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Baked Dal Bati
Prep Time: 1 hour soaking time 
Cook time: 45 mins
Makes: 10 bati
For Dal:
  1. Toor Dal – 1/4 Cup
  2. Urad Dal – 1/4 Cup
  3. Channa Dal – 1/4 Cup
  4. Tomato – 2
  5. Green Chilli – 2
  6. Ginger – 1 Inch Piece
  7. Garam Masala – 1/2 Tsp
  8. Red Chilli Powder – 1 Tsp
  9. Dhaniya Powder – 1 Tsp
  10. Turmeric – 1/4 Tsp
  11. Coriander Leaves, Chopped – 3 Tbsp.
  12. Salt – As Needed
To Temper:
  1. Ghee – 2 Tbsp.
  2. Jeera – 2 Tsp
  3. Asafoetida Powder – 1/4 Tsp

For Bati:

  1. Atta / Wheat Flour – 1 Cup

  2. Semolina/ Sooji – 2 Tbsp.

  3. Ghee – 2 Tbsp.

  4. Ajwain/ Omam – 1/4 Tsp

  5. Baking Powder – 2 Pinches

  6. Salt – As Needed

For Making Dal, Soak Dals Together For Minimum 1 Hour.
Pressure Cook with 2 Cups of Water for 3-4 Whistles in
Medium Flame.
Grind Chopped Tomatoes, Peeled And Chopped Ginger And
Green Chillies To Make A Puree.
Heat Kadai With Ghee In Medium Flame And Add Jeera,
Followed By Asafoetida. Add Turmeric And Dhaniya Powder In
Low Flame And Without Burning, Give It A Stir.
Add The Ground Tomato Puree And Mix Well. Add Chilli
Powder, Garam Masala Powder And Salt. Fry for 2 Minutes or
Until Ghee Floats on Top.
Add Cooked Dal Mashing Well And Add Water To Adjust The
Consistency. Bring To Boil, Let It Boil For 2 Minutes Or Until
The Desired Consistency Is Reached. Add Coriander Leaves
And Switch Off The Flame.
For bati, in a mixing bowl, mix flour, semolina, salt, ajwain
and ghee well. Add water little by little and make a very stiff
dough. It should not be smooth and should be having cracks.
Pre Heat Oven To 190 Deg C. Mean While, Divide The Dough
To 10 Equal Sized Balls And Flatten It With A Dent In
The Middle For Easy Cooking. These Patties Should Be Having
Cracks, It Helps In Easy Cooking. Arrange In A Baking Tray.
Brush Generously With Ghee and Bake for 10 Minutes. After
10 Minutes Turn the Batis and Bake for another 10 Minutes
Or Until the Batis Turn Golden in Color.
Give Some Standing Time And Break It. Just Before Serving,
Heat Enough Ghee In A Kadai. Dip The Broken Batis In It And
Serve In A Bowl Topped With The Prepared Dal. (Just Again
Brushed With Generous Ghee)

Soaking Dal Helps Giving A Perfect Texture To The Dal, So
Do Not Skip Soaking.
This Whole Dish Should Be Done With Ghee, No Oil.
Skipped Deep-frying The Batis And Just Brushed And
Topped The Broken Batis With Ghee. But Highly
Recommended Dipping The Batis In Hot Ghee Before
Serving For A Light And Crispy Texture.
If You Make Thick Batis, Then It Won’t Get Baked Inside
Make Sure To Make The Dough For Bati Very Stiff.
Otherwise, the Inside of the Batis Will Be Chewy. Water Will
Be Needed Less Than 1/2 Cup for 1 Cup Atta.
Adjust Dal Water Quantity So That It’s Thick, Yet Pourable.
Nutrition Values: (For 1 Portion)
Calories ~ 306
Protein ~ 12gm
Fat ~ 10gm
Carb ~ 44gm
Fibre ~ 10gm


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