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Wednesday, 30 December 2015

Dhal Batti

Stuffed Dal bhaati 
Posted by Annapoorani Ganesan on 30/12/2015

Wheat flour 1 cup
Suji 1/4 cup
1/8 tsp baking soda
oil or ghee 2 tsp
salt to taste
for stuffing
2 small potatoes
green chilli (chopped) 1
green coriander chopped
green peas 2 tsp
red chilli powder 1/2 tsp
dania powder 1/2 tsp
ginger ( grated) 1/2 tsp
jeera 1/2 tsp
amchur powder 1/2 tsp
haldi powder 1/2 tsp
salt to taste

Add suji,salt,carrom seeds and baking soda into the wheat flour.  Add half quantity of ghee and keep rest for greasing.  Mix all ingredients and knead the stiff dough by adding water little by little.  Don't knead the dough very soft.  Keep aside for 1/2 an hour for fermenting.  (I used 1/2 cup water for kneading.)  Now prepare stuffing.  Heat oil in a pan, add jeera, hing,green chilli, ginger, haldi powder, daniya powder, boiled peas and saute for 2 min.  Mash the potatoes and add to the pan.  Add amchur powder, chilli powder and salt.  Mix well and mash together.  Divide into small equal balls.  Now take the dough and knead once again.  Divide into six equal balls.  Take a ball and spread flatten or cup shape and fill the stuffings and seal it on all sides properly.  Grease a baking tray with ghee.  Place all the bhaaties on it by giving some space.  Brush them with ghee.  Preheat the oven at 230°C.  Place the bhaattis on the tray and keep in on the middle rack.  Set the oven at 230 on covection mode.  Bake for 10 to 14 min( until turn brown)  Break and dip the hot bhaaties in ghee and serve with cooked mixed dal.  Note : If you want less ghee, you can brush some ghee over the bhaaties and serve with dal.

Method without oven

Heat a heavy bottomed pan.  Place a strainer inside it. Grease the strainer with oil.  Arrange bhaaties on the strainer..  .Cover the lid and maintain the heat at medium low flame.  After 15 minutes open the lid and turn the bhaaties using a spoon or fork.  Keep turning after every 10 minutes.  After 30 - 35 minutes bhaatieswill brown up and you will notice cracks all over the bhaaties.  To see if it's fully cooked - open up a bhaati and it will be all cooked inside. If the dough is still gooey on the inside it means bhaati is not cooked, return it to the pan and cook for another 10 minutes.  Drizzle ghee over it and enjoy with dal.

Recipe for Dhal
½ bowl toor dal
¼ bowl moong dal (with skin)
¼ bowl chana dal
1 big onion
2 tomato
1 tea spoon ginger garlic paste
1 tea spoon chilli powder
1 tea spoon coriander powder
½ tea spoon garam masala
Salt as per your taste
To Temper: 
1 table spoon ghee
1 bay leaf
1 tea spoon jeera

Method for Dal :  Wash all pulses and cook in pressure cooker for 2 whistles in medium flame.  To prepare for temper, heat ghee in Kadhai and temper with the items mentioned above.   Add ginger garlic paste and finely chopped onion and sauté until transparent.  Add chopped tomato and sauté and add all spices mentioned in the ingredients.  Add salt and mix well.   Let it cook in medium flame until tomato becomes soft and oil oozes out.  Add cooked dal and boil it for 2-3 minutes.  Switch off the flame, garnish with fresh coriander and your dal is ready.