Dal Baati is a traditionally authentic rajasthani food. Small balls of wheat flour dough, baked in tandoor are called Baati and enjoyed with the spicy rajathani panchkuti dal(lentils) topped with ghee.
How to prepare?
1 cup wheat flour
2 tsp rawa (semolina)
1 tbsp besan (bengal gram flour)
4 tbsp ghee
A pinch of baking soda
Salt to taste
Ghee for deep frying
Combine together wheat flour, rawa (semolina), besan and 3 tbsp ghee and knead it into firm dough using required water or milk.
Cover the dough and set aside for 10 minutes.
Divide the dough into 5-6 equal portions of it and make round balls. Slightly flatten each ball by pressing it between your palms.
Heat the ghee in a pan and deep fry the baati's till golden brown. Cover it with a lid (thali) and pour some water on the lid. Cook it on a low flame, turning occasionally till done. Drain and allow them to cool.
Slightly crush the cooked baati's and dip them in melted ghee. Drain and serve hot with Panchkuti Dal and powdered sugar.
You can cook the baatis in a gas tandoor.
You can also bake the baati on a wire rack of preheated electric oven at 180 degrees Celsius.
Adjust the quantity of ghee as per your taste.