Dal Bati In Cooker | Rajasthani Special

Published On October 10, 2016
In Article
By Vijay Haldiya
2 comments

Prep Time
15 Minutes
Cook Time
20 Minutes
Difficulty Level
Intermediate

Ingredients

INGREDIENTS FOR DAL:
Moong Daal/Split Green gram - 1/3 cup
Chana Daal/Bengal gram - 1/3 cup
Urad Daal/Split Black gram - 1/3 cup
Ginger - 1 piece
Green Chillies - 2 ,
Lemon – 1
Coriander Leaves - a handful chopped
Clarified butter or Ghee - 2 tablespoon
Red Chilli powder - 1 Teaspoon or as per taste
Turmeric powder - 1/2 Teaspoon
Cumin Seeds (jeera) - 1/2 Teaspoon
Garam masala/all spice mix - 1/4 Teaspoon
Asafoetida - 1/4 Teaspoon
Salt - as per taste
INGREDIENTS FOR COOKER WALI BATI:
Mota Aata or Whole Wheat Flour - 2 cups
Desi Ghee – 1/2 cup
Ajwain/Carom seeds - 1/2 Teaspoon
Salt - as per taste
Asafoetida - 1/4 Teaspoon

Instructions

PREPARING DAL: Wash the daal and combine it with 2.5 cups of water , salt and turmeric in a pressure cooker mix well and pressure cook for two whistles.
In a pan, take ghee and heat it. Now add cumin seeds and asafoetida .
Now add chopped ginger and green chillies to it. Saute for 2 minutes and add red pepper and garam masala now. add this to the cooked daal.
Garnish it with coriander leaves and add lemon juice as per taste.
PREPARING COOKER WALI BAATI : Mix all the ingredients mentioned and knead into a stiff dough .
Make round balls of the dough ( just like we do for the chapatis).
Now take a cooker with its whistle removed from the lid. ( You can also cook in tandoor on slow flame for 20 minutes flipping both the sides in between)
Grease the cooker with one tablespoon of ghee. When the ghee heats up, put the baatis / round balls in the cooker. Keep the number of baatis limited and place them distantly so that they don't overlap each other.
Tighten the lid and let it cook on medium flame for 15 -20 minutes. Now in between, make sure that you tilt the cooker well in every direction , every two minutes. This can be done by holding the cooker handle and rotating it sideways or upside down ( make sure cooker is tightly closed ). This is done so that baatis are well cooked from all the sides properly.
Serve the baati hot. There is no need to dip the baatis in ghee before serving.
The benefit of this baati is that less ghee is used and it can be cooked jhatpat.
My family loved the "Dal Bati In Cooker | Rajasthani Special recipe." Let me know how your family reacted on having this delicious Rajasthani combo !

Special Category : Healthy Food
Recipe Type : Dinner

2 Responses to Dal Bati In Cooker | Rajasthani Special

Jaya April 16, 2017 at 3:40 AM

Will try

Reply

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