Dal Baati

Dal Baati is a popular dish of Rajasthan and in some parts of Madhya Pradesh. I got a chance to taste this in my trip to Udaipur, this month (March-2015). From there I heard that Rajasthani food is incomplete without Dal Baati. This is a part of Rajasthani Thali. I hope you know Thali is same like Kerala Sadhya. Dal Baati consists of two parts. First is the Baati something similar to south Indian Uzhunnu vada (Medu vada) but not that soft. Second is the dal (Parippu curry). Baati is made of wheat flour, rava and besan.Baatis are generously dipped in ghee but if you are not comfortable dipping the baati in ghee,you may drizzle little bit over the fried baatis. I had this 2-3 times from Udaipur and got the method of making this from famous veg restaurant in Udaipur, Natraj Dining Hall. The healthy part of this is, the dal  is prepared with a combination of five(panch) different types of Dals. Channa dal (Kadala parippu), Toovar dal (Thuvara parippu), Moong dal(Cherupayar parippu),Urad dal(Uzhunnu parippu),masoor dal(chuvana parippu).

Ingredients

For the panchmel dal

1. Chana dal                               -1/3 cup
2. Toovar dal                               -1/3 cup
3. Masoor dal                              -1/3 cup         
4. Moong dal                               -1/3 cup
5. Urad dal                                   -2 tbsp
6. Red chilli powder                    -3 tsp
7. Turmeric powder                     -1/4 tsp
8. Coriander powder                    -1 tsp
9. Garam masala powder             -1/2 tsp 
10. Cloves                                      -3
11. Bay leaves                                -2
12. Cumin seeds                             -1 tsp
13. Green chillies                           -2
14. Asafoetida                                -a pinch
15. Tamarind pulp                          -2 tbsp
16.  Pure Ghee                               -3 tbsp
17. Salt  

For the baatis 

1. wheat flour                          - 2 cups
2. Semolina                             - 1/2 cup
3. Besan                                   - 3 tbsp
4. carom seeds                         - 1 tsp (optional)
5. melted ghee                          - 1/4 cup
6. Salt to taste

preparation

For the panchmel dal

1. Clean and wash the dals and add 4 cups of water.
2. Pressure cook for 3 whistles on high heat and for 7-8 minutes on low heat till the dals are cooked.
3. Mash the Dal until smooth with the back of a spoon and keep aside.
4. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 4 tbsp of water, mix well and Keep aside.
5. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida.
6. When the cumin seeds crackle, add the prepared masala mixture and fry for 1-2 minutes.
7. Add the cooked dals, tamarind pulp and salt and simmer on low heat for 6-7 minutes.
8. if required, add some hot water and adjust the consistency of the dal.

For the Baatis

1. Mix the semolina, wheat flour,besan, carom seeds, salt and ghee.
2. Add water gradually (little at a time) and knead into a stiff dough.
3. Divide the dough into 15 equal portions and shape each portion into an even sized round ball.
4. Flatten the balls gently.
5. Boil water in a large pan and drop the baatis in the boiling water.
6. Cook for 15-20 minutes over a medium flame.
7. When the baatis are cooked, drain water and keep aside.
8. Heat oil or ghee and deep fry the baatis until golden brown.
9. Remove and dip in pure ghee.