Download Bhavna's Kitchen apps for Android, iPhone and iPadMore recipes at http://www.bhavnaskitchen.comhttp://www.indianrecipevideo.comhttp://www.veggierecipevideos.com*********************************************************************************************************RECIPE DESCRIPTION:IngredientsFOR THE BATI Wheat flour 1 Cup (16 tbs) Rava 1⁄4 Cup (4 tbs) Cumin powder 1⁄4 Teaspoon Carom powder 1⁄4 Teaspoon Fennel powder 1⁄2 Teaspoon Baking powder 1⁄2 Teaspoon Salt 1 Teaspoon (to taste) Yogurt 1 Tablespoon Ghee 2 Tablespoon, melted Water 1⁄4 Cup (4 tbs)FOR THE CHURMA Wheat flour 1 Cup (16 tbs) Rava 1⁄4 Cup (4 tbs) Ghee 1⁄4 Cup (4 tbs), melted (for mixing the dough) Milk 2 1⁄2 Tablespoon Powdered nuts 1⁄4 Cup (4 tbs) (almond, pistachio and cashew powder) Cardamom powder 1 Tablespoon Sugar 1⁄4 Cup (4 tbs), powdered Ghee 2 Tablespoon, melted (for mixing the churma)FOR THE DAL Cooking oil 2 Tablespoon Mustard seeds 1 Teaspoon Dry red chillies 3 Medium Cumin powder 1 Teaspoon Turmeric powder 1⁄4 Teaspoon Onion 1 Medium, chopped Green chilli paste 1 Tablespoon Garlic paste 1 Tablespoon Ginger paste 1 Tablespoon Salt 1 Teaspoon (to taste) Curry leaves 1 Medium Tomatoes 1 Large, chopped Mixed dal 2 Cup (32 tbs), soaked in water (moong dal, channa, tur, massor, urad, mutter) Garam masala 1 Tablespoon Lemon juice 2 TablespoonFOR GARNISHING Coriander leaves 2 Tablespoon, finely chopped Almonds 1⁄2 Teaspoon, slivered Pistachio 1⁄2 Teaspoon, slivered Cashew 1⁄2 Teaspoon, sliveredDirectionsGETTING READY 1. For the bati: In a large mixing bowl, add and combine together wheat flour, rava, cumin powder, carom powder, fennel powder and salt to taste. Once mixed well, stir in the ghee, yogurt and mix well into a grainy texture. Slowly pour water and knead the grainy texture well into a firm dough. Cover the dough and set it aside for about 30 minutes. 2. For the churma: In another large mixing bowl, add and combine together wheat flour, rava, and ghee into a grainy texture. Slowly pour in the milk and knead the grainy texture well to make a stiff dough. Cover the dough and set it aside to rest for about 30 minutes. 3. Preheat the oven to 350 degrees F for the bati and churma. MAKING 4. In a pressure cooker, heat the oil and add mustard seeds, dry red chillies, cumin seeds, turmeric powder, onion, green chilli paste, garlic paste, ginger paste, salt, curry leaves, tomato, mixed dal with the water and garam masala. Mix until well incorporated and cover the cooker with the lid. Cook the dal for about 4 whistles. Once done, set it aside and let the pressure inside the cooker come down. Once the pressure is down, open the lid add lemon juice and mix well. 5. Take the dough for the bati and pinch lemon sized balls. Make the texture of the balls smooth and then flatten it. Once done, make a thumbprint in the center and place it on a baking sheet. Repeat this step until all the balls are made and line them about 1 inch apart on the baking sheet. 6. Take the dough for the churma and break into half. On a wooden board, place the dough one at a time and using a rolling pin, roll out each dough into a flat roti. Once done, set these rotis alongside the bati's. 7. Bake this tray in the preheated oven at 350 degrees F, for 15 - 18 minutes or until golden brown. In between the baking time, turn the rotis and bati's over once in order for even baking of the two. 8. Once done, remove the rotis and set them aside on a plate to cool them down. Remove the baked bati's onto a serving plate and brush them evenly with melted butter. 9. Once the rotis have cooled down, break them into small pieces and put them in a food processor. Blend this into a grainy texture for making the churma. Once done, transfer it into a mixing bowl and add the cashew, pistachio, almond, cardamom powder and sugar. Mix well. Stir in the ghee and mix until well incorporated. SERVING 10. On a large serving plate or tray, place the bati plate and two bowls. In one bowl, add the churma mixture garnished with some almond, cashew and pistachio. In the other bowl, add the cooked dal garnished with coriander leaves and serve hot.
