Rajasthani Dal Bati

Read this recipe in Marathi

Servings: 10 baties

Ingredients:

1 1/2 cup wheat flour
1/2 cup rava (semolina)
1 tspn cumin seeds
1/2 tspn carom seeds (ajwain)
1/4 tspn baking powder
1/2 cup melted ghee (mohan)

1 tspn salt

Ghee

Method:

1. Sieve wheat flour with rava, cumin seeds,ajwain ,baking powder and salt. 

2. Add 1/2 cup melted ghee and mix well. Make medium soft dough. Cover it and keep aside for an hour. In the meantime make dal.

3. Make smooth small balls of 2" in size. Press slightly with your palm to make it little flat. In indore people call it bafle.
4. Grease idli stand and put balls on that. Steam cook them for 10 minutes like we do for idli.

5. Let it cool down for some time. Put little oil on each ball.Pre-heat the oven at 450F. Spread some oil on baking trey and place all the baties on it. Bake them for 35-40 minutes. Turn them upside down after 15-20 minutes and bake for 15-20 minutes more till they Pinkish. You will see few cracks on baties while baking.

5. The batis will have a hard outer shell. Break the outer shell a bit my pressing them in between your palms. The batis will be hot so you might need a piece of cloth to protect your hands.

6. In a bowl add crushed baties pour 1/4 cup of ghee. Baties will soak all the ghee in 2-3 minutes. Pour hot Dal on it and serve with raw onion.

Tip: 
Dal bati tastes good if you pour lots of ghee on baties.
Some people put raw batis in the boiling water and cook for 10 minutes and then they bake , but I prefer steam cooking in idli stand. It is much more easier. It also avoids wastage of ingredients in the boiling water.