Curries

Learn How To Make Delicious Dal Bati Recipe

2 Mins read
Allergy Free Dal Bati Recipe

Step into the vibrant land of Rajasthan, and you’ll quickly discover that its culinary treasures are as rich and diverse as its culture and heritage. At the heart of this magnificent cuisine is the iconic Dal Bati – a dish that encapsulates the essence of Rajasthan’s royal culinary traditions.

Dal Bati is more than just a meal; it’s a gastronomic journey that takes you through the sun-soaked deserts, historic forts, and bustling bazaars of this majestic Indian state. The combination of wholesome lentil curry (dal) and golden, flaky wheat rolls (bati) is a match made in culinary heaven, providing a perfect balance of flavors, textures, and nutrients.

This Recipe is free from :

  • Wheat
  • Peanuts
  • tree nuts
  • dairy
  • casein
  • soy
  • egg
  • sesame
  • fish
  • shellfish

Ingredients for Dal Recipe

  1. Moong Dal (split) – ½ cup
  2. Masoor Dal – ¼ cup
  3. Chana Dal – ¼ cup
  4. Turmeric powder – ¼ + 1 Tsp
  5. Red Chilli powder – 2 Tsp
  6. Hing – ¼ + ½ Tsp
  7. Water – 3 cups
  8. Vegetable oil – 1 TBSP
  9. Mustard seeds – 1 Tsp
  10. Jeera – 1 Tsp
  11. Onion – finely chopped – 1
  12. Green chilies – slit in half – 2
  13. Ginger-garlic paste -1 TBSP
  14. Tomato – finely chopped – 2
  15. Coriander seeds powder – 1 Tsp
  16. Garam Masala Powder – 1 Tsp
  17. Salt to taste.

Ingredients for Batti –

  1. Wheat flour – 1 cup
  2. Suji / Rava – ¼ cup
  3. Baking soda – ¼ Tsp
  4. Ajwain – ½ Tsp
  5. Salt to taste
  6. Vegetable oil – 2 Tsp
  7. Water as needed .

Ingredients for Stuffing –

  1. Potato – boiled – 1
  2. Turmeric powder – ½ Tsp
  3. Red chili powder – ½ Tsp
  4. Coriander seeds powder – ½ Tsp
  5. Cumin seeds powder – ½ Tsp
  6. Salt to taste

Ingredients for Churma –

  1. Batti – Plain – 3
  2. Vegetable oil – 1 Tsp
  3. Eating gum – 3-4 pieces
  4. Raisins – 4-5
  5. Charoli – 1 Tsp
  6. Powdered sugar – 2 TBSP

Method for Dal –

  1. Take moong dal , masoor dal and chana dal. Wash thoroughly. Add 2 cups water , 1 Tsp turmeric powder , 1 Tsp red chili powder , ¼ Tsp Hing powder . Pressure cook the dal for 3 whistles.
  2. In a pan , add oil . Once hot add mustard seeds , jeera , hing. Add chopped onions and saute till they turn translucent. Add ginger-garlic paste and saute for another minute.
  3. Add tomatoes , salt to taste and saute till they turn mushy.
  4. Add dry spices – turmeric powder , red chili powder , coriander powder , garam masala powder and saute well.
  5. Add boiled dal and mix well. Add water to adjust consistency and bring to a nice boil.

Method for Stuffing –

  1. Mash the boiled potato. Add all the dry spices and mix well.

Method for Batti –

  1. In a large bowl take 1 cup wheat flour, ¼ tsp salt, ¼ tsp baking powder and 1 Tsp oil. Mix well making sure the dough is crumbly and holds shape.
  2. Add water as required and knead the dough.
  3. Pinch a small ball sized dough and roll into a ball. For a stuffed batti , place a small size of stuffing in between the batti and roll it into a ball.
  4. Place the rolled bati in each mould of appe pan.Cover and cook on low flame for 30 minutes on all sides.

Method for Churma –

  1. Take 3 prepared bati and break into mixi. Make coarse powder of bati.
  2. Heat a pan on medium heat. Add oil , edible gum. Roast the gum till it puffs up. Add raisins and batti powder. Saute for just a minute.
  3. Switch off the flame and add powdered sugar and mix well.
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