Name: Rajsthani Thali recipe by Neena Pandey at BetterButter
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 5
Ingredients: INGREDIENTS FOR DAL; Arhar dal; Chana dal; Moong dal chilka; Masoor dal chilka; urad dal; Tomato paste 2; Garam masala 1 teaspoon; Corriander powder ½ teaspoon; Red chilly powder ½ teaspoon; Asafoetida ¼ teaspoon; Mustard seeds ½ teaspoon; Cumin seeds ½ teaspoon; Cloves 4; Cinnamon powder ½ teaspoon; Bay leaves 2; Refined oil 1 tablespoon; Salt to taste; NOTE: Take all the dals according to your requirement, equally.; INGREDIENTS FOR BAATI; Whole wheat flour 2 cups; Carom seeds 1 teaspoon; Refined oil ¼ cup; pure ghee 1 cup; Water as required; Salt to taste; INGREDIENTS FOR CHURMA; Whole Wheat Flour 1 cup; Refined oil 1 tablespoon; Sugar powder ½ cup

Ingredients Serving: 5

INGREDIENTS FOR DAL
Arhar dal
Chana dal
Moong dal chilka
Masoor dal chilka
urad dal
Tomato paste 2
Garam masala 1 teaspoon
Corriander powder ½ teaspoon
Red chilly powder ½ teaspoon
Asafoetida ¼ teaspoon
Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Cloves 4
Cinnamon powder ½ teaspoon
Bay leaves 2
Refined oil 1 tablespoon
Salt to taste
NOTE: Take all the dals according to your requirement, equally.
INGREDIENTS FOR BAATI
Whole wheat flour 2 cups
Carom seeds 1 teaspoon
Refined oil ¼ cup
pure ghee 1 cup
Water as required
Salt to taste
INGREDIENTS FOR CHURMA
Whole Wheat Flour 1 cup
Refined oil 1 tablespoon
Sugar powder ½ cup
Cardamom powder ½ teaspoon
chopped dry fruits of your choice
Water as required
INGREDIENTS FOR PAPAD KI SABZI
Papad 10
Curd 1 cup
Cumin seeds ½ teaspoon
Asafoetida ¼ teaspoon
Turmeric powder ½ teaspoon
Red chilly powder ½ teaspoon
Gram flour 1 tablespoon
Water ½ cup
oil
Salt to taste
INGREDIENTS FOR BAJRE KA ROTLA
Bajra aata 1cup
Refined oil 1 teaspoon
Salt to taste

Instructions

METHOD FOR DAL
Wash and soak all the dals for 30 minutes.
Add these dals in the cooker add salt and give 3 whistles.
Take a wok and heat refined oil then add asafoetida, mustard seeds, cumin seeds, cloves, corriander powder, garam masala, cinnamon powder, bay leaves, red chilly powder, tomato paste and roast it well.
Then add salt and water and soaked dals and mix it well.
Now cook it for 10 minutes.
Your daal is now ready.
METHOD FOR BAATI
Take a bowl and add flour, carom seeds, salt, refined oil and kneed well then add water and make a tight dough and keep it aside for 30 minutes
Now take some portion form the dough and roll them into balls with the help of palms
Keep them inside gas tandoor and let it cook well.
Once cooked dip them in pure ghee pot and then serve it hot with daal.
FOR CORN BAATI: While rolling into balls add corn in it and repeat the afterwards process.
METHOD FOR CHURMA
Take a bowl and add whole wheat flour, refined oil and kneed well. Now make a tight dough with the help of water and keep it aside for 30 minutes.
Now take some portion form the dough and roll it into balls with the help of the palms.
Keep them inside tandoor and cook it well
Now dip it into pure ghee pot for 5minutes.
Break these baatis and crush them well in a grinder.
Take it out in a bowl and add sugar powder, cardamom powder and chopped dry fruits and mix them well.
Now keep it in a plate and garnish with some more dry fruits and silver foil and serve with dal baati.
METHOD FOR PAPAD KI SABZI
Fry the papads and keep them aside.
Take a wok and heat oil and crackle Cumin seeds and asafoetida.
Meanwhile take a bowl and add curd and ½ cup water and stir continusly.
Now add all the spices and salt in the wok and then add the curd.
Keep it stirring,till it starts leaving oil.
Then add the papads and mix it well.
Your sabzi is ready, serve along dal baati
METHOD FOR BAJRE KA ROTLA
Add refined and salt in the flour and with the help of water make a fine dough.
Spread the roti on the hands and make little holes with the help of knife.
Cook on the low flame
Serve with other dishes.

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