Popular Rajasthani recipe of puffed maize dough dumplings (Baati) served with dal
2 cups (400 gm) maize flour (makka ka aata)
1/2 cup (100 gm) wheat flour
1 1/2 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 onion finely chopped
2 tomato finely chopped
1/4 teaspoon haldi (turmeric powder)
1/4 teaspoon red chilli powder
1/2 teaspoon garam masala
1/2 teaspoon kasoori methi (dry fenugreek leaves)
2 tablespoon chopped coriander
1 tablespoon lemon juice
2 tablespoon oil
Salt to taste
1. Wash all the dals, soak for 15 minutes and then drain.
2. Add water, 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 onion and fry until golden brown.
6. Add tomatoes and fry until oil separates. Now add red chilli powder, kasoori methi, garam masala and fry for a minute.
7. Add the pressure cooked dals, water (if necessary), lemon juice and boil for 8-10 minutes.
8. Garnish with fresh coriander.
For Makke ki Baati
9. Sieve both flour, add salt, 3/4 cup of ghee and mix well using your hands.
10. Add water a little at a time and knead into a medium soft dough.
11. Shape into round balls between the palm of your hands and press in the center with your thumb.
12. Bake the baatis in a preheated oven to 200 degree centigrade, until the crust is golden brown on both sides.
13. Remove, crush very lightly using your hands and dip the baatis in ghee. Remove and serve hot.
Cooking time: 50-60 minutes