Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. A platter of semi-sweet Churma ka ladoo, spicy Dal and Baati, is one such traditional combination. Ghee is the more rustic and traditional way to serving this awesome dish. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma.Being a north Indian i love daal baati very much..
4 cups Chapati Flour/Atta
1 cup rava
2 tsp ghee
2 cup Water (approx)
salt to taste
1/4 cup hot ghee for dipping baati
1/2 cup jaggery for churma ladoo
FOR MOONG DAL:
1 cup moong dal (split green gram)
2 tsp oil for dal (tadka)
1 tsp cumin seeds
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp coriander powder
1/4 turmeric powder
2 Green Chillies
1 tsp Ginger & Garlic
4-5 cury leaves
2-3 cloves& bayleaves
a pinch of asafoetida
2 cup Water (approx)
1 /2 tsp Salt
Fresh Lime /Lemon Juice for garnish
FOR MAKING DAL::::
Soak moong dal for 2 hours . In a pressure cooker add dal with 4 cups of water, salt, turmeric cook on medium heat for 3 whistles.
Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
Take a pan or kadhai add oil , add the cloves, bayleaves, cumin seeds, green chillies,cury leaves and asafoetida, sauté on a medium flame for a few seconds
When the seeds crackle, add the garlic paste sauté on a medium flame for 2 to 3 minutes.
Now add coriander powder, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.
Add the coriander and mix well. Keep aside. Add lemon juice evenly over it. The dal is ready to serve…
FOR MAKING BAATI ::
In a mixing bowl mix all the dry ingredients together, flour, sooji, salt Add the ghee and mix with fingers, add the water as need to make firm dough, knead the dough well. It should be little hard & tight …Set aside for about 10 minutes.
Divide the dough into 5 equal portions and shape each portion into an even sized round ball
Now place the baati’s in tandoori oven in a medium flame.. None of them will expand in size, so you do not need to space them far apart, but just enough for the heat circulation to cook them well from all sides
Just roll on when one side turns brown it will take near about half an hour for the baati to get ready but we have to be careful & keep rolling baati’s to to get cooked completely…Allow them to cool
Now take ghee in a bowl press and break the baati dip in ghee and keep aside …. Baati is ready to serve with dal
Take 3 baati’s squash and drizzle some ghee and jaggery mix well with your hands and make even sized round ladoo as i made..
DONT FORGET TO ADD SOME LOVE AND SERVE IT ..
These are the classic plain baatis eaten with dal & churma ka ladoo .. Its my daughter’s favorite dish .. she even takes this churma ladoo in tiffin to school