Here I am sharing a very simple and easy recipe to make protein-rich moong dal masala bati.
Ingredients for grinding
- 1 cup split yellow gram (yellow moong dal)
- 1 tbsp fennel seeds (saunf)
- 1 tbsp coriander seeds (sabut dhania)
- ½ tsp cumin seeds (jeera)
- 1 green chilli (hari mirch)
- 1″ piece of ginger (adrak)
Grind the ingredients
- wash and soak moong dal for 2 hours. Wash once again and drain the water.
- Dry roast coriander seeds, fennel seeds, and cumin seeds until warm. Switch off the flame.
- Now put all the ingredients in a mixer jar and grind coarsely.
Ingredients for 16 to 18 bati-
- 2 cups coarse wheat flour (mota gehu ka atta)
- ½ cup gram flour (besan)
- 1/4 cup semolina (suji)
- 3 to 4 tbsp ghee (desi ghee)
- ½ tsp carom seeds (ajwain)
- 1/4 tsp turmeric powder (haldi)
- 1 tsp red chilli powder
- 1 pinch asafetida (heeng)
- 3 tbsp curd (dahi)
- ½ tsp sugar
- 1/4 tsp baking soda
- A handful of fresh coriander leaves
- Salt according to taste
- Sufficient ghee to dip bati
Method to make moong dal masala bati
- In a deep plate, combine wheat flour, gram flour, and semolina.
- Add turmeric powder, red chilli powder, sugar, salt, carom seeds, asafetida, and baking soda, and mix well.
- Drizzle 3 tbsp ghee over the flour mixture and mix it properly. The flour mixture should hold its shape when pressed with a fist. If necessary, drizzle some more ghee.
- Now add curd and the moong dal mixture, along with a handful of finely chopped fresh coriander leaves. Mix well and knead into a stiff dough. If necessary, add a little water.
- Cover the dough and keep it aside for 15 to 20 minutes.
- Now divide the dough into equal portions and shape each portion into a ball. Flatten it and brush a few drops of ghee (this keeps the bati soft from inside), then shape it into a ball again.
- There may be a few crack marks on the edges of the bati. This is because the dough is stiff, and it also ensures that the bati will bake properly all the way through.
- Brush the appam pan with ghee and heat it on a medium flame.
- Lower the flame, place the bati in the appam pan, and at regular intervals keep rolling the bati and bake it until it turns golden (it takes 15 to 20 minutes).
- Take out the bati from the appam pan and slightly press it. Immediately dip it in melted ghee for a minute, take it out, and keep it in the serving bowl.
- Moong dal masala bati is ready to serve.
Serving idea
- Serve moong dal masala bati along with panchmel dal / dal tadka / kadhi /
