Tuesday, February 1, 2011

Stuffed Dhal Batti

I have been meaning to try this recipe for quite some time now. I first tasted this in Bombay during one of my visit. It was totally new to me. TO have batti (essentially atta baked) submerged in a bowl of dhal was a fascinating experience for me. So finally I looked up online and fond this video. Hmm.. stuffed bati now that is even better - roti, curry and dhal all in a bowl. I had to try it now..

Stuffing :
- 2 -3 medium potatoes boiled and mashed
- 1 carrot shredded and boiled
- handful of peas boiled
- chili powder to taste
- 1/4 tsp turmeric powder
- 1 tsp oil
- 1 tsp cumin
- salt to taste.

1. In a pan pour oil and add cumin. Once it splutters add the vegetables, salt, chili powder and turmeric. Mix them well. You should be able to make small balls from it. Keep them aside.

- 2 cups of atta/Whole wheat flour
- 1 tsp oil
- salt
- 1 tsp ajwain
- water as required.

1. Mix all the ingredients to a stiff dough. Separate them to golf sized balls.
2. Roll them to small circles and in the middle add your stuffing and seal them tight.
3. Preheat oven to 350 degree and bake these for 20 minutes. Do not place them in cookie sheet. Place them directly on the oven. Turn them over and bake for another 10 minutes.
4. Remove and brush them with ghee.

Dhal: (I went wild here. I did not follow any measurement in particular)
- 1 cup toor dhal
- 1/4 cup split green moong
- 1/4 cup yellow moong
- 1/4 cup split black urad
- 1/2 cup massor dhal
- 1/2 cup channa dhal
- 1 tomato chopped
- 1 tsp oil
- 1 tsp jeera
- 1-2 green chilies
- 2 red chilies
- salt to taste

1. I used the slow cooker but pressure cooker will work great too. I cooked the dhal till it becomes tender. About 4 hours on high when using slow cooker.
2. In a wide pan add the oil, jeera and the chilies. Cook till it is slightly brown. Add your tomatoes and cook till it is slightly tender. Add your dhal, salt and let it boil for 5 minutes. You can garam masala but I skipped it.

Putting it all together:
Just before serving break a bhati, pour dhal over the top and add a teaspoon of ghee to it. Eat it piping hot. The mild taste of dhal and the hard bhatti makes an awesome combination. Do not make this step ahead. You need it to be done just before you serve it.

Sending it to BookMarked recipe hosted by Priya.



Looks delicious!!


Droolworthy stuffed batti..

Priya (Yallapantula) Mitharwal

wow K & G, a great job guys, love it.


mmmm..mmm. I've never made dal bhatti myself and have been looking for a recipe. Yours looks delicious. Thanks for sharing.

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