How to make daal vaati?

Rene123 · Jun 10, 2012

Hi, recently I got to eat daal vaati in one of the Rajasthani cultural fests. I came to know that Daal vaati is one of the most popular dishes in Rajasthan.

I became really interested in learning the recipe and trying the same at my home. I got recipes from the Internet. However, I am not satisfied with the result.
Can anybody native to Rajasthan provide me with the authentic recipe of this dish.

I would also like to know about the vaati cooker. What is it called and where will it be available.

BandanaSen · Oct 4, 2012

HOW TO MAKE DAT BATI

Some time back I copied this recipe from the internet. Here is the recipe.
Serves about 6 people. Preparation time : 1.5 hours

How to make Bati
Mix atta and suji in a vessel. Add 3 tablespoon ghee, baking powder, ajwain and salt as per taste. Add lukewarm water and prepare the dough of atta and suji. The dough should be a bit tighter than the dough for rotis. Keep the dough aside for about 20 minutes. Apply a little oil on your hands and make the dough a bit oily. Next use the dough to make medium size mounds/ golas. Many people use fillers of peas, boiled potatoes, paneer or mewa.
Heat a litre of water in a saucepan. Once the water comes to boil, place the already prepared batis/mounds in the boiling water. Boil the batis for about 15 minutes. After that take out the batis and place them in an oven or a tandoor till they become brown. Now take the brown batis and dip them in liquid ghee and place them in a plate.

Ingredients for bati
a) Arad Dal – 100 gms
b) Moong Dal – 50 gms
c) Chana Dal – 50 gms
d) Ghee – 2 table spoon
e) Hing – About a pinch
f) Jeera – I tea spoon
g) Haldi powder – ½ teaspoon
h) Dhania powder -1 teaspoon
i) Lal Mirch Powder- ½ teaspoon
j) Tomatoes – 2 nos
k) Green Chillies – one or two
l) Ginger – a small piece
m) Garam Masala – ¼ teaspoon
n) Coriander leaves – half cup closely cut leaves
o) Salt – about 1 teaspoon

Wash the dal and soak it in water for about an hour. Put the dal in a pressure cooker and add 2 cups of water to it. After 1 whistle on the cooker, reduce the flame and let it cook for 2-3 minutes. After that you can turn off the flame. Use the mixie to make a paste of tomato, green chillies and ginger. Heat two table spoon of ghee in a kadhai, add jeera and hing. Once the jeera is just about roasted, add haldi powder and dhania powder. Roll all this over a bit and then add the tomato paste you have made in the mixie. Stir all this in the kadhai and mix well. Add this mixture in the dal in the pressure cooker. Add water as per requirement. Once this dal comes to boil, add the garam masala and the salt (as per taste). Empty half the bowl of minced coriander and stir well. The dal is ready and you can pour the dale into a suitable bowl. Garnish with a bit of ghee and the remaining coriander leaves. The dal bati is ready. Serve hot.

NitiSaini · Oct 4, 2012

Hi Bandana
Thanks for sharing the recipe. Even I make bati just like this. I have something to add.
You need not boil the bati every time. Here is another way. Just heat the tandoor. Heat up the bati in the tandoor. Keep on changing the sides of the bati so that it gets evenly hot. When the batis just about begin to crack and become evenly brown take them out. Melt the ghee in a bowl. Make a crack in the batis and dip them in the ghee and arrange on a plate. Batis turn out delicious both ways.