Traditional Taste of Rajasthan - Dal Batti

The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of mouthwatering dishes. The spice content is quite high in comparison to other Indian cuisines. Rajasthanis use ghee for cooking most of the dishes. Rajasthani food is well known for its spicy curries and delicious sweets.

The cooking style followed in Rajasthan is based on the natural climatic conditions of this desert land. There is scarcity of water and fresh green veggies in the state of Rajasthan, which has an adverse impact on its cooking. In the desert belts of Rajasthan, it is preferred to use milk, butter milk and butter in larger quantities to minimize the amount of water while cooking food.

Rajasthanis are quite fond of chutneys, which are prepared using different spices such as coriander, turmeric, garlic and mint.

Out of all the Rajasthani dishes, dal bati churma is perhaps the best known. For those who are in a lookout for variety, Rajasthan has a lot to offer.

Now let me share recipe of  “Dal Batti”…………

Preparation Time : 20 Minutes

Cooking Time: 1 Hr.

For preparing Dal you require,

  • 1 cup split green moong dal
  • ¼ cup chana dal
  • ¼ cup toovar/arhar dal
  • 2 tbsp urad dal (dhuli)
  • ½ tsp turmaric powder
  • 1 tsp red chilli powder
  • ¼ tsp asafoetida(hing)
  • Salt to taste
  • 1 ½ tsp Lemon juice
  • 1-2 finely chopped green chilli
  • 2 tsp garlic-ginger paste
  • 2 medium size finely chopped onion
  • 5-6 curry patta
  • 1-2 bay leaves(tej patta)
  • 1 tsp garam masala
  • 5 -6 cloves(laung)
  • 1 small piece cinnamon(dal-chini)
  • 2-3 tbsp oil
  • 1 tsp  cumin seeds (jeera)
  • 1 tsp musterd seeds(rai/black sarso)
  • Fresh chopped coriander for garnishing
For preparing Batti you require,

  • 250 gm whole wheat flour,coarsely ground(thoda kurdara)
  • Salt to taste
  • 8-9 tbsp oil or melted ghee
  • A pinch of turmeric powder
  • ½ tsp carom seeds (ajwain)
  • Warm water as per requirement
  • Extra melted ghee  for serving
Method to Prepare Dal –

    1. Clean and wash all dals and add enough water  and pressure cook till the dals are cooking.
    2. Mix all dry spices like chilli powder,turmeric powder,garam masala…etc…with 3-4 tbsp of water. Mix well and keep aside.
    3. Heat oil in a pan and add musterd seeds,cumin seeds,cloves,cinemon,bay leaves, curry patta, asafoetida. When all seeds crackle,add chopped onion and garlic-ginger paste. Sauté for few minutes.
    4. Now add prepared masala paste.(prepare in step 2)
    5. Add cooked dals,salt,lemon juice and enough water. Simmer for 10 minutes. Adjust the consistency the dal as per taste and likes.
Method to Prepare Batti –

1. Mix all the ingredients of Batti.(except extra melted ghee). Knead into a firm dough with warm water. Knead well for 5 to 7 minutes.
2. Divide the dough into 12-15 equal portions and shape as even sizes round. Flatten the round slightly.
3.  Heat one large clay griddle (mitti ka tava/mati ni tavddi). Put a Papad jaali on it.
4. Arrange Batti on Papad Jaali and lid with Kadai (must be same size of Papad Jaali).
5. Cook on medium flame. By turning sides of Batti occasionally cook till it looks brown.
6.  Either you can use gas tandoor. For that first boil Batties in boiling water,drain and keep aside. Heat gas tandoor and put the Batties on the grill of the tandoor. Cook them over a medium flame for 20 to 25 minutes.
7.  Make sure that the Batties are cooked on the inside also.
8.  Arrange all Batties in serving bowl and pour melted ghee on the Batties.
9.  Serve with hot Dal,dry garlic chutney and onion slices.

Remember:

1.      You can cook Batties without boiling it when cook on gas tandoor.
2.      Deep fry them in hot ghee or oil.

Variation:

You can stuff Batties with grated carrot, paneer, mint, or onion tomato masala or mixed dry fruits or any other stuffing of your choice.

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