Preparation Time: 60 min

Cook Time: 15 min

Total Time: 75 min

Servings: 30 Baati

Ingredients

Bati

• 500g – Chapati flour
• 275g – Bhakhri flour
• 225g – Besan
• 10g – Jeeru
• 30g – Salt
• 150g – Oil
• 1g – Soda
• 500g – Milk

Bati – 2

• 750g – Bhakhri flour
• 250g – Besan
• 575g – Water
• 25g – Jeeru
• 30g – Salt
• 150g – Oil
• 1g – Soda

Dal

• 700g – Black gram
• 300g – Chana dal
• 3kg – Water
• 50g – Salt

FOR TEMPERING dal

• 150g – Ghee
• 30g – Cumin seed (jeera)
• 80g – Chilly
• 50g – Ginger
• 10g – Turmeric powder

Dal – 2

• 300g – Channa dal
• 300g – Tuver dal
• 300g – Mug dal
• 100g – Urad dal
• 8ltr – Water
• 60g – Salt
• 60g – Sugar

FOR TEMPERING dal – 2

• 150g – Ghee
• 25g – Rai
• 25g – Jeeru
• 5pic – Laving
• 2inch – Taj
• 5pic – Sukha Mirchi
• 5pic – Badia
• 50g – Chilly
• 25g – Ginger
• 500g – Tomato
• 10g – Turmeric powder
• 20g – Chilly powder
• 20g – Dhania powder
• 40g – Lemon juice

Procedure

1. Measure and keep all the ingredients ready for the Dal Bati.