Indian street food recipes: Dal Bati
By Nandini Bhushan
Street food in India is a vibrant and integral part of culinary culture, offering diverse flavours, textures and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west, and from north to south, every corner of India offers unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions.
Also try: Indian street food recipes: Paruppu Vadai
Dal Bati
The hearty and satisfying Dal Bati is a famous dish from the streets of Rajasthan. It is often enjoyed with garlic chutney and a chilled glass of buttermilk.
Ingredients
(Makes about 8 to 10 Bati)
Toor dal: ½ cup
Chana dal: ¼
Moong dal: ¼ cup
Onion: 1 medium chopped
Tomato: 1 large chopped
Green chilli: 1 slit
Ginger garlic paste: 1 tsp
Turmeric powder: 1 tsp
Red chilli powder: 1 tsp
Coriander powder: 1 tsp
Garam masala: ½ tsp
Cumin seed: ½ tsp
Hing: 1 tsp
Ghee: 2 tsp
Lemon juice: 1 tsp
For Bati
Wheat flour: 2 cups
Semolina: ¼ cup
Ajwain: ½ tsp
Baking soda: a pinch ( optional)
Salt: ½ tsp
Ghee: 4 tsp ( plus more for dipping)
Step 1
Wash and soak the dal together for about half an hour. In a pressure cooker, add soaked dal, 3 cups of water, turmeric powder, salt, and pressure cook for about 3 to 4 whistles.
Step 2
Heat ghee in a pan. Add mustard seeds, cumin seeds and hing. Once spluttering, add the onion and saute until golden brown. To this, add ginger garlic paste and saute for a minute.
Step 3
Add tomato, green chilli and cook until soft. Add red chilli powder, coriander powder and garam masala. Finally, add the boiled dal and mix and simmer for 5 to 8 minutes. Adjust salt, add lemon juice and garnish with coriander leaves.
Step 4
In a mixing bowl, combine wheat flour, semolina, salt, carom seed and baking soda. Add melted ghee and mix until crumbly.
Step 5
Gradually add water and knead a stiff dough. Divide into lemon-sized balls and flatten slightly.
Step 6
Preheat the oven to 200 degrees Celsius or use a traditional Bati cooker. Bake the Bati for about 20 to 25 minutes, turning once halfway, until crispy and golden brown. Dip hot Bati in melted ghee before serving.
Step 7
To serve, place the Bati on a plate and pour hot dal over it. Add a spoonful of ghee on top and serve with onion salad, pickle and chhaas (buttermilk).
