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Jain Roasted Dalbati (जैन रोस्टेड दालबाटी)

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Cuisine: ,
Courses:
Servings: 4
Best Season: Suitable throughout the year, Winter
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
  • 2 cup Thick Wheat Flour
  • 2 cup Regular Wheat Flour
  • 1/2 cup Oil
  • 1/2 tsp Turmeric powder
  • 1 tsp Carom Seed
  • 1/2 tsp Baking Powder
  • 1 cup Ghee
  • as per taste Salt
    • For the Dal
  • 2 cup Mixed Dal
  • 1 Tomato (Finely Chopped)
  • 2 Green Chili (Slit in two parts)
  • 1 tsp Ginger (Grated)
  • 2 Dry Red Chili
  • 1 tsp Asafoetida
  • 1 tsp Black Mustard Seeds
  • 1 tsp Cumin
  • 1 tsp Turmeric powder
  • 1 tsp Garam Masala
  • 1 tsp Cumin - Coriander Powder
  • 2 tsp Kashmiri Red Chili Powder
  • 4 tbsp Oil
  • as per taste Salt
    • For the Chutney
  • 4 tbsp Aachar Masala
  • 2 1/2 tbsp Kashmiri Red Chili Powder
  • 1 1/2 tbsp Cumin - Coriander Powder
  • 2 tbsp Oil
  • 1/2 tsp Salt
Instructions
  1. 1 
    Mix both the flours well and add turmeric, baking powder, carom seed, salt and oil to it and make a stiff dough like bhakhri.
  2. 2 
    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.

  3. 3 
    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.
  4. 4 
    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.
  5. 5 
    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.
  6. 6 
    Dalbati is ready.
Keywords: Jain Dalbati, Roasted Dalbati, Jain Cuisine, Traditional Indian Dish, Rajasthani Dalbati, Jain Recipe, Vegetarian Dalbati, No Onion No Garlic, Indian Flatbread, Healthy Indian Cuisine, Dal and Bati, Jain Food Recipe, Rajasthani Cuisine, Dalbati with Ghee, Roasted Bati Recipe,
Read it online: https://cookwithunnati.eternityindia.co.in/recipe/jain-roasted-dalbati-%e0%a4%9c%e0%a5%88%e0%a4%a8-%e0%a4%b0%e0%a5%8b%e0%a4%b8%e0%a5%8d%e0%a4%9f%e0%a5%87%e0%a4%a1-%e0%a4%a6%e0%a4%be%e0%a4%b2%e0%a4%ac%e0%a4%be%e0%a4%9f%e0%a5%80/