Home Appliances
Ingredients
| Bati - Baked Wheat Balls | Dal - Lentil Soup |
| 250ml Ghee (or Clarified Butter) | 850ml Water |
| 5g Baking Powder | 1 Green Chilli |
| 5g Salt | 8 Fresh Curry Leaves |
| 250g Wheat Flour | 5g Cumin Seeds |
| A Pinch Fennel Seeds (or Carom Seeds) | 5g Garam Masala |
| To Adjust Water | 5g Turmeric Powder |
| 10g Ginger | |
| Garnishing | 30ml Ghee (or Clarified Butter) |
| To Garnish Coriander Leaves | 20g Shallots |
| To Garnish Fried Shallots | 20g Garlic |
| To Garnish Plain Yoghurt | 220g Yellow Lentils (or Pigeon Peas) |
| 250g Tomatoes | |
| A Pinch Chilli Powder | |
| A Pinch Coriander Powder | |
| To Taste Salt | |
| To Taste White Pepper Powder |
1. Methods for Bati
1. In a bowl, add wheat flour, salt, baking powder and about 100ml of ghee. Knead well to form dough.
2. Mix in fennel seeds. Adjust dough consistency with just enough water. Continue kneading until firm to touch.
3. Let dough rest for 15 minutes. Preheat oven with 4D Hot Air Mode at 180°C.
4. Divide dough to form 12 to 15 balls. Space well apart on baking tray. Make ‘X’ markings on top of each ball with knife and brush them with ghee.
5. Bake for about 15 minutes until brown, checking constantly to ensure that they do not turn too dark.
6. Once their surfaces turn crispy, remove from oven and soak in remaining ghee.
2. Methods for Dal
7. Cut and deseed tomatoes and green chilli.
8. Blend ginger, shallots, garlic and cut green chilli into rough paste with your Hand Blender.
9. In a medium-sized pan, heat up ghee, and fry cumin seeds until fragrant.
10. Add blended paste, curry leaves, turmeric, coriander and chilli powders. Continue frying for 3 to 5 minutes.
11. Add yellow lentils and water. Stir well.
12. Season with garam masala power, salt and white pepper. Boil until soft.
13. Add cut tomatoes. Pulse blend at low speed with your Hand Blender.
14. Garnish Dal with yoghurt, fried shallots and coriander leaves. Serve with Bati and ghee.
