महाराष्ट्रीयन दाळ बट्टी | Dal bati Recipe| No Fry recipe | Maharashtrian Dal Batti | Pan recipe

Prep time
30 min
Cooking time
20 min
Cousine / Course

Ingredients dough

  • रवा / सूजी / Semolina – 1 cup
  • गहु पीठ/ गेहू आटा/ Wheat flour – 1.5 cup
  • हळद / हल्दी / Turmeric – 1/2 tsp
  • ओवा / अजवाइन / Ajwain – 1 tsp
  • मीठ / नमक / Salt – as per taste
  • बेकिंग सोडा / Baking Soda – 1/4 tsp
  • तेल / Hot Oil – 2 tbsp
  • तूप / घी / Ghee – 1 tbsp

Instructions – Making Dough

  1. Take mixing bowl add semolina, wheat flour, turmeric, ajwain / carrom seeds, salt, baking soda, 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/ khasta
  3. Knead medium dough use little water at a time
  4. Cover the dough and set aside for 25-30 min

Instructions – Making Batti

  1. Take dough and knead to make it smooth, divide in 4-5 small pieces
  2. Grease platform, take a portion, roll it flat like chapati
  3. Add few drops of oil, spread all over evenly, fold in half
  4. Add few drops of oil, spread all over and fold in quarter.
  5. Now collect, roll in your palms to make it round seal all open sides
  6. Repeat for all the portions
  7. Take a pan, add a spoon of ghee, add batis to pan, cover and cook on low
  8. Turn and repeat again for other side, continue to cook both sides till golden and crisp
  9. Now cook the batis on sides till golden, by stacking them vertical in pan
  10. Crispy bati is ready


  1. Rubbing dry flour with oil essential step for crispy batti
  2. Cook on low till golden from all sides
  3. Corn aata / meal is an alternative to sooji/semolina
  4. Cook in non stick pan for good results with less ghee/oil

How to serve

  1. Serve hot
  2. Serve with Dal and ghee


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