Dal Baati Recipe is an Indian dish comprising of dal (lentils) and baati (hard wheat rolls). Baati is a whole wheat roundel with flavors of clarified butter (ghee), carom seeds (ajwain) and fennel seeds (saunf) cooked, bathed in ghee and served with dal, making a delicious meal. Dal… a combination of dals(lentils)cooked and tempered with spices along with onion, ginger garlic, and tomato.
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Baati recipe calls for ghee and lukewarm milk. I would always use water to knead the dough for baati. But ever since I used milk to make the dough for Aloo Frankie, I was happy with the texture I got. So I decided to try using milk for baati also and it did wonders. I flavored the baatis with ajwain, saunf, and sabut dhaniya.
Dals… I have used a chana, black urad, moong, and masoor dals. And dal combination might vary as per your choice. I don’t add arhar dal because I don’t like it. But you may add that too. In this Dal Baati Recipe, I have tempered the dal with onion, ginger, garlic, and tomatoes. You can omit the onion garlic. Easily customize the tempering as per your choice keeping it limited to some simple spices
This post was created during Valentine’s week. Therefore the mood here is what it is.
PREP TIME 30 Minutes
COOK TIME 30 Minutes
TOTAL TIME 1 hour
Ingredients for Dal Recipe
Ingredients for: Rajasthani Baati Recipe
3 and ½ cup whole wheat flour (aata)
½ cup semolina (sooji)
1 heaped cup of malai
1 tsp carom seeds (ajwain)
Buttermilk (chaach) as much required
Ghee for drizzling
Instructions for Dal Recipe:
Instructions for : Rajasthani Baati Recipe
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