Dal Baati in appam

 Dal Baati in appam 

Ingredients for baati :

Atta : 2 cups

Salt : 1 tsp

Baking powder : 1/4 tsp

Butter melted : 150 gm

Water : 1/4 cup or as needed

For dal : 

Moong dal : 1/2 cup 

Masoor dal : 1/4 cup

Chana dal (soaked for 30 mins) : 1/4 cup 

Water : 3 cups

Salt : 1 tsp

Turmeric powder to taste

Oil : 1 tsp

For tempering dal :

Butter/oil : 2 tsp

Mustard seeds : 1 pinch

Cumin seeds : 1 seeds

Onion chopped : 1

Ginger garlic paste : 2 tsp

Green chilli paste : 1-1/2 tsp

Tomato chopped : 3

Red Chilli powder : 1/2 tsp

Kitchen king masala : 2 tsp

Garam masala : 1/4 tsp

Salt : 1 tsp

Water : 1 cup + more

Coriander leaves chopped : 2-3 tbsp 

For dal :

1. In a pressure cooker add moong dal, masoor dal, chana dal, water and oil. Mix well. Cover with a lid and cook for 4 whistles on high. Let it cool down.

2. Heat butter in a pan. Add mustard seeds, cumin and let it splutter. Add onion and cook till translucent. Add ginger garlic paste and green chilli paste. Cook for a min. Add tomato and cook for few mins till it becomes soft and mushy & raw smell is gone. 

3. Add turmeric powder, red chilli powder, kitchen king, garam masala and salt. Mix and cook on slow flame. Add cooked dal mix well. Add 1 cup water or more according to the consistency of the dal. Boil & cook on slow for 5-10 mins. 

4. Add coriander leaves and mix well. Dal is ready.

Method for baati :

1. In a bowl mix atta, salt, baking powder and butter. Mix well till it becomes crumbly. Add water and knead it to a tight dough.  

2. Pour oil in appam pan and heat it. Make small balls from the dough & make cross mark on each ball. Keep the balls in appam pan, cover and cook on slow for 10-12 mins. Change the side and again cook on slow for 10-12 minutes. Now it has changed the color & cooked properly. 

3. Now dip all the bati in melted butter and serve with dal.

4. Serve hot.

Cook, Click & Post before you have a toast!