Dal batti is Rajasthan’s most famous dish. In fact, Rajasthani cuisine is incomplete without the mention of dal batti. I first tasted dal batti during my college days when we went for a trip to Jaipur. The taste of dal batti and the sweetness of churma along with the love with which these were served, still lingers in my mind. The mention of these three brings tons of saliva in my mouth. Alas! We can’t get it in Ludhiana?. Even in Rajasthan, it is not available everywhere. So my only source is a friend from Ajmer, who makes scrumptious dal batti. Whenever my taste buds do a tango to get dal batti, I have to request her to invite me for a dal batti meal, though I have to bribe her with my dal makhani ??.
At last, she felt pity on me and taught me the technique of making crispy battis. Now I can make it whenever I wish. For those who are dying for a taste of this delectable delicacy in your own home, I’m giving this step by step recipe of my friend. Try it yourself and enjoy.
Stepwise pictorial description of dal batti
For making dal
For making dal batti, normally panchmel dal is used which is a mixture of 5 different type of pulses.
So either you mix all the five dals or it is also available in the market as ready mix. I used ready mix dal only. Wash and soak dal mixture for about half an hour.
Combine dal, 3 cups of water, salt and turmeric in a pressure cooker and cook it for 3-4 whistles. Switch off the gas and let the dal cook in the steam of pressure cooker.
Heat ghee in a pan. when it melts and becomes hot, add bay leaf, hing, broken red chili and cumin seeds. When cumin seeds start spluttering, add grated ginger and saute for few seconds.
Add chopped tomatoes and green chillies and cook till tomatoes become mushy.
Add coriander powder, red chili powder, garam masala, amchur and give a quick stir.Add half cup of water and let it cook on low heat.When the masala gets dried and leaves oil, add boiled dal. Let it simmer on low heat for 5-10 minutes.
Add chopped coriander and keep aside.
For making battis
Take 1 cup of whole wheat flour and 2 tablespoons of sooji in a mixing bowl.
Add ajwain, baking soda and salt and mix well.
Make a well in the center of flour mix and add 3 tablespoons of melted ghee in the center. Mix well with hand. It will look like a crumpled mass.
Add milk little by little and bind into a dough. Do not knead it, just bind it and keep aside for 15-20 minutes. The dough should be a harder than chappati dough but softer than poori dough.
Divide the dough into 10 equal parts and make rounds. There will be cracks on the rounds, do not worry. These help to make softer battis.
Bake battis in preheated oven at 180 C for about 20 minutes. Change the side and bake for another 10 minutes till golden brown.
Dip battis in melted ghee. If you want to avoid too much of ghee, break battis into pieces, pour ghee over them and serve with panchmel dal