DAL BAATI ROTLA Recipe

DAL BAATI ROTLA

  • Prep Time
    45 min
  • Cook Time
    25 min
  • Difficulty Level
    Intermediate

Soft and Yummy DAL BAATI ROTLA – By SHILPA SHARMA!

DAl BAATI is a traditional and probably the most popular dish of Rajasthan in India. It was a very famous dish of royal families and has come a long way with dal baati being made once a week in every family in Rajasthan.

Try this yumm dish once and you will never be able to forget the taste!

(This recipe is a part of Zayka ka Tadka contest sponsored by Ciba Tazaa Spices)

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Ingredients

  • DAL : VERY imp 5 cloves of garlic crushed
  • 1 cup toor (arhar) dal
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp coriander (dhania) powder
  • 1/2 tsp musturd seeds
  • 1 tsp cumin seeds (jeera)
  • 1/2 green chilli, slit
  • a pinch of asafoetida (hing)
  • 3 tbsp ghee
  • salt to taste
  • BAATI : 1 cup whole wheat flour
  • 2 tbsp suji
  • 1/4 tbsp ajwain seeds ( optional)
  • 4 tbsp melted ghee
  • salt to taste
  • water to kneed the dough
  • NOTE :-- I use desi ghee instead of oil or vanaspati as it become light and easy to digest .

Instructions

  1. How to make BAATI: Make a dough of flour, suji, salt and ghee with water , dough should not be too hard or too soft otherwise in both condition they will not get roasted till inside .
  2. Prepare small balls out of this dough.
  3. Roast these small balls till it turns brown.I baked or roasted these small balls in air fryer and took 20 min to cook. You can use baati tandoor or oven or bake it in kande .Once it gets cooked completely you will get cracks on it.
  4. Dip baati in desi ghee and serve hot with gur and ghee.
  5. How to make DAL: Soak daal in 2 cups of warm water for 10 min till the time you kneed dough for baati. After that wash the dal and throw off the water .
  6. Now add 3 cups of water , green chili, crushed garlic, red chili powder, salt , turmeric , coriander and half of cumin seeds . Boil for 3 whistles.
  7. To temper Dal or for tadka, take 2 tsp of ghee in a pan. Once its get hot add cumin seeds , asafoetida and mustard seeds. Once its starts to crackle, add this to boiled dal .
  8. Dal is ready. Serve Daal bati with ghee and mirch , aam pickle
  9. I HAVE MADE MOTI ROTI WITH THE SAME DOUGH AND COOKED THIS ROTI ON LOW FLAME ON TAWA AND IT WAS AMAZING ..
  10. NOTE / SPECIALTY OF DAL :-- WHEN YOU WILL ADD CRUSHED GARLIC IN PRESSURE COOKER WITH DAL, YOU WILL GET THE SAME TASTE OF DAL AS WE MAKE IN MITTI KI HANDI ON CHULHA .TRY ONCE, EVERYONE WILL NOTICE THE FRAGRANCE OF DAL..
  • Servings : 2
  • Ready in : 27 min
  • Recipe Type : Dinner, Lunch

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