Mom-in-law’s speciality!!
Method :
For the Panchmel Daal
1/2 cup toor
1/4 cup moong daal
1/4 cup lal masoor
1/4 cup Chana daal
1/4 cup udad daal
Pressure cook the above mix with water, haldi, salt and 1 tej patta for 2 whistles.
Now heat ghee add jeera, laung, choti elaichi, minced ginger and green chillies. Sauté for a minute. Add chopped tomatoes, cook till tomatoes melt. Add this to the boiled daal. Now prepare a tempering by heating ghee and adding hing, jeera, khadi lal mirch and red chili pwdr. Pour over daal just before serving….garnish with freshly chopped dhania!
For the Baati/ Baafle
2 cup atta
1/2 cup sooji
1/2 cup besan
1/3 cup oil
Make a stiff poori like dough with the above. Shape into round lemon size balls. Flatten them like pedas. Press your finger in the middle of each Baati to make a small indentation. Boil water with a little salt and oil. Simmer Baatis in the water till they rise to the top. Bake these in a 425 oven till light golden, turning sides half way through. Then broil for 5-6 minutes…to deepen color. Now take each Baati in your palm and squish it slightly…to crack it a little…just as you would do for a khasta roti. Then Heat 2 heaped tbsp ghee in a flat pan….dip Baatis quickly and take out of the ghee. Serve hot with Panchmel daal!
PS: you can make Baatis…. plain or with a spicy stuffing of matar or alu!
Add on Dessert…Churma!
For the Churma
Make some plain Baatis…made by following the process stated above. Pound them really fine. Mix in ground sugar/ shakkar/ jaggery and cardamom…ready!
I use light brown sugar….tastes awesome!!:-)
Note: To really enjoy eating this….
Crumble Baati with hand, pour hot daal on top. Top with a tsp of melted ghee, a squeeze of lime and eat with hari chutney, bhune hue jeera alu, baingan ka bharta, achhar and hari mirch… and not to forget dessert of Churma….Enjoy!!
Other related recipes of interest
Matar stuffed Baatis
Recently I also tried making Panchmel Dal & Baati/Baafle in my newly accquired Clay pots to wonderful results! Here are the links sharing the procedure followed….
For the Clay Pot Panchmel Dal
For the Clay Pot Baatis/Baafle