Ingredients:
- Toor dal – ½ cup
- Chana dal – ¼ cup
- Moong dal – ¼ cup
- Masoor dal – 2 tbsp
- Urad dal – 2 tbsp
- Turmeric – ½ tsp
- Salt – to taste
- Ghee – 2 tbsp
- Cumin seeds – 1 tsp
- Asafoetida (hing) – a pinch
- Ginger-garlic paste – 1 tsp
- Green chilli – 1 (chopped)
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
Method:
- Wash all dals and pressure cook with turmeric, salt, and water till soft.
- Heat ghee in a pan, add cumin seeds & hing.
- Add ginger-garlic paste and green chilli. Sauté lightly.
- Add red chilli & coriander powder.
- Pour this tadka into cooked dal and simmer 5–7 minutes.
- Garnish with coriander.
🟠 BAATI
Ingredients:
- Wheat flour – 2 cups
- Semolina (suji) – ¼ cup
- Ghee – ½ cup
- Salt – ½ tsp
- Baking soda – a pinch
- Water – to knead
Method:
- Mix flour, suji, salt, baking soda, and ghee.
- Knead into hard dough using little water.
- Shape into round balls.
- Bake in oven at 180°C for 30–35 min OR roast on gas/tandoor till golden.
- Dip hot baatis in melted ghee.
🟤 CHURMA
Ingredients:
- Crushed baati – 2 cups
- Powdered sugar or jaggery – ½ cup
- Ghee – 3 tbsp
- Cardamom powder – ½ tsp
- Dry fruits (optional)
Method:
- Crush baked baatis while warm.
- Add sugar/jaggery, ghee, cardamom, and dry fruits.
- Mix well till crumbly and aromatic.
🍽️ Serving Style
Serve hot baati dipped in ghee,
with dal on the side,
and sweet churma to finish
Read Also : How to make rasmalai
