Dal baati is a traditional Indian dish composed of lentils, roasted wheat balls and spicy mango pickles. The dish is very flavorful and full of spices like red chili and coarsely ground mustard. The baati, or roasted wheat balls, absorb some of the flavors of the lentils while also helping to cool the mouth.
Because making dal baati can be a rather involved process, shortcuts aren't just welcome, they're sometimes necessary. Fortunately, you can make the baati part of dal baati in the microwave.
Here's what you'll need:
- Measuring cups
- Wheat flour
- Baking powder
- Salt
- Cumin
- Flour sifter
- Small bowl
- Cutting board
- Sharp knives
- Small onion
- Garlic cloves
- Green chilies
- Wooden spoon
- Clarified butter (ghee)
- Water
- Cheesecloth
- Microwave crisping plate
Step 1:
Measure 1.5 cups of wheat flour, 1 tsp. of baking powder, 1/2 tsp. of salt and 1 tsp. of cumin into a flour sifter. Hold the sifter over a small bowl and sift the ingredients through into the bowl. This helps keep the dough from clumping.
Step 2:
Chop up one small onion, two green chili peppers and one clove of garlic. Add them to the sifted, dry ingredients and stir.
Step 3:
Add 1 1/2 tbsp. of clarified butter and 1/2 cup of water to the bowl and stir until the dough begins to clump together. Knead the dough together the rest of the way with your hands.
Step 4:
Mold the dough into golf-ball-sized balls. The surface will tear and crack; don't worry, this is normal.
Step 5:
Dampen a piece of cheesecloth with water and spread it over the baati balls. This keeps them moist while you prepare the microwave.
Step 6:
Place a microwave crisping plate in the microwave for 2 minutes. If your microwave has a "crisp" mode, use it. If not, set power to "high."
Step 7:
Remove the hot plate from the microwave and place the baati balls on it. Heat them in the microwave on "forced air mode" or "low" power for 10 minutes.
Step 8:
Change the power to "crisp" or "high" for 3 minutes and heat the baati again to finish it.
Step 9:
Serve baati balls with melted ghee and hot, spicy lentils, or dal.