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.
Ingredients:-
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)
Directions:-
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.
                                                    ENJOY!    

Churma Ladoo (For Dal Baati Churma)

Churma Ladoo:- 

Preparation time:-10 minutes
Baking time:-35 t0 40 minutes
Ready In:-50 minutes
Serves:- 6 to 8 Medium Size Ladoo

 
Dal,bati and churma ladoo is the ultimate Rajasthani cuisine combination.Churma laddo ingredients and the bati ingredients are same ,traditionally batis without salt are fried in pure ghee but here i am showing the baking version.Churma ladoo is also prepared in festive season as a offering to God.Usually jaggery is used but i have used powdered sugar.Very healthy for kids,instead of a iron supplement,churma ladoo made with jaggery is a good option for kids.If you want to make it for kids then fry the bati in ghee.I have baked the batis and used powdered sugar as i made it for eating with Dal and bati. When eating with dal bati i prefer sugar ladoos.For prasadam i prefer using jaggery and crushed dry fruits.AS the Ganpati Bappa is here with us this is the best prasadam option.So here is the recipe for churma ladoo.
 Ingredients:-
1)Chapati Flour or wheat flour 4 cups
2)Semolina 1 cup
3)Pure ghee/ butter 2 table spoons
4)Baking powder 1/8 tea spoon
5)Warm water or milk 1/4 cup
6)Powdered white sugar or Jaggery powder to taste(I used 1/2 cup)
7)Cardamom crushed 3 to 4 numbers
8)Pure ghee to deep the Churma bati 1/2 cup
(If frying the batis and not baking then u need pure ghee for frying)
Directions:-
1)Preheat oven to 180°Celsius or 350° Fahrenheit.
2)Sieve together the flour,semolina and baking powder.
3)Add the pure ghee mix well so that the ghee gets incorporated in the flour thoroughly.
4)Add i the warm water or milk little bit at a time and knead for 3 to 4 minutes to form a stiff dough.Apply few drops of ghee and set aside for 10 to 15 minutes.
5)Make medium sized rounds and place on to the baking tray(Refer the pictures)
6)Brush some ghee on top and transfer to the oven and bake for 15 minutes,after 15 minutes turn over and bake for another 10 minutes or until it turns golden brown.
7)When its done take out of the oven and deep into the melted pure ghee make sure
the bati is covered with ghee from all side.Keep it for 2 to 3 minutes so the ghee get absorbed into it.
8)Instead of baking you can deep fry the batis in ghee
9)After that Scrumble the batis  with the help of hands or coarsely grind in a mixer grinder or food processor,add the powdered sugar or jaggery, add the crushed cardamoms ,add some melted ghee and mix well and roll out the round ladoos as per your required size.
10)Serve with Dal Bati.
(Click the link for Panchmela Dal recipe and For Bati recipe)
(If you are making the ladoos for Prasadam,then after the ladoos are done roll them in the roasted poppy seeds.Even if you want you can add some dry fruits into it like cashews,sultanas,pistachios and almond flakes.And serve as a Sweet dish too.)  
                                                            ENJOY!

Rajasthani Gatte

Rajasthani Gatta Curry:-

Rajasthani Gatta curry is a besan logs in a yogurt gravy, fevourite amongst all in Rajasthan and also mostly all over India,and my husband likes it too.. the new and relief thing to my notice is that my son also started liking it..and thats gave me the enthu for making this Rajasthani gatte. This is my moms recipe.

The recipe is so simple and yummy.

Preparation time:- 20 minutes
Cooking time :- 30 minutes
Ingredients For Gatte:-
1) Gram Flour/Chickpea Flour/Besan 1 cup
2) Red chili powder 1/2 tea spoon
3) Garam Masala 1/2 tea spoon
4) Turmeric powder 1/4 tea spoon
5) Ginger paste 1/2 tea spoon
6) Garlic paste 1/2 tea spoon
7) Green chilies minced 1/2 tea spoon
8) Ghee(Clarified butter) 1 table spoon
9) Yogurt 1/4 cup
10) Water 4 cups
11) Oil 1 table spoon

Ingredients For the Gravy:-
1) Oil 4 table spoons
2) Cumin seeds 1/2 tea spoon
3) Medium Size Tomato pureed 2 numbers
4) Yogurt 1 cup
5) Red chili powder 1/2 tea spoon
6) Turmeric  powder 1/4 tea spoon
7) Garam masala 1/2 tea spoon
8) Coriander powder 1 and 1/2 tea spoons
9) Green chilies minced 1/2 tea spoon
10) Garlic finely grated 1/2 tea spoon
11) Ginger finely grated 1/2 tea spoon
12) Coriander leaves strands few numbers

 Method For Gattas:-
1) In a mixing bowl add gram flour,red chili powder,garam masala,turmeric powder ,salt and mix well
2) Add in Ghee(clarified butter) Mix thoroughly.
3) Add ginger ,garlic paste,minced green chilies and yogurt.
4)Knead to a stiff dough ( During kneading coat your hands with oil/ghee ,as the dough will be sticky)
5) In a deep vessel add the 4 cups of water,and 1 table spoon Oil and bring it to boil.
6) Lightly apply some oils on to your hands ,divide the dough into approximately 3 portions .
7) And roll each ball First in between your hands and later on the wooden chopping board into cylinder shape logs.
8) Drop slowly each log in to the hot boiling water,cover and cook for 15 minutes by stirring in between and after 5 minutes at the beginning.(Cylinders will float up when they are done cooking)
9) Once the logs are ready,remove them from water.(Do not through the water,later we are going to use it in the preparation of gravy.) and allow the logs to cool.
10) After the logs are cooled down, slice them in to 1 and 1/2 inch circles.

Method For Gravy:-
1) In a pan/ Kadhai heat 4 table spoons of oil/ghee,add in cumin seeds,allow them to sizzle
2) Add in ginger paste, garlic paste and minced green chilies, stir for 3 seconds
3) Add in Tomato puree,cook till oil starts to separate and the raw smell of tomatoes disappear.
4) Add red chili powder,turmeric powder,coriander powder,garam masala and mix well.
5)  Add the gattas,mix well and cook for 4 minutes, meanwhile beat the yogurt in a smooth texture.
6) Switch off the heat and slowly pour in the yogurt stirring continuously .( So that gravy wont get curdle)
7) Turn on the heat on medium and add  2 cups of the reserved water from the boiled gattas.
8)  cook for 5to10 minutes
9) Garnish with coriander leaves and serve with chapati  or rice. Enjoy.