Thursday, 10 September 2015

Daal bati recipe|How to make daal bati

Food is fulfilment and nothing could be more fulfilling than something from your grandmas kitchen. This Daal Baati is a perfect example of nostalgic familial recipe.

Daal is a lentil curry with four types of lentils in it. While Baati is a baked wheat flour bread which is hard outside and soft inside.
Daal baati is happy food to me. While I was pregnant, I used to crave for it. That was when my beautiful grandmom taught me how to cook this perfectly. Till date daal baati increases my happiness quotient and lessens my stress level.

If you have stopped finding joy in your everyday food ,try this daal baati . Eating this dish with happy companions will surely bring back the charm to everyday food.

 Daal baati is eaten in many states of India especially Rajasthan, Uttar pradesh and Madhya pradesh.
Baati is most popular in Rajasthan where it is cooked in traditional oven and eaten along with clarified butter as accompaniment. Yes clarified butter ( GHEE ) is a must have along with baati. It takes the taste of baati to another level.

I  am one of those foodies who try to make eating and cooking everyday food not only fuss free but also trendy.
So dig in this sumptuous daal baati and enjoy the flavours.



Daal Baati recipe

Prep time: 1 hour 30 minutes
Cook time: 45 minutes
Yield: 20 baatis
Ingredients


  • FOR BAATI

  • 4 cups
    whole wheat flour

  • 1 cup
    semolina

  • 1/2 cup
    clarified butter

  • 1 tsp
    baking powder

  • As per taste
    salt

  • 1 tsp
    carrom seeds

  • 3 cups
    boiling water ( for boiling raw baati )

  • As needed
    water (for kneading )


  • FOR DAAL

  • 1/2 cup
    tuar dal ( pigeon pea lentil )

  • 1/4 cup
    whole moong dal (whole green gram)

  • 1/4 cup
    chana dal( bengal gram lentil )

  • 1/4 cup
    moong split ( green gram split )

  • 1/2 cup
    clarified butter

  • 1 tsp
    turmeric powder

  • 1 tbsp
    red chilli powder

  • as per taste
    salt

  • 2 tbsp
    ginger garlic paste

  • 1 tsp
    asoefetida

  • 1 tsp
    carrom seeds

  • 1 tsp
    cumin seeds

  • as needed
    water
Cooking Directions
  1. For Baati ( Whole wheat bread )

  2.  In a bowl , add wheat flour, semolina , baking powder , salt, carrom seeds and cumin seeds. Add water little by little and make a firm dough but not very hard. Let it rest for 15 minutes.

  3. Divide the dough into 20 pieces. Shape each piece into a ball with a dent in middle (for easy cooking).

  4. Take a pot of water and let it boil well.. While its boiling, add these baatis (balls ) in the water (one by one ). All baatis will settle down in pot.

  5. After 15 minutes, once the baatis are cooked ,they will start floating on top of boiling water. Take baatis out of water on kitchen towel.

  6. Preheat oven to 180 degree celsius. Brush the baking tray with clarified butter. Arrange boiled baatis on baking tray. Apply clarified butter on each baati. Bake for 25 minutes on middle shelf .

  7. After 15 minutes,change the side of baking tray for uniform baking. baatis are ready once they are uniformly golden brown.

  1. FOR DAAL
  2. .Soak all lentils for 1 hour in water.

  3. .Take a pressure cooker. Add clarified butter in it on medium flame.Add carrom seeds, cumin seeds and asoefetida .Let them splutter.

  4. Now add ginger garlic paste to the cooker. Saute till raw smell of garlic goes away.

  5. .Add soaked lentils to the cooker. Mix well.

  6. .Add turmeric powder,red chilli powder and salt to the cooker and mix well.

  7. .Add 2 to 3 cups water to the cooker .Water should be double the amount of lentils.

  8. .Place the cooker cap with whistle on it. Let it cook on high heat till two whistles.After that cook on low heat till one more whistle.

  9. .Take it off heat and check . if the lentils are still hard, add water and allow few more whistleson high heat.

  10. Once ready serve daal with baati and clarified butter.



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