Dal Bati





Dal bati is a well balanced food recipe, very popular in Rajasthan, India. This preparation is very rich and spicy, so reduce the quantity of chilies as per your taste.

The making of dal bati is in two parts, one for dal and one for bati

Ingredients you will require to make dal:

Bengal gram split (chana dal) : . . . . . . . . 1/3 cup

Red gram (arhar dal) : . . . . . . . . . . . . . . 1/3 cup

Green gram split (moong dal) : . . . . . . . . 1/3 cup

Whole green gram (saboot moong) : 1 table spoon

Split black lentils (urad dal) : 1 table spoon

Tomato (tamater) : . . . . . . . . . . . . . one

Red chili powder (lal mirchi) : 3 tea spoon

Green chilies (hari mirchi) : . . . . . . 3 to 4

Turmeric powder (haldi) : . . 1/2 tea spoon

Garam masala powder : . . . 1/2 tea spoon

Coriander powder (dhania) : 1 table spoon

Cumin seed (jeera) : . . . . . . . 1 tea spoon

Cloves (lavang) : . . . . . . . . . . . . . 2 to 3

Black pepper corn (kali mirchi) : . . . 4 to 5

Bay leaves (tej patta) : . . . . . . . . . . two

Asafoetida (hing) : . . . . . . . 1/4 tea spoon

Dried mango powder (amchur) : 2 tea spoon

Tamarind pulp (imli) : . . . . . . . 2 tea spoon

Ghee : . . . . . . . . . . . . . . . . . . . 1/4 cup

Salt (namak) to taste

Method of making dal of dal bati:

Soak all dal in water for half an hour. Add chopped tomato, red chili powder, turmeric powder, coriander powder and salt. Add three to four cups of water and cook it in a pressure cooker for five to seven minutes.

Heat ghee in a vagharia (small top) and fry long cut green chilies and cumin seed for one to one and a half minutes. Add cloves, black pepper corn, bay leaves and asafoetida and fry for half minute. Add this temper to cooked dal and add dried mango powder and tamarind pulp. Mix it well and let it cook on a slow flame for ten minutes.

Ingredients for making bati:

Wheat flour (gehun ka atta) : . . 1/2 cup

Semolina (rava / suji) : . . . . . . . . 1 cup

Bengal gram flour (besan) : 1 table spoon

Milk (dudh) : . . . . . . . . . . . . . . 1/2 cup

Cumin seed (jeera) : . . . . . . 3 tea spoon

Carom seed (ajwain) : . . . . 1/2 tea spoon

Baking powder : . . . . . . . . 1/4 tea spoon

Ghee : . . . . . . . . . . . . . . . . . . 1/3 cup

Ghee for deep fry

Salt (namak) as per your taste

Method of making bati of dal bati:

Take one table spoon ghee in a non stick pan and fry semolina for four to five minutes. Keep it aside. Again heat one table spoon ghee and fry wheat flour for two to three minutes till it becomes slightly golden brown. Roast cumin seed and crush it. Now mix semolina, wheat flour, bengal gram flour, crushed cumin seed, ajwain, baking powder, milk and salt. Mix it well and then heat remaining ghee and add it. Mix it again thoroughly and add little water. Knead it for eight to ten minutes to make a firm dough. Keep it for thirty minutes.

Divide dough in equal part and shape them into round balls. Make them slightly flat and press it with your thumb in centre.

Fry these balls in oil on very slow flame till they are golden brown.

When baties are done, serve dal bati with onion rings.


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