1Cup Whole Wheat Flour
¼ Cup Rava
4 tbsp Ghee
¼ tsp cardamom powder
ghee for deep-fry
5 Tbsp Chana dal
5tbsp arhar dal
5tbsp Green Moong Dal
1tbsp Urad Dal
Salt to taste
3 tbsp ghee
3 cloves, 2 tejpatta
Pinch of heeng
1 tsp garlic Paste
1 cup finely Chopped Onions
1 cup finely Chopped Tomatoes
1 tsp Dhania Powder
1/2 tsp turmeric
1 tbsp chillli powder
1/2 tsp Garam Masala
1 tbsp finely dhania
1 cup Coarse whole wheat Flour
1/2 cup rava
2 tbsp Besan
1/2 cup milk
4 tbsp ghee
1 tsp saunf
1/4 tsp Ajwain
Salt to taste
Ghee for deep-frying
4tbsp melted Ghee
8 tbsp finely Chopped Onions
2 tsp lemon Juice
• Combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.
• Divide the dough into 8 equal portions.
• Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).
• Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.
• Drain on an absorbent paper and allow them to cool.
• Break the fried dough portions into small pieces with your hands and blend in a mixer into a fine powder.
• Add the almonds, cardamom powder and powdered sugar and mix well. Keep aside.
• Clean and wash the dals. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
• Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
• Heat the ghee in a deep non-stick kadhai, add the cloves, bayleaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for a few seconds.
• When the seeds crackle, add the garlic paste and onions and sauté on a medium flame for 2 to 3 minutes.
• Add the tomatoes, coriander powder, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
• Add the cooked dals (along with the water) and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
• Add the coriander and mix well. Keep aside.
• Combine all the ingredients in a deep bowl and knead into a semi-stiff dough, without using any water.
• Divide the dough into 8 equal portions and shape each portion into an even sized round.
• Flatten the rounds, make a small indentation in the center of the baatis using your thumb. Keep aside.
• Boil enough water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while turning them occasionally. Drain and allow them to cool completely.
• Heat the ghee in a deep non-stick kadhai, add 4 baatis at a time and deep-fry till they turn golden brown in colour from all the sides.
• Repeat step 7 to deep-fry the remaining 4 baatis in one more batch. Drain on an absorbent paper and keep aside.
How To Serve
• Warm the dal again till piping hot.
• Arrange 2 baatis on a serving dish, break them into pieces and pour 1 tbsp melted ghee evenly over it. Pour ¼ of the dal evenly over it. Sprinkle 2 tbsp of onions and ½ tsp lemon juice evenly over it.
• Repeat step 2 to make 3 more servings.
• Serve immediately with churma.