DAL BATI

For the Bati :

Ingredients :

Corn (makai) flour – 1 cup

Wheat flour – 1 cup

Rawa – 1 tbsp

Ghee for rubbing on the flours – 3 tbsp

Water as required

Ajwain – 1 tsp

Fennel seeds – 1 tsp

Salt to taste

For the panchmel Dal :

Tur dal – ¼ cup

Moong dal – ¼ cup

Chana dal – ¼ cup

Whole green moong dal – ¼ cup

Masoor dal – ¼ cup

Onions chopped fine – 1 large

Tomatoes chopped fine – 2

Mustard seeds – 1 tsp

Jeera – 1 tsp

Haldi powder – 1 tsp

Chilli powder – 1 tbsp

Dhania powder – 1 tbsp

Jeera powder – ½ tbsp

Salt to taste

Ghee – 2 tbsp

Ginger garlic paste – 1 tbsp

Method :

1. Combine the flours, rawa, salt, ajwai and fennel seeds in a bowl
2. Rub hot ghee on it
3. Add water and make a stiff firm dough and keep aside for 20 mins
4. Make balls out of it and make a depression in the centre with your thumb
5. Brush with ghee and bake in 200 degrees for 15 minutes
6. Turn and bake the other side for 15 mins till it becomes brown

Method for dal :

1. Soak all the dals overnight
2. in a pressure cooker add ghee and splutter rai and jeera
3. add haldi powder and add onions, ginger garlic and sauté till brown
4. add tomatoes and sauté till oil comes out
5. add salt, chilli powder, dhania and jeera powder
6. add the soaked dals and give 2-3 whistles

To serve :

In a serving dish, put the batis, crush it add ghee and pour hot dal over it and serve hot