Daal Baati with Khayri

Daal Baati with Khayri

aal Baati is one of my favorite and whenever I visit Chennai my sister always prepare for me, and this time was no difference. She made Daal Bhaati and Khayri for me and others and it tasted just awesome as ever.

Though I have tried making baati in microwave, oven but never exactly get the taste as my sis one! So here is what I had and sharing with you all.

Here is how baati cooker looks

For Baati


Wheat Flour - 1Cup
Semolina - 1tbs
Carom Seeds - 1/2 tsp
Salt - 1/2 tsp
Ghee/Oil - 2tbs + 5-6 tbs for severing.


1. Mix all the ingredient and form a stiff dough using water keep aside for 30mins.
2. Make small balls of dough. Heat baati cooker and place the balls.

3. Cover with lid and cook in medium flame for 30mins or until golden brown. Keep turning the baati every now and then.

If you are using microwave then the cooking time will be more, just
place the baati in rack and cook for 20mins, turn the baati and cook
for another 20mins or until golden brown.

Break the baati, pour ghee as much as you want and enjoy with daal.

For Daal:


Bengal gram/Chana Daal - 1/2 cup
Split Green Lentil / Hara Daal - 1/4 cup
Onion - 1 large [chopped]
Tomato - 1 medium [chopped]
Green chilli - 4 [chopped]
Redchilli Powder - 1tsp
Turmeric - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
Bay Leaf - 1
Salt - to taste
Oil - 2-3 tbsp
Ghee -
Water -
Coriander leaves - 2-3 tbsp chopped
Curry leaves - few


1. Soak the daals for 15mins and cook both the daals with water and turmeric in pressure cooker for 15-20mins and keep aside.

2. In a pan or wow heat oil or ghee, add bay leaf and cumin seeds, let it splutter.

3. Add chopped onion, green chilli and curry leaves, mix well and cook for a min.

4. Now add ginger-garlic paste and saute until onion turns light brown.

5. Add all powder masala and stir well. Add chopped tomato and cook until tomato become soft in medium flame.

6. Add cooked daal and mix well, cook for 2 mins with lid on in medium flame.

7. Now add salt and water and cook for 5mins in low flame, garnish with coriander leaves.

Server with ghee.

For Khyari


Cooked Rice: 2 Cups
Chickpeas Flour [ Besan] - 1/2 cup
Onion - 1 medium [chopped]
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Cashews - few
Raisins - few [optional]
Garlic - 4-5 pods crushed
Redchilli powder - 1tsp + 1tsp
Turmeric powder - 1/2 tsp
Bay Leaf - 1
Oil - 5-6 tbsp
Salt - to taste
Water - little + for boil
Curry leaves - few
Coriander leaves - chopped few


To make Gatta

1. Mix chickpeas flour with 1tsp redchilli, a pinch turmeric powder, salt to taste, few fennel seeds, 1-2tbsp oil and mix well. Add little water at a time to mix and to form rolls of mixture in cylindrical shape and boil in water for 10-15mins or until cooked.

2. Remove the gatta from water and cut in small pieces.

3. In a pan heat remaining oil add bay leaf, cumin, fennel and mustard seeds and allow them to crack, add garlic, chopped onion, curry leaves and saute only light brown.

4. Add cashews, redchilli and turmeric mix well.

5. Add gatta pieces and mix and fry for 2mins. Add rice and give a good stir, add salt and raisins cook for 5mins with lid on in medium flame.

Garnish with chopped coriander and enjoy...

And this delicious spread goes to Rak's Cooking For Guests” Event

And to Sonu's Flavours of Rajasthan a event started by Nayna.

And to Shanti's State Special...this recipes are very famous Rajasthan though different states prepare daal baati in little different way.