Name: Dal Batti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian Cuisine
Ingredients: 1 cup Whole Wheat Flour (Atta); ½ tbsp Semolina; ½ tsp Salt; ¼ tsp Carom Seeds (Ajwain); ¼ tsp Baking Soda; 2 tbsp Clarified Butter (Ghee); 7 tbsp Water; 1 cup Panchmeli Dal; 1 tsp Salt; ½ tsp Turmeric; 1 tbsp Clarified Butter; 1 Green Chilli; 1 ½ Inches Ginger; 1 tsp Cumin; 2 Whole Red Chilli; 2 Bay Leaf; 5 Clove; 1 Black Cardamom; 5 Black Peppercorn; 2 sticks Cinnamon; 2 Tomato (Medium); Salt – To Taste; ½ tsp Turmeric; 1 tsp Kashmiri Red Chilli Powder; ½ tsp Garam Masala; ½ tbsp Tamarind Paste; Water – As Needed

AuthorMeg's Kitchen

RatingDifficultyBeginner

Dal Batti is a traditional Rajasthani dish which is an absolute delight to have. It’s indulgent, yum and extremely comforting to have on a lazy Sunday afternoon. Accompanied with a glass of chaas it’s perfect before a rejuvenating siesta. Each household has their own version of it. Some people make it with 3 different mixed dal and serve along with gatte ki sabzi or aloo sabzi or garlic chutney. How we eat at our home is with sliced onions, green chutney, tinda in tomato gravy, ghee, whole green chilly and some lemon! Its an easier meal to make than simple pulav with lots of vegetables to chop or dal, roti, sabzi and rice meal. Its quick, easy, a fabulous change and so so yummm. If you haven’t made it at home yet, you gotta do it today! I completely simplified it.

Yields2 Servings

Prep Time20 minsCook Time30 minsTotal Time1 hr 30 mins

Ingredients for Batti

1 cup Whole Wheat Flour (Atta)

½ tbsp Semolina

½ tsp Salt

¼ tsp Carom Seeds (Ajwain)

¼ tsp Baking Soda

2 tbsp Clarified Butter (Ghee)

7 tbsp Water

Ingredients for Dal

1 cup Panchmeli Dal

1 tsp Salt

½ tsp Turmeric

1 tbsp Clarified Butter

1 Green Chillislit into 2

1 ½ Inches Gingerjuliennes

1 tsp Cumin

2 Whole Red Chillibroken into half

2 Bay Leaf

5 Clove

1 Black Cardamom

5 Black Peppercorn

2 sticks Cinnamon

2 Tomato (Medium)

Salt – To Taste

½ tsp Turmeric

1 tsp Kashmiri Red Chilli Powder

½ tsp Garam Masala

½ tbsp Tamarind Paste

Water – As Needed

Batti

Add flour, salt, carom seeds and baking powder together in a bowl and mix well together.
Add ghee and crumble it into the flour.
Water little water at a time and start kneading the dough.
Add enough water to make a slightly stiff but smooth dough.
Rest aside the dough covered for 30 minutes - 1 hour.
Pre-heat the oven for 15 minutes at 190 degrees Celsius.
Roll out even sized battis (approx.. 80 gms each) and place on your baking tray.
Bake for 30 minutes in the middle rack, flipping the battis half way through.
Remove and dip immediately in melted ghee.

Dal

Wash the dal well and soak the dal in water overnight.
Change the water and pressure cook the dal with salt, turmeric and water for 4 whistles on medium heat and then simmer for 10 minutes.
Puree the tomatoes.
In a pan, add ghee, once slightly hot, add cumin seeds, ginger, green chillies, red chillies, bay leaf, clove, cinnamon, and black peppercorns. Cook for 1 minute.
Now add asafoetida and cook for 30 seconds.
Add the pureed tomatoes and cook on medium high heat till the ghee separates.
Now add salt, turmeric and red chilli powder. Mix well.
Add 2 tbsp of water and cook again for 1 minute.
Add the cooked dal, garam masala and tamarind paste and mix well.
Bring the dal to a boil and then simmer for 10 minutes.
Your hot dal is ready to serve with perfectly baked battis.

NOTES

You can skip semolina (rava) from the batti. Semolina adds to the crispiness. If you like your batti soft, skip it.
You can add whole spices into the dal while cooking.
You can make the dal without tomato as well. Rest of the process remains the same.
You can replace the ghee in batti with oil but I wouldn’t recommend.
Do refer to the green chutney recipe I’ve shared earlier.
You can make stuffed battis as well with the same recipe.

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Ingredients

Ingredients for Batti

1 cup Whole Wheat Flour (Atta)

½ tbsp Semolina

½ tsp Salt

¼ tsp Carom Seeds (Ajwain)

¼ tsp Baking Soda

2 tbsp Clarified Butter (Ghee)

7 tbsp Water

Ingredients for Dal

1 cup Panchmeli Dal

1 tsp Salt

½ tsp Turmeric

1 tbsp Clarified Butter

1 Green Chillislit into 2

1 ½ Inches Gingerjuliennes

1 tsp Cumin

2 Whole Red Chillibroken into half

2 Bay Leaf

5 Clove

1 Black Cardamom

5 Black Peppercorn

2 sticks Cinnamon

2 Tomato (Medium)

Salt – To Taste

½ tsp Turmeric

1 tsp Kashmiri Red Chilli Powder

½ tsp Garam Masala

½ tbsp Tamarind Paste

Water – As Needed

Directions

Batti

Add flour, salt, carom seeds and baking powder together in a bowl and mix well together.
Add ghee and crumble it into the flour.
Water little water at a time and start kneading the dough.
Add enough water to make a slightly stiff but smooth dough.
Rest aside the dough covered for 30 minutes - 1 hour.
Pre-heat the oven for 15 minutes at 190 degrees Celsius.
Roll out even sized battis (approx.. 80 gms each) and place on your baking tray.
Bake for 30 minutes in the middle rack, flipping the battis half way through.
Remove and dip immediately in melted ghee.

Dal

Wash the dal well and soak the dal in water overnight.
Change the water and pressure cook the dal with salt, turmeric and water for 4 whistles on medium heat and then simmer for 10 minutes.
Puree the tomatoes.
In a pan, add ghee, once slightly hot, add cumin seeds, ginger, green chillies, red chillies, bay leaf, clove, cinnamon, and black peppercorns. Cook for 1 minute.
Now add asafoetida and cook for 30 seconds.
Add the pureed tomatoes and cook on medium high heat till the ghee separates.
Now add salt, turmeric and red chilli powder. Mix well.
Add 2 tbsp of water and cook again for 1 minute.
Add the cooked dal, garam masala and tamarind paste and mix well.
Bring the dal to a boil and then simmer for 10 minutes.
Your hot dal is ready to serve with perfectly baked battis.

NOTES

You can skip semolina (rava) from the batti. Semolina adds to the crispiness. If you like your batti soft, skip it.
You can add whole spices into the dal while cooking.
You can make the dal without tomato as well. Rest of the process remains the same.
You can replace the ghee in batti with oil but I wouldn’t recommend.
Do refer to the green chutney recipe I’ve shared earlier.
You can make stuffed battis as well with the same recipe.

Dal Batti

Ingredients Directions

4 thoughts on “Dal Batti”

Falguni says:
Superb recipe, infact all your recipes are too good, perfect and easy to cook.

July 19, 2020 at 11:03 pm
- Meg's Kitchen says:
  Thank You!!
  
  July 20, 2020 at 12:11 pm
Sonia Mathur says:
Have made this so many times!! And every time they turn out perfect. The baked baatis are too good… as good as the traditional baatis in taste and yet very, very healthy. Thank you for this perfect recipe Megha

January 6, 2022 at 11:42 am
- Meg's Kitchen says:
  That is wonderful to know. Thank you for sharing your feedback.
  
  January 7, 2022 at 2:12 pm