USHA'S KITCHEN

DAL ( Serve with Battis )
Ings: 2 tbsp Oil or Ghee, 1\2 tsp Chaat masala
Each dal two table spoon, soak for 4 – 5 hrs
Tur dal, Moong Dal, Whole Black Urad dal,
Channa dal, Rajma and split Green Moong dal.
Grind to paste: All cut vegetables, 1 Tomato, 1 Onion,
2 green Chilly, a piece of Ginger and 4 -5 cloves
Garlic, 1\2 tsp Turmeric pd, Garam masala and
Cumin , 1 tsp red Chilly pd and Coriander pd.
METHOD: Soak all the dals together for 4 – 5 hours,
then pressure cook until soft and tender. Grind all above
ings in a mixer grinder to get a fine paste. Put a pan to heat ,
add oil or ghee into this the paste and stir until leaves the sides
of the pan. Now add the dals, salt and the chaat masala, cover
and cook for 8 -10 mins. Serve hot with the battis, onion, papad,
and garlic chutney. Garnish with Coriander leaves.

 

BATTI :-

(This is my signature dish and love
to serve it with a papad, onions and
Lasoon ki chutney)
Ings for the batti :( 9- 10 pieces)
1 1\2 cup Whole Wheat Flour
4 tbsp Gram Flour ( Besan)
2 tbsp Ghee, 1\2 tsp Red Chill pd
1\4 tsp Turmeric pd, 2-3 pinch of Baking pd
3 tbsp Curd, Salt to taste, Water for dough
Method : Mix all above ingredients and using
water make a tight dough. Let it rest for 2-3 hours.
Preheat the oven, make lemon size balls and press
in the center with the thumb. Arrange all the battis
on a tray and put in the oven at 180 degree centigrade.
Check the battis and turn them over(they should be
done by 30 – 40 mins. Take the battis out and soak
them in ghee only.
These battis can be done in a gas tandoor also.
The dough will be the same. Just put the gas
tandoor to heat and arrange all battis on the
wire grill, cover the lid and bake for 20 mins
on slow flame. Soak in ghee.

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