Dal bati, a traditional Rajasthani delicacy can now be enjoyed gluten free with Metta Gluten Free flour! Bati is basically a ball of dough baked and then submerged in ghee or for those who are vegan or dairy-free can submerge it in coconut oil instead for that same traditional taste and texture, but without the gluten and dairy. The process of making these yummy batis with Metta gluten free flour is the same as making the traditional wheat ones and we’re pretty confident you’ll agree!
Prep time: 20 minutes
Resting time: 15 – 20 minutes
Cook time: 60 – 70 minutes
Ingredients
Bati
- 2 cup flour / atta @mettaglutenfree
- 1 tsp Ajwain
- 2 tsp Dhaniya/ Coriander Powder
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ cup Ghee (or any oil for vegan version, I recommend coconut oil)
- Warm water to knead
Dal or Lentil
- 1 cup moong dal / green gram dal
- 1 Tbsp chana dal / bengal gram dal (soaked 30 minutes)
- 2 cup water
- 3 tsp Ghee (or sub any oil, coconut oil recommended)
- 3-4 Curry Leaves
- A pinch hing / asafoetida
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 1 green chilli (slit)
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ¼ tsp Garam Masala
- 1 tsp salt
- 2 tbsp coriander (finely chopped)
Instructions
Bati
- In a large bowl take add all ingredients except water. Mix well making sure the dough is moist. Add water as required and knead well. The dough should not be very soft, but it should be somewhat tight. Keep aside for some time.
- Pinch a small ball sized dough and roll. Use a butter knife to make “x” expression on the top of each bati.
- Bake at 350F for 30 minutes all sides. Alternatively, you can cook the bati in appe pan and cook on low flame for 30 minutes.
- Dip the bati in ghee or oil for more soft bati from inside.
Dal/Lentil
- Pressure cook dal with salt, turmeric and asafoetida.
- Prepare tadka or the tempering of the spices in hot oil in a pan over the stove with the ingredients above. Then mix the prepared tadka in the cooked dal and cook again on medium heat for 10-15 minutes. Garnish with fresh chopped coriander, onions, and tomatoes then serve and enjoy!
We’re grateful to Shuchi Tandon of @indianfusionkitchenrecipes for creating this recipe using Metta flour. This stylistic beautiful photo showcasing the batis is also her creation. We cannot thank her enough for her contribution and her talent. Also, check out her YouTube channel.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
