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We usually make Dal Bati with a lot quantity of
clarified butter to make it crispy and tasty
But, there are people who doesn't prefer having it.
Today, we are making Bati with the lesser quantity of clarified butter
But, here are we are using some different kinds of ingredients
Come, let us start the cooking
It is a 1/4 cup semolina
Add a 1/2 cup of curd to it
Semolina will ferment then its particles won't be granular
But, it will help to make Bati crunchy
Let the semolina rest for 10 minutes
These are 4 boiled potatoes
We will peel and grate these
It is 2 cups of wheat flour
Add a teaspoon of salt to it
Add a 1/2 teaspoon of carom seed after crushing them to it
Add a 1/4 teaspoon of baking soda to it
It will help to make Bati bloated and softer
Mix all the ingredients well
The semolina has fermented
Add the grated potatoes
Mix all the ingredients well and knead the dough
Add 1 to 2 teaspoons of flour to it though we have to knead stiff dough only
I have added 3 teaspoons of water to it
We have kneaded the dough
It is not stiffer or softer
5 teaspoons of water was utilized to knead this quantity of dough
We don't have to ferment it, we can start making its Bati
You can make the Batis of your desired size
Divide the dough into smaller sized dough lumps
Apply some clarified butter on your palms
to avoid the dough from stciking to our hands
We are making Batis in an oven
Here, we took an oven tray
and spread a butter paper over it
It is not compulsory to spread the butter it, you can even avoid it.
Coat the paper with clarified butter
We will preheat the oven at 230 degree centigrade
Let it preheat for 5 minutes
For making the Bati, apply some clarified butter on your
palms for avoiding the dough from sticking to your hands
Roll it
Flatten it
Press and hollow it from the centre using your thumb
So that the Batis cook well and become crispy from all sides
Place these at a particular distance
They expand when they bake
Here, we have arranged these in the tray
Oven has heated
Place Batis inside it for baking them
Set the oven at 230 degree centigrade for 20 minutes
The Batis are baking there
In the meantime, we will cook Dal
Add 2 teaspoons of clarified butter to it
You can use the quantity of Dal as per your taste
Add a 1/2 teaspoon of cumin seeds to it
Saute it
Add a 1/2 pinch of asafoetida to it
Add 10 to 12 curry leaves to it
Bread and add it
Add a 1/2 teaspoon of turmeric powder to it
Add a teaspoon of coriander powder to it
Roast the spices
Here we took a paste of 2 tomatoes, 2 green chillies and a 1/2 inch of ginger baton
Add a 1/2 teaspoon of coarsely ground red chilli powder to it
Roast the spices until clarified butter starts separating from it
Turn the flame to medium
Clarified butter is separating from the Masala mixture because it has roasted
In this, we have a 1/2 cup of Urad Dal
and 2 tablespoons of Chana Dal
We took both of these after soaking in the water for 20 minutes
The mixture of both these Dals taste scrumptious
The split chickpeas will be slightly stiff and Arhar dal will be soft
Remove extra water from the Dal
Add Dal to the Masala mixture
Stir and roast for 1 to 2 minutes
Now, we will add water to it
Add a teaspoon of salt to it
Mix it
Close the lid of cooker
Turn the flame to high and wait until a whistle blows
The whistle has blown
Turn the flame to low
Cook it on low flame for 4 minutes
20 minutes have passed
We will check these Batis
They appear rightly brown from the top
Let us flip and check these
They have baked well from the bottom too
The Batis have baked
4 minutes have passed
Switch off the flame
and wait until the pressure of cooker releases
The Batis have baked, expanded and crisped
We are coatting these with some clarified butter
Coat it with brush similar to the process of greasing Chapati
Both the sides
You acn avoid clarified butter as per your taste
The pressure of cooker has released
Dal has also cooked
Add some coriander leaves to it
Pour the Dal in a serving bowl
The Dal and Bati are ready
Garnish it with some green coriander
and serve them
The cooked Dal Bati is tasty
We have utilized the lesser quantity of clarified butter
You can reduce it more
Cooking these is an easier process
While kneading the dough, make sure that its consistency is not thin
Knead slightly stiff dough only
Place in the oven while baking these
Check it inintervals too
You cook Dal usually on daily basis
You should try the recipe and consume these
Share your experience with me
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