A Traditional Jain Delight of Roasted Bati Served with Lentil Dal
Jain Roasted Dalbati (जैन रोस्टेड दालबाटी)
Description
Dal bati is a Rajasthani dish. In which garlic sauce and onion are used. But since this dalbati is a Jain version, I have made the chutney here using fenugreek spice instead of garlic chutney.
Ingredients
For the Bati
For the Dal
For the Chutney
Instructions
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Mix both the flours well and add turmeric, baking powder, carom seed, salt and oil to it and make a stiff dough like bhakhri.
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To make a spicy chutney, mix Aachar masala, red chili powder, cumin-coriander powder and salt in a bowl and add some water and mix well. We should keep the liquid form of chutney like garlic chutney. After that, heat oil in a pan and pour the hot oil into the prepared chutney.
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To prepare dal, wash and soak the mix dal for 15-20 minutes and then add 2 cups of water and 1 tablespoon of ghee to the cooker and boil for 4 whistles.
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Now heat oil in a pan. When the oil is hot, add mustard seed, cumin and asafoetida. Then add dry red chillies, ginger and tomato and sauté well. Once the tomato is fried, add turmeric, chilli, garam masala, coriander and salt to it and mix.After that add the boiled mass and pour water as required. The dal should be made thin because it will be thick as it is a mix dal and it will become thick even after mixing with bati.
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To make bati, first make small balls from the kneaded dough. Now heat the appam pan and grease it with some oil. And put the balls made.Close the lead from above, check after 2-3 minutes and reverse the bati balls and close the lead again and let it be for 2-3 minutes. Check frequently. If it feels raw then turn it again for 1-2 minutes and let it cook. Once done, dip it in a bowl full of ghee, let it in for 5 minutes and take it out on a plate.
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Dalbati is ready.
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