First, knead the dough in a large bowl. Add semolina, crushed coriander seeds, carom seeds (ajwain), salt, and baking soda to it. Mix everything well. Using water, knead the dough into a consistency tighter than that for chapati. Divide the dough into small equal-sized balls.
In a separate pan, heat water. Once the water is hot, add the dough balls to it and let them boil. When the balls rise to the surface, turn off the flame and remove them from the water. Let the balls cool and then cut each into four pieces using a knife. Heat oil in a pan and fry the baati pieces until golden brown. Remove and place them on a plate. Fried baati is ready.
Preparing the Dal:
Clean the chana dal, urad dal, and moong dal by washing them twice with water. Soak them for 30–45 minutes. After soaking, drain the water. Take a pressure cooker, add the dal, water, salt, and turmeric. Cook for 4–5 whistles. Turn off the flame and allow the cooker to cool.
Once cool, heat oil in a pan. Add asafoetida (hing) and cumin seeds. Then, add ginger-garlic paste and sauté for 2 minutes. Add red chili powder, Kashmiri red chili powder, and garam masala. Mix well. Let the mixture come to a boil, then turn off the flame. The dal for dal baati is ready.
Serve dal baati with green chili chutney, garlic chutney, lemon slices, onion slices, and a generous drizzle of ghee on top.
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