This traditional Rajasthani dish is a favorite in my family. Consisting of Dal– a soup made with variety of lentils and Bati-which is nothing but baked flour balls dipped in ghee, or clarified butter.
Since I could not find a proper recipe for baing the batis in microwave on the internet, I tried it myself till I got the perfect, crispy-from-outside-soft-inside batis. This one is actually a Malavi variation of Bati- called the Bafla. The only difference is that it involves boiling the bati before baking. Tastes almost the same, and since microwave hardens the traditional batis, bafla proves the perfect variation for microwave, if you do not have gas tandoor.
For the Bati:
Atta (flour): 1 cup
Baking soda: ¼ cup
Salt: 1 tsp
Jeera or cumin seeds: ½ tsp
Ajwain: ¼ tsp
Ghee(clarified butter) : A lot! take atleast 250 gms
For the Daal:
Tur(arhar) Dal: ½ cup
Urad Dal: 1 cup
Mung dal: ½ cup
Haldi(turmeric): ½ tsp
Jeera: 1 tsp
Grated ginger: 1 tsp
Grated garlic: 1 tsp
Onion: ¼ cup chopped
Tomatos: ½ cup chopped
Green chillies: 2-3, chopped
Fresh coriander/dhania/cilantro : as per liking, chopped finely
Fresh lemon juice: 2 tsp
Ghee: 1 tbsp
Salt to taste
- Soak all the dals for 2 hrs prior to cooking. If soaking is not done, the cooking time of dals increases.
- Pressure cook the dals with 5 cups of water, tomatos, haldi(turmeric) and salt for ten minutes.
- Take a pan and melt 1 tbsp ghee
- Add cumin seeds(jeera), ginger, garlic, onions and green chillies
- Add onions and fry till onions get a pinkish glaze
- Add the dal mixture, add more water if required, adjust the seasoning, and cook for 5-7 mins
- Before serving, add the lemon juice and sprinkle the green coriander
For Bafla Bati:
- Mix flour, 1 tsp salt, baking soda, jeera, ajwain together
- Melt the ghee and add slowly, while continuously mixing it. While you take a handful of this mixture and press a bit, it should keep binded – add the ghee till you get till this consistency
- Add lukewarm water till you get a dough with the consistency of play-doh, slightly stiffer than dough for chapatis
- Make round balls with the dough. Make sure there are no cracks along the surface.
- Boil some water, and put the balls in it
- When the bati balls become light and rise to the water surface, take them out.
- Grill the boiled batis for 25 mins at 180 degrees.
- Pour melted ghee on the batis and serve hot with the dal