Tuesday, September 17, 2013

Baties for Dal Bati Churma

Baties For Dal Bati Churma:-
Preparation Time:-10 minutes
Baking time:- 35 to 40 mniutes
Serves:-8 to 10 Bati/Serves 4 to 6

The Incredible India is surrounded by a wide range of regional cuisines, most of them are cooked according to the range of diversity in soil types. Like in Rajasthan "The Land Of King" as the kings used to go on wars needed long lasting foods and the food which could be eaten without heating.The food is prepared according to the available items  in the different areas of Rajasthan.So in the desert side of Rajasthan like Jaisalmer,Bikaner,and Barmer region the cooks prepares the type of cuisine which requires very little water and they prefer instead to use more milk, buttermilk and clarified butter.Perhaps the best Known Rajasthani food is Daal Baati which is also known as Dal Bafla in Indore and malwa region.The Rajasthani food is incomplete without the mention of the famed Dal Baati churma.The Dal is prepared using some spices and five combinations of Lentils named as Panch Mela Dal or simply by using Toor Dal(Split Pigeon Pea).The Baati is prepared with many variations and ways.I have used Wheat flour(Aata) and semolina.This is a very heavy diet as lots and lots of Ghee is used in this dish. This is a very favourite cusine in my home. So here is the recipe for Baati; For Dal recipe,please refer to my Panchmela Dal recipe.And for the Sweet churma ladoos refer to my Churma Ladoo recipe.
1)Wheat Flour(Aata) 4 cups
2)Semolina 1 cup
3)Salt 1/2 teaspoon
4)Baking Powder 1/2 teaspoon
5)Carom Seeds 1/4 teaspoon
6)Oil or butter 2 tablespoons(Butter should be at room premature)
7)green chilies crushed 1/4 teaspoon
8)Grated ginger 1/2 teaspoon
9)Grated garlic 1/2 teaspoon(optional)
10)Yogurt 1 cup
11)Warm Water 1/4 cup
12)Clarified butter or pure ghee 1 cup (To deep the Baati)
1)Preheat oven to 180°Celsius or 350°Fahrenheit.
2)Mix and sift together wheat flour,semolina,salt and baking powder.
3)Add in carom seeds and mix.Add in crushed green chilies.
4)Add in ginger and garlic grated,mix well.
5)Add in butter or oil, mix well.
6)Add in yogurt,mix well to form a stiff dough.Add the warm water if required, as some times if the yogurt is liquid,you need less water.And if the yogurt is thick then you may require all of the water and knead it for 1 to 2 minutes.
7)Apply 2 to 3 drops of oil or little bit butter to the dough,cover and allow it to rest for 15 minutes.
8)After 15 minutes,make golf-size rounds (Refer the pictures),keep it on a baking tray or pizza stone,bake for 15 to 20 minutes,keep an eye while baking,after 15 minutes turn over and bake on the other side for another 15 to 20 minutes or till the baties change the color to light pink.(Refer the pictures).
9)Heat the ghee until it melts,when the baaties are ready press them little bit and deep them into the ghee for 30 seconds,remove and keep aside.Yummy Baaties are ready.
How to serve:-
1)Take the baties in a deep plate, pour the Panchmela Dal
2) scrumble Churma ladoos ,top with 1 tea spoon of ghee and serve hot.
For churma Ladoo refer to my Churma Ladoo recipe.

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