Daal Baati is a very famous Rajasthani dish commonly prepared during festivals. This consists of baked wheat balls or baatis originally cooked over firewood. Baatis can also be baked in a gas tandoor or an electric oven as well.
I first tasted the authentic daal baati at a very famous Rajasthani restaurant in Jaipur. The restaurant created an excellent village style atmosphere as a mirror of Rajasthani culture. The place was given a very rustic look dotted with machaans & platforms where different folk artists perform. The traditional live dance and music performance all through the evenings was one of the major appeals of the place.
The dining at this restaurant was done by sitting on the floor with food served on large silver plates placed on a small platform in front of me. My taste buds still remember this treat and I shall never forget the hospitality and warmth of service provided by them. The baatis were served sunk in pure ghee with their traditional daal and churma. The most interesting part of the curries served were their brilliant red colour but were not as spicy as they looked.
I have been preparing daal baatis occasionally since then and keep trying variations to the same. Here you will find baatis stuffed with potatoes mix, daal served with chopped onions and powdered sugar for providing a slight sweet taste to it.
Prep time: 20 min | Cooking time: 50 min | Serves: 2
- 1/3 cup chana dal (split Bengal gram)
- 1/3 cup toovar (arhar) dal
- 1/3 cup split moong dal (split green gram)
- 3 tsp red chilli powder
- 2 medium onion, chopped
- 2 medium tomatoes, chopped
- 1/4 tsp turmeric powder (haldi)
- 1 tsp coriander powder (dhania)
- 1/2 tsp garam masala
- 3 cloves (laung)
- 2 bayleaves (tejpatta)
- 1 tsp cumin seeds (jeera)
- 2 green chillies, slit
- a pinch of asafoetida (hing)
- 1 tsp dried mango powder (amchur)
- 3 tbsp ghee
- salt to taste
For baatis (7 baatis)
- 1 cup whole wheat flour
- 1/2 cup semolina (rava)
- 8 tbsp warm water
- 4 tbsp melted ghee
- salt to taste
For Baati stuffing
- 3 medium Potatoes boiled, peeled and mashed
- 1 onion, finely chopped
- 1 tsp ghee
- 1 tbsp cumin seeds
- Salt to taste
- ½ tsp Red chill powder
- ½ tsp garam masala
- Melted ghee
- 2 onions, finely chopped
- 2 tbsp powdered sugar (optional)
- Clean and wash all the daals together and add 4 cups of water. Add turmeric powder and salt and pressure cook for 4-5 whistles or till the daal is cooked.
- Heat the ghee in a pan and sauté onions till they are transparent in colour.
- Add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add chilli powder, coriander powder and garam masala.
- Add chopped tomatoes and sauté for another 3-4 minutes.
- Add the cooked daal, amchur and simmer for 10 to 15 minutes. Adjust the consistency of the daal before serving and if required, add some water.
- For the stuffing – heat ghee in a fry pan and sauté onions on low heat till they turn transparent. Add cumin seeds, red chili powder, garam masala to it. Now add mashed potatoes and salt, mix well and cook for 2 minutes. Set the stuffing aside to cool.
- Mix all the ingredients of the baati and knead into firm dough. Knead well for 5 to 7 minutes.
- Divide the dough into 7 equal portions. Take each portion individually, make it into a cup shape. Place the stuffing inside and close it into a round ball. Repeat the procedure with all the 7 balls.
- Preheat the oven at 250 degrees
- Place the baatis in the oven at 175 degrees for 25-30 minutes. Cooking the baatis at this temperature will ensure they get cooked from the insides
- Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis.
- Pour hot daal over the baatis.
- Sprinkle 2 tsp powdered sugar (optional)
- Serve hot with chopped onions