Ingredients
Daal
- 1 cup Toor Daal/ Pigeon Pea/ Tuvaar Daal (Or Mixed Daal)
- 1 tsp Salt (Or as per taste)
- 1 tsp Turmeric Powder/ Haldi
- 2 tbsp Ghee
- 1 pinch Asafoetida/ Hing
- 0.5 tsp Cumin Seeds/ Jeera
- 1 large onion (Chopped)
- 1 pc Ginger (Chopped)
- 3-4 nos Green Chili (Chopped)
- 1 tbsp Coriander Powder
- 1 tsp Red Chili Powder (Or as per taste)
- 1 tbsp Lemon Juice
Baati
- 2 cup Whole Wheat Flour/ Aata
- 0.5 cup Semolina/ Suji
- 0.25 cup Gram Flour/ Besan
- 2 tsp Salt (Or as per taste)
- 0.5 tsp Ajwain/ Carom Seeds
- 1 pinch Baking Soda
- 4 tbsp Ghee (Or Oil)
- To Knead Warm Water
- 1 cup Melted Ghee (To soak batti)
Churma
- 1 cup Ready Baati (Roughly broken)
- 0.5 cup Sugar
- 0.5 cup Mixed Nuts (Chopped or powdered)
- 1 tbsp Raisins
Servings: People
Instructions
Daal
- Boil daal with sufficient water, salt and turmeric powder.
- Heat ghee in a pan, add hing and jeera. When jeera starts crackling, fry onion, ginger and green chili and fry until soft and change in color. (You may also fry chopped or pureed tomato)
- Add red chili powder and coriander powder, fry.
- Add daal and cook until it leaves ghee. Switch off the gas, cover and ready to serve.
Baati
- Take aata, suji, besan, salt, soda powder and ajwain in a wide big bowl and mix well.
- Add ghee and rub in between palms, it will look as bread crumbs.
- Now using warm water start kneading the dough to just combine, do not over knead. Cover and keep aside for 15-20 minutes.
- Divide the dough in to small lemon sized balls and bake in a preheated oven at 180°C for 20-25 minutes or until golden brown in color.
- Now when done take a batti in a kitchen towel and press lightly in between your palms to break it a bit and then soak in to melted warm ghee.
- Remove and serve hot. Enjoy!
Churma
- The traditional way to prepare churma is to make small balls of baati dough, deep fry them, break them and then mix with sugar and nuts. But here i have an easy less oily method... hope you like it.
- For that, take baked and soaked baati, sugar and nuts in to a food processor and grind it well.
- Take in bowl, add few more nuts (if you want) and serve.
- Daal baati churma is ready serve with salad and buttermilk. Have this in a traditional way of eating by breaking baati and pour daal over it and eat with hands.
- Enjoy!
Recipe Notes
- You may make any type of daal with baati, it depends on personal liking, like mix daal, panchmale daal, toor daal, urad daal etc.
- To serve with baati, daal should be of pouring consistency.
- You may temper daal with red chili fried in ghee.
- For baati do not overknead the dough otherwise baati will be hard, dough should be kneaded to just combine.
- Do not work too much while rolling balls of dough. just pinch the dough and give a shape of ball.
- Traditionally we have baati oven seperately but here we can bake in usual oven also at 180°C for 20-25 minutes or until golden brown in color.
- Break slightly and keep them soaked in warm melted ghee for atleast 2-3 minutes for better taste.
- You may bake baati in batches of use. Because it taste yummy when its hot.
- The traditional way to prepare churma is to make small balls of baati dough, deep fry them, break them and then mix with sugar and nuts. But here i use an easy less oily method... hope you like it, otherwise you may make it traditionally as well.
"Be Vegetarian Be Happy"
"Live and Let Live"
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