Popular Rajasthani recipe of puffed wheat dough dumplings (Baati) served with dal
2 cups (400 gm) wheat flour
1/4 cup (50 gm) semolina (suji)
1 cup (100 gm) ghee (clarified butter) or oil
Salt to taste
1/2 tablespoon urad dal (split black lentils)
1 1/2 tablespoon yellow tuwar dal (split gram)
1 tablespoon moong dal (green gram)
1 1/2 tablespoon chana dal (bengal gram)
1 tablespoon masoor dal (split red lentils)
1 teaspoon cumin seeds
Pinch of asafoetida
1 green cardamom
1 stick cinnamon
4 small red chilies
2 green chilies finely chopped
2 teaspoon ginger finely chopped
1/4 teaspoon haldi (turmeric powder)
1/4 teaspoon red chilli powder
1/2 teaspoon garam masala
2 tablespoon chopped coriander
1 tablespoon lemon juice
2 tablespoon oil
Salt to taste
1. Wash all the dals, soak for 15 minutes.
2. Add more water if required, salt, haldi powder and cook in a pressure cooker until soft.
3. Heat oil in a wok or kadhai, add asafoetida, cumin seeds, cinnamon, cloves, cardamom, red chilli and fry until they begin to crackle.
4. Add green chilies, ginger and fry for a minute.
5. Now add red chilli powder, garam masala and fry for a minute.
6. Add the pressure cooked dals, water (if necessary), lemon juice and boil for 8-10 minutes.
7. Garnish with fresh coriander and serve hot.
8. Sieve flour and semolina. Add salt, 3/4 cup of ghee and mix well using your hands.
9. Add water a little at a time and knead into a stiff dough.
10. Shape into round balls between the palm of your hands and press in the center with your thumb.
11. Bake the baatis in a preheated oven to 200 degree centigrade, until the crust is golden brown on both sides.
12. Remove, crush very lightly using your hands and dip the baatis in ghee. Remove and serve hot.
Cooking time: 50-60 minutes