Dal,Batti,Chokha

Ingre­di­ents for Bat­ti

To make dough :
Wheat flour – 400 grams (2 cup)
Ajwain(carom seeds) – 1/2 tsp
Ghee – 2 tbsp
Curd – 3/4 cup
Bak­ing soda – 1/2 tsp
Salt – 3/4 tsp
Ingre­di­ents for stuffing(Pitthi)
Sat­tu – 200 grams (1 cup)
Gin­ger – 1 inch long piece
Green chilly – 2 to 4
Green coriander(dhaniya) – 1/2 cup(finely chopped)
Jeera(cumin seeds) – 1 tsp
Ajwain(carom seeds) – 1 tsp
Mus­tard oil – 1tsp
Pick­le spices – 1 tbsp
Lemon – juice of 1 lemon (if you prefer)
Salt – add to taste ( 1/2 tsp)

For the panch­mel dal
1/3 cup chana dal (split Ben­gal gram)
1/3 cup toovar (arhar) dal
1/3 cup moong dal (split green gram)
1 tbsp urad dal (split black lentils)
1 tbsp whole moong (whole green gram)
3 tsp chilli pow­der
1/4 tsp turmer­ic pow­der (haldi)
1 tsp corian­der (dha­nia) pow­der
1/2 tsp garam masala
3 cloves (laung / lavang)
2 bayleaves (tej­pat­ta)
1 tsp cumin seeds (jeera)
2 green chill­ies, slit
a pinch of asafoeti­da (hing)
2 tsp dried man­go pow­der (amchur)
2 tsp tamarind (imli) pulp
3 tbsp ghee
salt to taste

- Ingre­di­ents for Chokha

Brinjal(big) – 400 grams (1 or 2)
Toma­toes – 250 grams ( 4 medi­um sized)
Green chill­ies – 2 to 4 (fine­ly chopped)
Gin­ger – 1 1/2 inch long piece ( fine­ly chopped)
Green corian­der – 2 tbsp ( fine­ly chopped)
Salt – add to taste (1 tsp)
Mus­tard oil – 1 to 2 tsp
-How to make Lit­ti Chokha

Pre­pare dough for Bat­ti
Fil­ter the flour and keep it in a uten­sil, put Ghee, bak­ing soda, Ajwain and salt in flour then mix well. Beat curd and put it in flour as well. Knead a soft dough using warm water. Cov­er the dough and keep aside for 30 min­utes. Dough required to make Bat­ti is ready.

How to make Stuff­ing for Bat­ti

Wash, peel and fine­ly chop ginger(you can also grate it). Break the stems of the green chill­ies, wash then fine­ly chop them. Clean green corian­der, wash then fine­ly chop the leaves. Take out Sat­tu in a uten­sil put chopped gin­ger, green chill­ies, corian­der, lemon juice, salt, Jeera, Ajwain, mus­tard oil and pick­le spices in it. Mix all the ingre­di­ents prop­er­ly, if the Pit­thi seems dry then add 1–2 spoons of water to it, Sat­tu Pit­thi is ready.

How to make Bat­ti

Break off medi­um sized pieces from the dough. With the help of your fin­gers expand the pieces 2–3 inch­es in diam­e­ter. Place 1- 1 1/2 tsp Pit­thi on it, wrap up the dough piece and close from all sides. Press this stuffed pieces to flat­ten it a bit, Bat­ti is ready for cook .
Heat the Tandoor(furnace), place the stuffed pieces of dough in the Tan­door and cook it by turn­ing sides reg­u­lar­ly till they turn brown (tra­di­tion­al­ly Bat­ti is cooked on a Upla).

For the panch­mel dal
Clean and wash the dals and add 4 cups of water. Pres­sure cook for 2 to 3 whistles or till the dals are cooked.
In a bowl, com­bine the chilli pow­der, turmer­ic pow­der, corian­der pow­der, garam masala with 3 table­spoons of water and mix well. Keep aside.
Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chill­ies and asafoeti­da. When the cumin seeds crack­le, add the pre­pared masala paste and saut for 1 to 2 min­utes.
Add the cooked dals, amchur, tamarind pulp and salt and sim­mer for 5 to 7 min­utes. Adjust the con­sis­ten­cy of the dal before serv­ing and if required, add some water.

How to make Chokha for Bat­ti

Wash brin­jals and toma­toes then fry them. Allow them to cool, peel the skins, keep them in a bowl and mash with a spoon. Put the chopped spices, salt, oil and mix prop­er­ly. Brin­jal Chokha is ready.
If you prefe gar­lic and onion then peel 5–6 cloves of gar­lic then fine­ly chop them. Peel 1 onion, chop it fine­ly and mix the­se with brin­jal.

Aloo ka Chokha

Peel 4–5 boiled pota­toes break them into small pieces, add chopped gin­ger, green chill­ies, green corian­der, red chilly pow­der and salt to it then mix well. Aloo ka Chokha is ready.
Serve
Put Chokha in a bowl, dip hot Bat­ti in melt­ed Ghee, Bat­ti can also be bro­ken at the cen­tre and then dipped.

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