Ingredients:
For the bati:
- 2 cups whole wheat flour
- 1/2 cup ghee (clarified butter)
- 1 tsp ajwain (carom seeds)
- 1 tsp salt
- 1/2 cup milk (or as needed)
- For the daal:
- 1 cup split yellow lentils (toor dal)
- 4 cups water
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp ghee (clarified butter)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tomato, chopped
- 1 green chili, chopped
- 1/2 tsp garam masala
- Fresh coriander leaves, chopped
For the churma:
- 2 cups whole wheat flour
- 1 cup ghee (clarified butter)
- 1 cup powdered sugar
- 1/2 tsp cardamom powder
Instructions:
Gradually add milk and knead the mixture to make a stiff dough. Cover it and let it rest for 15 minutes.
Preheat the oven to 350°F (180°C).
Divide the dough into 8-10 equal parts and shape each part into a round ball.
Place the bati balls on a baking tray and bake them in the preheated oven for 30-35 minutes until they turn golden brown.
Remove the bati from the oven and let them cool for a few minutes. Then, using a knife, cut a small slit in the center of each bati and add a small amount of ghee inside each one.
To make the daal, wash the toor dal and soak it in water for 30 minutes. Then, drain the water and add the dal to a pressure cooker with 4 cups of water, turmeric powder, red chili powder, and salt. Cook for 4-5 whistles or until the dal is soft and mushy.
In a pan, heat ghee and add cumin seeds and mustard seeds. When the seeds crackle, add onion, garlic, ginger, tomato, and green chili. Cook until the onions turn translucent.
Add garam masala to the mixture and stir well.
Add the cooked dal to the mixture and cook for a few minutes. Add more water if the mixture is too thick.
To make the churma, in a mixing bowl, combine the wheat flour, ghee, and powdered sugar. Mix well to form a crumbly mixture.
Preheat the oven to 350°F (180°C).
Spread the mixture on a baking tray and bake it for 20-25 minutes until golden brown.
Remove from the oven and let it cool. Then, add cardamom powder and mix well.
To serve, place the bati on a plate and pour some daal over it. Garnish with fresh coriander leaves. Serve the churma on the side.
Your daal bati churma is ready! Enjoy!
Pro Tips:
- For the bati, make sure to knead the dough well and make it stiff. This will help the bati hold its shape and become crispy on the outside.
- Before baking the bati, make sure to prick them with a fork or knife to prevent them from puffing up.
- While baking the bati, brush them with ghee after 15 minutes. This will help them become crispier and more flavorful.
- To make the daal more flavorful, add a pinch of asafoetida (hing) while tempering the spices.
- To give the churma a more authentic taste, use jaggery instead of powdered sugar.
- For a healthier version, you can cook the bati in an air fryer instead of baking them in the oven.
- You can also add some chopped onions, coriander leaves, and grated coconut to the churma mixture to enhance its flavor and texture.
- While serving, crush the bati with your hands and mix it with the daal to allow the bati to absorb the flavors of the daal.