Shortcut Mixed Dal And Bajra Bati Recipe by Mrinalini Sinha
Cooking Instructions 1 First, soak all the lentils for 30 minutes. Then rinse and add them to a pressure cooker. Add salt, curry leaves, bay leaf, all the powdered spices, and enough water. Cook until one whistle, then simmer on low heat for 10 minutes. Once the cooker cools, mix the dal well. In a small pan, heat mustard oil or ghee, add cumin seeds, garlic, and asafoetida, and pour this tempering over the dal. Add chopped cilantro and mix. 2 For the bati, warm some water. In a large bowl, combine both flours. Add carom seeds, salt, and fennel seeds. Add 4 teaspoons melted ghee and mix well. Check if the dough holds together when pressed in your fist. Add more ghee as needed. Using the warm water, knead into a dough similar to puri dough. Cover and let rest for 10 minutes. 3 After 10 minutes, knead the dough again and divide into lemon-sized balls. Heat an appe (paniyaram) pan. Reduce the heat and place one dough ball in each cavity. Cover with a lid, leaving a small gap for steam to escape. Check after 4-5 minutes. When the batis are lightly browned on the sides, flip them. The center cavities will brown first. 4 Remove the lid and check each bati. As the bottoms brown, flip them. Keep turning until all sides are evenly browned and cooked through. When the center batis are done, move the side ones to the center. As soon as you remove the batis from the pan, dip them in a bowl of ghee or drizzle 2 teaspoons of ghee over each. Repeat with the remaining dough. 5 Now your dal bati is ready. You can serve the bati at room temperature, but serve the dal hot. Add ghee to the dal as desired. I like to add lemon juice to the dal. Serve the bati dipped in melted ghee, as you prefer. 6 Note: Be sure to include at least one type of lentil with skin, such as moong or urad dal. This is a shortcut version; I have previously shared a recipe for mixed dal made with whole moong dal. Adjust all ingredients in the dal and bati to your taste. 1 First, soak all the lentils for 30 minutes. Then rinse and add them to a pressure cooker. Add salt, curry leaves, bay leaf, all the powdered spices, and enough water. Cook until one whistle, then simmer on low heat for 10 minutes. Once the cooker cools, mix the dal well. In a small pan, heat mustard oil or ghee, add cumin seeds, garlic, and asafoetida, and pour this tempering over the dal. Add chopped cilantro and mix. 1 First, soak all the lentils for 30 minutes. Then rinse and add them to a pressure cooker. Add salt, curry leaves, bay leaf, all the powdered spices, and enough water. Cook until one whistle, then simmer on low heat for 10 minutes. Once the cooker cools, mix the dal well. In a small pan, heat mustard oil or ghee, add cumin seeds, garlic, and asafoetida, and pour this tempering over the dal. Add chopped cilantro and mix. 2 For the bati, warm some water. In a large bowl, combine both flours. Add carom seeds, salt, and fennel seeds. Add 4 teaspoons melted ghee and mix well. Check if the dough holds together when pressed in your fist. Add more ghee as needed. Using the warm water, knead into a dough similar to puri dough. Cover and let rest for 10 minutes. 2 For the bati, warm some water. In a large bowl, combine both flours. Add carom seeds, salt, and fennel seeds. Add 4 teaspoons melted ghee and mix well. Check if the dough holds together when pressed in your fist. Add more ghee as needed. Using the warm water, knead into a dough similar to puri dough. Cover and let rest for 10 minutes. 3 After 10 minutes, knead the dough again and divide into lemon-sized balls. Heat an appe (paniyaram) pan. Reduce the heat and place one dough ball in each cavity. Cover with a lid, leaving a small gap for steam to escape. Check after 4-5 minutes. When the batis are lightly browned on the sides, flip them. The center cavities will brown first. 3 After 10 minutes, knead the dough again and divide into lemon-sized balls. Heat an appe (paniyaram) pan. Reduce the heat and place one dough ball in each cavity. Cover with a lid, leaving a small gap for steam to escape. Check after 4-5 minutes. When the batis are lightly browned on the sides, flip them. The center cavities will brown first. 4 Remove the lid and check each bati. As the bottoms brown, flip them. Keep turning until all sides are evenly browned and cooked through. When the center batis are done, move the side ones to the center. As soon as you remove the batis from the pan, dip them in a bowl of ghee or drizzle 2 teaspoons of ghee over each. Repeat with the remaining dough. 4 Remove the lid and check each bati. As the bottoms brown, flip them. Keep turning until all sides are evenly browned and cooked through. When the center batis are done, move the side ones to the center. As soon as you remove the batis from the pan, dip them in a bowl of ghee or drizzle 2 teaspoons of ghee over each. Repeat with the remaining dough. 5 Now your dal bati is ready. You can serve the bati at room temperature, but serve the dal hot. Add ghee to the dal as desired. I like to add lemon juice to the dal. Serve the bati dipped in melted ghee, as you prefer. 5 Now your dal bati is ready. You can serve the bati at room temperature, but serve the dal hot. Add ghee to the dal as desired. I like to add lemon juice to the dal. Serve the bati dipped in melted ghee, as you prefer. 6 Note: Be sure to include at least one type of lentil with skin, such as moong or urad dal. This is a shortcut version; I have previously shared a recipe for mixed dal made with whole moong dal. Adjust all ingredients in the dal and bati to your taste. 6 Note: Be sure to include at least one type of lentil with skin, such as moong or urad dal. This is a shortcut version; I have previously shared a recipe for mixed dal made with whole moong dal. Adjust all ingredients in the dal and bati to your taste. 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