Dal Bati Recipe | Rajasthani Dal Bati | Dal Bati is a popular recipe in Rajasthan. And I love this recipe. Dal Bati is the best combo dish for winter because it is so rich and nutritious. We have to use a lot of ghee for this recipe and after baking the bati, we have to double deep them in ghee and it absorbs a lot of ghee. That’s why this dish is very heavy and rich.
For making bati, you need wheat flour, Rava, salt, and ghee and it goes well with Dal. And I shared the Dal Recipe with you earlier. Here is the link to panchmel dal. Rajasthani Panchmel Dal | Panchratan Dal Recipe
Lunch and dinner recipes (Winter Special)
- Rajasthani Panchmel Dal | Panchratan Dal Recipe
- Jowar Methi Thepla | Thepla Recipe
- Methi Matar Malai | Restaurant style recipe
- Mooli Raita Recipe | Spiced Yogurt Salad
- Mooli Ka Paratha | Radish Paratha Recipe
- Matar ka Paratha | Green peas paratha
- Chicken Biryani Recipe
- Paneer Kulcha Recipe On Tawa | Kulcha Recipe
INGREDIENTS
- 2 bowls of wheat flour
- half bowl semolina
- 1 tsp carom seeds
- 1 tbsp salt
- 3 to 4 tbsp ghee
- water as required
- 50 to 69 grams of ghee
RECIPE VIDEO
How to make bati at home
Take a bowl. Add wheat flour, semolina, carom seeds, salt, and ghee. You can adjust the quantity of flour as per your need.
Then, rub the flour with the ghee and make a bread crumb like texture. If the flour combines well (as shown in the picture), it is perfect to work with. Now adds some water and knead a hard dough. Then, leave the dough for 15 to 20 minutes.
After that, take a lemon size dough and flat them a bit. Again, fold them and make a round ball.
Cut the bati with the help of the knife. You don’t have to cut them deeply; just mark them. Grease them with some ghee.
Now, you can use a paniyaram pan to cook the bati. Or you can bake them for 40 to 45 minutes at 190 to 200 degrees Celsius or until it turns golden from outside.
After baking, take some melted ghee and deep the bati into it. Leave it for 30 to 40 seconds, then remove it from the ghee. Bati is ready to serve. Serve it warm with panchmel dal and some onions.
