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Preparation Time : 15
Cook Time : 30
Total Time : 45
Split green gram hari moong dal 1/4 cup
1/4 cup chana dal
1 cup tuvar dal
1 teaspoon Red chilli powder
Ginger,chopped 2 inch piece
1/2 teaspoon Turmeric powder
1 teaspoon Cumin seeds
1 pinch Asafoetida
2 Whole dry red chillies broken stemmed
2 Green cardamoms
Cinnamon 1 inch stick
Bay leaves 2
Curry leaves 5-6
Tomatoes 2 medium
3 Green chillies chopped
to taste Salt 1 tsp
4 tablespoons Oil
Fresh coriander leaves chopped 1/4 cup
Lemon 1 medium
For Bati2 cups Whole wheat flour (atta)
1 cup suji
1 cup makai aata
1/4 cup Besan
Oil 2tbs for dough
1 teaspoon Carom seeds (ajwain)
1/4 teaspoon jeera
Pure ghee 1 cup for soaking and serving
Soak all dal in about three cups of water for an 15min. Pressure cook the dals with turmeric and salt.
Heat ghee in a pan. Add cumin seeds, asafoetida, dry red chillies, bay leaves, cloves, cinnamon, cardamoms, curry leaves, ginger, green chillies, tomatoes and red chilli powder. Sauté till the ghee surfaces.
Add the cooked dals to this and mix properly. Finish off with juice of lemon and chopped coriander leaves.
To make batis, take all atta in a bowl. Add salt, cumin, carom, and half a cup of oil. Mix well. Add sufficient water and knead into a stiff dough. Preheat gas tandoor.
Take small sized portions. Press firmly and roll into round balls. Place the baatis on it. Press them slightly. It may take fifteen minutes to bake all sides.
With a bowl full of pure ghee to soak baatis.
When done, serve it hot.
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