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Rajasthan Special Dal Baati In OTG

  • Published On December 12, 2020
  • In Article
  • By Ruchita Jain
  • 0 comments
  • Prep Time
    4 Minutes
  • Cook Time
    18 Minutes
  • Difficulty Level
    Expert

Rajasthan Special Dal Baati In OTG is a traditional Rajasthani delicacy recipe. 

Rajasthan Special Dal Baati In OTG is so easy, delicious, and finger-licking recipe. Anywhere you go in Rajasthan and if you haven’t tasted Dal Baati, then the trip to Rajasthan will be considered incomplete. It is typically served for lunch during the peak cold winter season. Hard wheat balls are baked and then eaten with a spicy mix of lentils. It’s topped with lots of ghee which makes it extremely flavorful. Fresh baatis dipped in piping hot dal is perfect. This dal baati is a wonderful way to warm yourself up on a cold day. So try to prepare this amazing recipe and enjoy it with family and friends. Let us know the feedback in the comment section.

This recipe was prepared by a lovely Mom – Ruchita Jain.

For more such exciting recipes like Rajasthan Special Dal Baati In OTG, please click on the following links:

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Ingredients

  • Split urad dal/ split and husked black gram - 30 grams
  • Masoor dal/ split orange lentils - 30 grams
  • Toor dal/ split pigeon peas - 30 grams
  • Moong dal/ yellow lentils - 30 grams
  • Hing/ asafoetida - a pinch
  • Green Chili- 2, chopped
  • Clove/ laung - 2 to 3
  • Cumin seeds - 1/2 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Turmeric powder - 1/2 teaspoon
  • Coriander powder - 1/2 teaspoon
  • Red chili powder- 1/2 tablespoon
  • Salt - as required
  • Ajwain/ carom seeds - 1/2 teaspoon
  • Coriander leaves - as required, finely chopped
  • Tomato - 1, finely chopped
  • Onion - 1, finely chopped (optional)
  • Dry red chili - as required
  • Desi ghee/ clarified butter - 150 ml or as required
  • Whole wheat flour - 500 grams or as required
  • Water - as required

Instructions

  1. For Dal :
  2. In a bowl, add urad dal, masoor dal, toor dal, and moong dal. Wash it properly and transfer it to a pressure cooker.
  3. Now, add salt, turmeric powder, hing, coriander powder, and red chili powder.
  4. Add water and boil it. Cover it and take 4 to 5 whistles on a medium flame.
  5. For Tadka :
  6. In a pan, add 1 to 1(1/2) tablespoon of ghee.
  7. Add mustard seeds and cumin seeds. Allow it to splutter.
  8. Now, add tomato, chopped green chili, and clove.
  9. Add salt and red chili powder. Cover and cook it for two minutes.
  10. Add dry red chili and mix the boiled dal in tadka.
  11. Lastly, garnish it with chopped coriander leaves.
  12. For Baati :
  13. Prepare the dough from whole wheat flour, ajwain, ghee, and water.
  14. Take the small portion from the dough and prepare the small round ball and press it at the center.
  15. Put these dough balls on the greased plate and transfer the plate to the OTG.
  16. Set the OTG at 250 degrees Celsius for 20 minutes.
  17. Transfer the baati to a serving plate and apply ghee on each baati.
  18. Delicious "Rajasthan Special Dal Baati In OTG" is ready to be served.
  • Servings : 4
  • Ready in : 2 Minutes
  • Special Category : Dal
  • Recipe Type : Dinner

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About Chef

Ruchita Jain

My Self Versatile Ruchi (Ruchita Jain) and I am a fellow creative soul who loves to express myself creatively and have finally realized that it's not something I do to please others or be accepted but for me only. Being creative is part of who I am and when I don't get to be creative, I feel robotic and drudge-like, just enduring my life until I can break away from the mundane and be creative again. I am a Homemaker and my husband has been supportive in my decision to stay home and be more creative and spend more time with my two wonderful Kids Archi and Argham. I am spreading my wings and doing more creative projects than I ever had time. I enjoy expressing myself creatively through Innovative Cooking, Painting, Interiors, Best of Waste and Mehandi. I look forward to getting to know other creative souls and hoping to connect soon with this platform.

Read more about this chef...

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