Daal Baati with Khayri

Daal Baati is one of my favorite and whenever I visit Chennai my sister always prepare for me, and this time was no difference. She made Daal Bhaati and Khayri for me and others and it tasted just awesome as ever.

Though I have tried making baati in microwave, oven but never exactly get the taste as my sis one! So here is what I had and sharing with you all.

Here is how baati cooker looks

For Baati

Ingredients:

Wheat Flour - 1Cup

Semolina - 1tbs

Carom Seeds - 1/2 tsp

Salt - 1/2 tsp

Ghee/Oil - 2tbs + 5-6 tbs for severing.

Water

Method:

1. Mix all the ingredient and form a stiff dough using water keep aside for 30mins.

2. Make small balls of dough. Heat baati cooker and place the balls.

3. Cover with lid and cook in medium flame for 30mins or until golden brown. Keep turning the baati every now and then.

If you are using microwave then the cooking time will be more, just

place the baati in rack and cook for 20mins, turn the baati and cook

for another 20mins or until golden brown.

Break the baati, pour ghee as much as you want and enjoy with daal.

For Daal:

Ingredients:

Bengal gram/Chana Daal - 1/2 cup

Split Green Lentil / Hara Daal - 1/4 cup

Onion - 1 large [chopped]

Tomato - 1 medium [chopped]

Green chilli - 4 [chopped]

Ginger-garlic paste - 1tsp

Redchilli Powder - 1tsp

Turmeric - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Bay Leaf - 1

Salt - to taste

Oil - 2-3 tbsp

Ghee -

Water -

Coriander leaves - 2-3 tbsp chopped

Curry leaves - few

Method:

1. Soak the daals for 15mins and cook both the daals with water and turmeric in pressure cooker for 15-20mins and keep aside.

2. In a pan or wow heat oil or ghee, add bay leaf and cumin seeds, let it splutter.

3. Add chopped onion, green chilli and curry leaves, mix well and cook for a min.

4. Now add ginger-garlic paste and saute until onion turns light brown.

5. Add all powder masala and stir well. Add chopped tomato and cook until tomato become soft in medium flame.

6. Add cooked daal and mix well, cook for 2 mins with lid on in medium flame.

7. Now add salt and water and cook for 5mins in low flame, garnish with coriander leaves.

Server with ghee.

For Khyari

Ingredients:

Cooked Rice: 2 Cups

Chickpeas Flour [ Besan] - 1/2 cup

Onion - 1 medium [chopped]

Cumin Seeds - 1/2 tsp

Fennel Seeds - 1/2 tsp

Mustard Seeds - 1/2 tsp

Cashews - few

Raisins - few [optional]

Garlic - 4-5 pods crushed

Redchilli powder - 1tsp + 1tsp

Turmeric powder - 1/2 tsp

Bay Leaf - 1

Oil - 5-6 tbsp

Salt - to taste

Water - little + for boil

Curry leaves - few

Coriander leaves - chopped few

Method:

To make Gatta

1. Mix chickpeas flour with 1tsp redchilli, a pinch turmeric powder, salt to taste, few fennel seeds, 1-2tbsp oil and mix well. Add little water at a time to mix and to form rolls of mixture in cylindrical shape and boil in water for 10-15mins or until cooked.

2. Remove the gatta from water and cut in small pieces.

3. In a pan heat remaining oil add bay leaf, cumin, fennel and mustard seeds and allow them to crack, add garlic, chopped onion, curry leaves and saute only light brown.

4. Add cashews, redchilli and turmeric mix well.

5. Add gatta pieces and mix and fry for 2mins. Add rice and give a good stir, add salt and raisins cook for 5mins with lid on in medium flame.

Garnish with chopped coriander and enjoy...

And this delicious spread goes to Rak's Cooking For Guests” Event

And to Sonu's Flavours of Rajasthan a event started by Nayna.

And to Shanti's State Special...this recipes are very famous Rajasthan though different states prepare daal baati in little different way.