DAAL BAATI Is an authentic dish of Rajasthani people. All Rajasthani people swear by this dish.It is their go to food for any occasion which never goes wrong.Today i am going to show you all the tips and tricks to make a perfect lunch or dinner for your family.

There are only few things which you need to keep in mind while attempting this dish at your home,

• For making baati  you will need coarsely ground wheat flour to give you that crumbly effect after you bake them
• preferably the native people uses desi ghee if you can use that it will give you a best result.
• If you have gas Tan door at your home use that or else you can also make your own DIY gas Tan door with few of the household items.

Ingredients-

wheat flour (1 cup)

desi ghee (½  cup)

Tur Dal  (½ cup)

Moong Dal (¼ cup)

Curry Leaves (handful)

Chana Dal

Chillies ( 4 )

Garlic Cloves(4)

Turmeric powder (1 tsp)

Cumin powder( ½ tsp)

Red chilli powder (1 tsp)

coriander seeds ( ½ tsp)

coriander leaves (handful)

asafoetida (1 tsp)

For making baati-

1. Take 1 cup of coarsely grounded wheat flour or any wheat flour that you have, add 1½ tsp salt to it,Mix everything up and make a well in the middle you have to add 2 tbsp of desi ghee to it and Mix everything up and let that mixture gets combine well with the ghee. later on add water gradually to it . The one thing to keep in mind that you need to knead  a tough dough, so that the baati  can turn crispy and hold their shape perfectly.
2. After kneading the dough you have to make medium sized balls of it . Not to big and not to small.
3. After making the dough balls if you have the gas tan door, you can put this dough balls straight into the tan door and start cooking it on medium flame but if you don't have one what you can do is that put your tawa on the gas and keep a iron strainer on it which will allow the baati to cook evenly without exposing directly to the heat, and cover it up with any lid which fits the strainer size in this way you can make your own DIY Gas tan door .
4. After putting all the baati in the tan door  you will have to keep checking it regularly so that it does not get burnt. keep rotating the baati  on the tan door to let it cook evenly from all the sides.
5. After 15 min you will see that baati will start turning crispy and hard, once all sides are cooked and crispy you turn the flame low and let it cook more on low flame for further 5 mins.
6. Around 20 mins later your baati will be ready to eat. Here just last step is left to add whole lot of ghee into it and toss it just in desi ghee and your all shiny ghee dripping  Baati  are ready.

For making Dal-

1. Take half cup of Tur dal ¼ cup Moong dal and 1 tbsp Chana dal wash everything twice under running water. Add  1 tsp of turmeric powder to it and pressure cook it for 3-4 whistles.
2. For tadka you will need 2 tbsp of oil and to that add  ½ tsp of mustard seeds, 1 tsp of cumin seeds 1 tsp of asafoetida add curry leaves to it and let everything splutter nicely add  4 cloves of garlic, 4 green chillies and 1 tsp of coriander seeds nicely crushed into our tadka.
3. Let the off smell of garlic go away then add the pressure cooked dal to it and add all dry spices to it like 1 tsp of red chilli powder,1 tsp of coriander powder ½ tsp of cumin powder  and salt as per taste.Let it simmer for next 5-6 mins and add handful of coriander leaves to it and  mix everything well . Top it off with 1 tsp of desi ghee and turn the flame off .
4. Your DAAL BAATI is all set to eat serve it hot and with pickle of your choice and enjoy the Rajasthani Delicacy at your own house.