Mix all ingredients (take 1 tbsp ghee only) and make very stiffddough.
Cover and keep for an hour.
Kneed till amooth and round.
Make small balls from dough say of the size of tennis balls.
Place these balls called batis in the oven for 8-10 minutes tohhalf-bake.
Remove from oven, take a kadai pour remaining 2 tbsp ghee.
Then in that ghee add those half-baked batis and cover.
Keep flame low and cook for 8-10 minutes, in between change the sides of batis, till light brown in color.
Wash and pressure cook dal in 2 cups of water.
Cool,beat dal with whipper adding some more water and keep aside.
Heat ghee in a suacepan and add the seeds.
Also add crushed ginger,curry leaves,green chillies,chopped tomato,asafeotida and stir for a minute.
Now add red chilli powder,turmeric powder,dhania powder and some water.
Allow to cook for 2-3 minutes,add salt.
Add beaten dal.
check taste for salt and spiceness.
Garnish with chopped coriander.
Serve batis with dal, bati may be crumbled or dipped in dal.
2 cups slightly coarse wheat flour
1+2 tbsp ghee
1 tsp ajwain seeds(oregano)
1 tsp jeera (cumin seeds)
1/2 tsp sugar
salt to taste
1 cup water
1 cup toor dal
1 tbsp coriander leaves finely chopped
1 medium sized tomato finely chopped
8-10 curry leaves
3-4 green chillies splited in between
1/2" piece ginger crushed
1 tsp red chilli powder
1 tsp turmeric powder
1/2 tsp dhania powder
1/2 tsp mustard and cumin seeds
2 pinches asafoetida
salt to taste
2 tbsp ghee
3-4 cups water