Serves 1
Directions
- 1Grind the soaked moong dal in a blender until smooth, ensuring there are no whole grains left.
- 2Transfer the dal paste to a mixing bowl and add red chili powder, coriander powder, turmeric powder, salt, crushed carom seeds, asafoetida, crushed fennel seeds, crushed coriander seeds, white sesame seeds, chopped green chili, grated ginger, and chopped fresh coriander.
- 3Mix all ingredients together, then add baking soda and one spoonful of ghee.
- 4Gradually add whole wheat flour to the mixture, kneading until a dough forms without adding any water.
- 5Divide the dough into portions, roll out each into a flat circle, apply a little ghee, sprinkle with dry flour, fold, roll again, and roll up into a tight cylinder.
- 6Cut the cylinder into pieces using a thread or knife, shape them into small balls by flattening the cut side, and set aside.
- 7Cook the bati pieces in an appe pan over low heat until golden brown on all sides.
Ingredients
- moong dal, soaked
- red chili powder
- coriander powder
- turmeric powder
- salt
- carom seeds
- asafoetida
- fennel seeds, crushed
- coriander seeds, crushed
- white sesame seeds
- green chili, chopped
- ginger, grated
- fresh coriander, chopped
- baking soda
- ghee
- whole wheat flour
Equipment
blendermixing bowlrolling pinthreadappe pan
Tips
- The bati can be deep-fried or pan-cooked in a kadhai instead of an appe pan.
- The cylinders can be cut into individual bati portions using either a knife or a thread.
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