal (Bengal gram)
¼ cup moong dal (green gram)
2 tbsp urad dal (black gram)
1 medium onion (finely chopped)
2 tomatoes (chopped)
1 tsp ginger-garlic paste
2 green chilies (slit)
1 tsp cumin seeds
½ tsp mustard seeds
¼ tsp asafoetida (hing)
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
2 tbsp ghee
Salt to taste
Fresh coriander (chopped)
For Baati:
2 cups whole wheat flour
¼ cup semolina (optional for crunch)
¼ cup ghee (for dough)
½ tsp carom seeds (ajwain)
Salt to taste
Warm water (as needed)
Ghee (for dipping)
Instructions
Step 1: Prepare the Dal
Wash and soak all dals for 30 minutes. Pressure cook with turmeric, salt, and 3 cups water for 3–4 whistles.
Heat ghee in a pan. Add cumin, mustard seeds, asafoetida.
Sauté onions, green chilies, and ginger-garlic paste until golden.
Add tomatoes, red chili powder, and coriander powder. Cook until oil separates.
Add the cooked dal, simmer for 10 minutes. Adjust consistency with water.
Garnish with fresh coriander.
Step 2: Make the Baati
Mix flour, semolina, carom seeds, salt, and ghee. Add warm water and knead a stiff dough.
Divide into lemon-sized balls. Flatten slightly with your palms.
Bake in a preheated oven at 180°C (356°F) for 25–30 minutes, turning halfway. OR cook on open fire or tandoor.
Once golden and cracked, dip each baati generously in hot ghee.
Optional: Churma (Sweet Side)
Crush 3 baatis, mix with ¼ cup melted ghee and ½ cup powdered jaggery or sugar.
Add a pinch of cardamom powder and chopped nuts.
Serving Suggestion
Place baatis on a plate, pour hot dal over, and top with ghee. Serve with churma and a side of pickle or onion salad for the full Rajasthani feast experience.
Source : Oh Women
