Stories
56-Ingredient Dhokla Bati: A Spicy Breakfast Delight Everyone Will Ask For!
- •This 56-ingredient Dhokla Bati is a unique blend of lentils, grains, spices, and vegetables, offering a delightful change from usual breakfast items.
- •Prepare the base by soaking and coarsely grinding moong, chana, masoor, urad dals, and rice for a textured bati.
- •A mix of flours like wheat, gram, semolina, millet, corn, and ragi creates a unique taste; use available flours if some are missing.
- •Spices such as carom seeds, cumin, coriander, black pepper, fennel, clove powder, fenugreek, mint, red chili, garam masala, turmeric, and asafoetings provide a spicy flavor.
- •Enhance taste with finely chopped green chilies, spring onion, spinach, mint leaves, curry leaves, peas, green coriander, and ginger-garlic paste; adjust chili for children.
- •Combine the lentil mixture with flours, knead a stiff dough, and shape into round batis, pressing the center for traditional form.
- •Bake the batis in a bati maker, oven, air fryer, or appam pan on low to medium heat until golden and crispy.
- •Serve hot bati by breaking it, dipping in desi ghee, and pairing with spicy red chili chutney, curd, or Panchmel dal.
- •While 56 ingredients are ideal, the recipe can be adapted with available ingredients; taste, aroma, and texture may vary.
Key Questions Answered
To prepare the base, thoroughly wash moong dal, chana dal, masoor dal, urad dal, moth mogar, moong mogar, black urad dal, and rice. Soak them in water for about 3 hours, drain the water, and then coarsely grind the lentils so they retain a good texture.
The dough uses coarse or grainy wheat flour as the main base, combined with smaller quantities of gram flour, semolina, millet, corn, ragi, mixed gram flour, jowar, singhara, and rajgira flour. However, the recipe can still be made using whatever flours you currently have available at home.
The prepared batis can be baked on low to medium heat in a bati maker, traditional oven, air fryer, or appam pan until golden and crispy. Serve them hot by breaking them in the middle, dipping them in desi ghee, and pairing with spicy red chili chutney, curd, or Panchmel dal.
