Daal bati recipe?

Question

I want to know full recipe of 'daal bati' rajasthani Indian.

I searched online but everywhere batis were backed in microwave.

I want to know is there any other way of preparing batis?????

Answer 1

i like a website indianfoodforever.com and there is a recipe for it there.

Answer 2

Are you looking for this recipe?

For daal (Lentil Curry):

2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)

3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)

3 onions, chopped finely

2 tomatoes, chopped finely

2 tsp garam masala powder

2 tsp chilli powder

1 tsp turmeric powder

1 tbsp ginger-garlic paste

2 green chillies, slit lengthwise

2 tbsp cream

4 tbsp ghee

1 cup coriander leaves, chopped finely

Oil

Salt To Taste

For Bati (dumplings):

5 cups whole wheat flour, sieved

1 cup ghee, melted

2 tbsps curd

Salt To Taste

Preparation:

    * Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.

    * Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.

    * Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.

    * Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.

Answer 3

Dal Bati

Ingredients (Serves: 6)

For Dal:

3/4 cup: Whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)

2 cups: Rajma beans (soaked in water overnight with a pinch of soda bicarb)

3 no: Onions, chopped finely

2 no: Tomatoes, chopped finely

1 tbsp: Ginger-garlic paste

2 tsp s: Garam masala powder

2 tsp: Chilli powder

1 tsp: Turmeric powder

2 no: Green chillies, slit lengthwise

1 cup: Coriander leaves, chopped finely

2 tbsp: Cream

4 tbsp: Ghee

Oil

Salt to taste

For Dumplings:

5 cups: Whole wheat flour, sieved

1 cup: Ghee, melted

2 tbsp: Curd

Salt to taste



Method

Pressure cook rajma and black gram till it becomes soft.

Heat 4 tbsp oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till well blended. The gravy should be thick. Pour over cream and ghee.

Knead a soft dough with flour, ghee, curd, salt and just enough water.

Roll into lemon-sized balls. Cover and keep for one hour.

Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.

Garnish the dal with coriander leaves and slit green chillies. Dip hot dumplings in the dal while eating.