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Sunday, February 07, 2010




For Bati:

Wheat Flour: 2 Cups
Ghee: 1 Cup
Asofetdia: a pinch (Hing)
Saunf: 1/2 tsp
Salt: to taste
Baking Powder: 1/4 tsp
Cumin Seeds: 1/2 tsp
Oil: for deep Frying batis

For Dal
Arhar dal: 1/2 cup
Chana dal:1/2 cup
Moong Dal: 1 cup
Jeera:1 tsp
Onions, chopped finely : 1cup
Tomatoes, chopped finely : 3/4th cup
Ginger-garlic paste : 1 tsp
Garam Masala powder : 2 tsp
Red Chilly powder : 2 tsp
Turmeric powder : 1 tsp
Green chilies, finally chopped: 2 tsp
Coriander leaves, chopped finely : ½ cup
Ghee : 4 tsp · Oil
Salt to taste


  • Take wheat flour in a thali.

  • Add 1/2 cup Ghee, salt, Cumin seeds, hing,baking Powder and saunf. Mix it well and keep it aside for 10 minutes.

  • Make tight dough by water.Cover the dough with a wet muslin cloth.

  • Divide the dough into equal small portion.

  • Take one portion on your palm and add a drop of ghee in the center and turn it to a ball.

  • Make the all other balls in simiar way and keep it aside.

  • Boil water in a large vessel or cooker. Add salt and Oil. When water stars boiling add all the batis

  • Steam the baatias for 15-20 minutes.

  • Remove the batis from the cooker and allow it to cool down.

  • Heat oil in a kadhai and deep fry these Baatis in oil till they became golden brown.

  • Serve hot with dal

 Method For Dal
  •  Soak the three dal for 2 hours seperately.
  • Take dal in pressure cooker; add water, turmeric powder and salt.
  • Pressures cook the dal till it becomes soft.
  • In a blender take tomato, green chilies, ginger and blend it to a fine puree.
  • Heat 4 tbsp oil. Add Jeera, onions. Brown them.
  • Add ginger-garlic paste and tomatoes puree.
  • Fry and add all the masalas, beans salt. Simmer till well blended. The gravy should be thick.
  • Add cooked dal and mix it well and allow it to simmer for few more minutes.
  • Your dal is ready.
  • Garnish it with coriander leaves.
  • Dip hot fried baatis in the dal while eating.
  • Pur melted ghee over the dal and batis

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