Mix the above ingredients for Baatis except milk. Then add milk and water, a bit at a time to get a firm consistency dough like that of puri. Avoid over-kneading. Cover and keep aside for 10 minutes. Knead again for half minute and make 6 round baatis of the dough. Brush them with ghee and keep in the preheated oven to bake. Preheat the over at 180 degrees C and bake for 40 minutes at 140 degrees C.
For serving, first hold in your hand with a napkin and crush slightly. Then dip and remove from hot melted ghee. Put in a serving plate.
Method for making daal:
Wash all the Daals together and soak in a glass of water for one hour or longer. Then boil in cooker for 5 whistles with ghee, haldi and salt, and one more glass of water.
First make the tadka in ghee with all the above tadka ingredients. Then add the boiled daal in the seasoning, with water if required. And boil further for 10-15 minutes on a slow flame. The simmering helps the dal to absorb the seasoning. Lastly add the home-made garam masala and corriander. Serve with hot ghee.
Make the dough as for the baatis and keep aside for 10 min. Then make 2 thick small chapatis and deep fry them in ghee on a slow flame for 7-8 min till then turn dark brown. Let them cool. Then grind them coarsely in a mixer. Add powdered sugar (ideally burra sugar if available) or jaggery and mix all the dry nuts, elachi and kesar.
Serve your dal baati in a thali, with baatis in the center, and one katori for dal, one for churma, one for ghee, and for grated ginger and lemon.
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