For Mixed Daal:
Urad daal – ¾ cup
Moong daal – ¼ cup
Arhar daal – ¼ cup
Chana daal – ¼ cup
Ginger paste – 1 tbsp
Green chilli – 2-3 (slit)
Coriander powder – 1 tsp
Garam masala powder (freshly ground green cardamom, cloves and cinnamon) – ½ tsp
Water – 6 cup
Ghee – 2 tbsp
Whole cumin – 1 tsp
Hing – ¼ tsp
Salt – as per taste
Turmeric powder – ½ tsp
Lemon juice – 1 tbsp (or as per taste)
Coriander leaves – as desired for garnishing
Atta – 2 cup
Sooji – ½ cup
Whole cumin – ½ tsp
Ajwain – ¼ tsp
Salt – as per taste
Baking powder – ½ tsp
Ghee – 2 tbsp (moyan) + as desired (for brushing the baatis)
Method of Preparation
1. Soak the daals together in water for 1 hour.
2. Drain and add water, salt, turmeric powder, coriander powder and ginger paste.
3. Mix and cook till the daals are done. Mix thoroughly with a ladle and keep aside.
4. Heat ghee in a pan, add whole cumin and let crackle, add slit green chilies and hing, and fry.
5. Season daal with this ghee, add garam masala and lemon juice, mix and boil the daal once.
6. Remove from heat and garnish with chopped coriander leaves.
1. Mix all the ingredients together, thoroughly and knead a hard poori like dough, sprinkling water as required.
2. Cover the dough with a moist cloth and let it rest for ½ an hr.
3. Knead the dough again and divide into 10 equal parts.
4. Roll roughly into round balls and bake these baatis in a tandoor, till the outer surface is lightly browned and you see some burnt patches like roti.
5. Switch off the tandoor and leave the baatis in it for 15 minutes.
6. Brush these baatis with desired amount of ghee and serve hot with mixed daal.
Notes & Tips
1. This is a popular Rajasthani meal served along with Choorma laddoo. It is eaten by crushing the baatis with fingers and mixing daal with it.
2. Traditionally the baatis are dipped in melted ghee before serving, but I prefer brushing ghee on them. That way we can avoid that extra intake of ghee.
3. You can also use tomato in the mixed daal instead of lemon juice. Also, you can add a little red chili powder in the tadka to get that extra hotness, if desired.