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Rajasthan's Special: Dal Bati churma
Bati
Ingredients
1 1/3 Cup Whole Wheat Flour/Gehun ka atta
2/3 Cup Semolina/Sooji
3 Tbsp. Bengal Gram Flour/Besan
1/3 Cup Clarifying Butter/Desi Ghee
1 Tsp. Carom Seeds/Ajwain
Salt to taste
Enough water for kneading
Refined Oil/Ghee for frying
How to prepare
Combine wheat flour, semolina, Bengal gram and salt together and sieve. Add melted clarifying butter and mix with fingertips as a crumbs form. Add carom seeds and enough water for stiff dough.
Cover with wet muslin clothe and keep aside for 20 Minutes. Divide the dough into 10 equal portions and give shape of proper ball.
Heat the 1 Litre water in heavy bottom vessel. Place each portion one by one in vessal and boil for 15 minutes till to balls start floating on surface. Now drain the balls and keep aside for 10 minutes to cool.
Heat the enough oil or ghee in wok on high flame. Fry these balls in small batch of four in one time till to little golden on low flame. Drain and serve this hot bati with panchmel dal.
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