Dal Baati
Udaipur style dal baati with softer ghee-soaked wheat balls and lighter spiced panchmel dal. Mewar interpretation.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Atta (Chakki Fresh Whole Wheat) — 200 g (whole)
- salt (optional) (whole)
- Toor Dal — 250 g (whole)
- ajwain — 1 tsp (ground)
- sooji — 2 tbsp (ground)
- Ghee — 100 g (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Wash and pressure cook the toor dal with turmeric powder and salt till soft and mushy. Mash lightly and keep warm.
- Heat oil in a small tempering pan, add ajwain and let it sizzle, then pour this tempering over the cooked dal and mix well. Simmer the dal for a few minutes to blend the flavours.
- In a large bowl, mix the atta and sooji with a pinch of ajwain and salt. Rub in a little ghee, then knead into a stiff dough using warm water. Let it rest for 15 minutes.
- Divide the dough into equal portions and shape each into a thick round ball (baati), pressing a slight dent in the centre with your thumb.
- Bake the baatis in a preheated oven or over hot embers, turning occasionally, till they turn golden brown and firm on the outside and cooked through inside, about 25 to 30 minutes.
- While still warm, dip or brush each baati generously with melted ghee so it soaks in well.
- Garnish the dal with chopped coriander leaves.
- Serve the hot baatis crushed slightly on the plate with the dal poured over, and extra ghee drizzled on top.
Common questions
- Dal Baati ko English mein kya kehte hain?
- मेवाड़ दाल बाटी ko English mein Dal Baati likhte hain.
- Ek plate Dal Baati mein kitni calories hoti hain?
- 919 kcal per plate.
- Kitna time lagta hai?
- 70 min lagta hai — 30 min taiyari, 40 min pakana.