Dal Bati

Dal Bati is a popular Rajasthani dish. The best thing about this is that it can be prepared before-hand, so you are not in the kitchen when guests are at home.


For Dal:
1/2 cup each of all 5 dals -
Tuvar, Chana, Moong, Urad and Masoor
6 cups water
3/4 tsp Turmeric
Salt to taste

For Dal Tadka:
1 tblsp Ghee
a pinch of Hing /Asafoetida
1 tsp Jeera
1/2 tsp Red Chilli Powder

For Bati:
4 cups Atta (Note: 4 cups of 3/4 cup Atta proportion makes 16 full batis)
2 cups Besan
1 cup Rava
1 tsp Soda
4 tblsp Ghee
Salt to taste
Water to make dough



1. Clean, wash and cook dals with turmeric, salt and water until tender. It will cook in pressure cooker in 2-3 whistles. Add more water if too dry. It should be soup like consistency.

2. Heat ghee in a ladle.

3. Add cumin and Hing.

4. When the seeds splutter, add red chilli powder and quickly add to the dal, covering the lid immediately This helps to infuse flavors.

5. Dal is ready. Keep aside.


1. Place all ingredients in a large bowl or a food processor and make a firm dough.

2. Make big balls with this dough . Press them between your palms to flatten them a little so that they are thick and approximately 5 inches in diameter and 1 inch high.

3. Bake at 350 F on center rack for 30 minutes. Place the balls directly on the wire of the rack.

4. Turn the oven off and leave batis in for a another 10 minutes. They should be lightly browned.

5. Cut each bati into half. Be careful so as not to break it into many pieces.

6. Dip each bati in melted ghee and take out immediately.

7. Serve hot with Dal. They are eaten dipped in dal.


• You can make Batis up to 2-3 hours before serving.

• Bati can be stuffed with a mixture of mashed potatoes, boiled peas, grated ginger, green chillies and salt, cooked with cumin / jeera seasoning.

• You can add chopped green coriander leaves to the dal, as a garnish.

• Along with Dal Bati goes Gatte ki Sabzi and Churma Ke Laddu

No comments: