महाराष्ट्रीयन दाळ बट्टी | दाल बाटी | Maharashtrian Dal Batti | Bafala Bati| Batti recipe | Dal bati

Prep time
5 min
Cooking time
40 min
Cousine / Course
Indian-Bread
Servings
4

Ingredients dough

  • पीठ/ आटा / Chapati Flour – 2 cups
  • मक्का पीठ | Corn Flour – 1/2 cup
  • रवा / सुजी / Semolina – 1/2 cup
  • धने / धनिया / Coriander seeds – 1 tbsp
  • बडीशेप / सौंफ / Fennel – 1 tsp
  • जीर / जीरा / Cumin seeds – 1 tsp
  • ओवा / अजवाइन / Ajwain -1/2 tsp
  • मीठ / नमक / Salt – as per taste
  • बेकिंग सोडा / Baking Soda -1/4 tsp
  • हळद / हल्दी / Turmeric – 1/2 tsp
  • तेल / Hot Oil – 2 tbsp
  • Water
  • तेल / Oil – frying

Instructions – Batti

  1. Take mixing bowl add wheat flour, corn atta/flour, semolina, crushed coriander seeds, fennel seeds, cumin seeds, ajwain/carrom seeds, salt, baking soda and turmeric mix well
  2. Add 2 tbsp of hot Oil to the mixture, rub mixture and oil together for 3-4 min, this is important step for batti crispness
  3. Knead soft dough use little water at a time
  4. Cover the dough and set aside for 25-30 min
  5. After 30 min divide dough in 4 equal parts, make rounds
  6. Roll out a round flat to big roti, spread little oil all over and fold roti in middle again apply little oil and fold roti to quarter, collect all edges together and make round shaped batti out of it
  7. Repeat for all batties
  8. Prepare steamer, grease steamer pan lightly, place all batties in it and steam them for 15-20 min
  9. After 20 min turn of heat, remove steamed batties in plate and let them cool down
  10. Once batties cool down, cut each one of them in four pieces
  11. Heat oil in deep pan on medium heat
  12. Once oil heats, add batti pieces, fry them on medium heat until golden brown
  13. Enjoy hot crispy batti with dal and ghee

Tips

  1. This recipe can be prepared with coarse wheat flour
  2. Coarsely grounding all spices gives nice flavor and taste to batti
  3. Rubbing dry flour with oil essential step for crispy batti

How to serve

  1. Serve hot
  2. Serve with Dal and ghee

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