Life is a journey and during this long journey we make small trips in between to make change in our daily routine. To take break from all responsibilities, work and pressure. To taste different food, to see new places and to meet different people and explore new culture. Finally at last when this small journey come to an end we get back to pavilion. We started missing our own home, basically we start missing ghar ka khana, specially. And specially our own traditional food. For being an Ujjaini, I felt truly bliss from eating Dal bati plater.
Not only me, everyone from Our region I.e. Malwa(comprised of area Ratlam, Indore and Ujjain). We will relish on it anytime.
That wheat flour ball deeped in ghee with Spicy Dal, sauted boiled potato veg, garlic chatni and churma.. Aww!!!!! Heaven!!! Mouth watering!!!
Dal bati as originated from Rajasthan kings during wars. It is the mewar king war menu. They use to make while these flour balls and buried them in pit and cover it. During day time due to sunlight batis got baked and they eat it with lots of ghee and dal.
Later on it’s serving techniques have been modified. Serving with panchmel dal, gatte ki sabji chatni, churma to make it a wholesome Rajasthani platter. Our malwa region is close to Rajasthan and so our food is also inspired by Marwadi food. Mostly in Ujjain and Indore meal comprised of Baffle (wheat balls first boiled then roasted) , dal, boiled potato dry veg, garlic chatni and sooji laddoo.
Dal bati is very simple to cook , without any hassle and too much of after cooking work. It’s taste better when bati is baked in cos dung cakes, that smoke gives it different flavour. After baked it is deeper in to ghee vessel and served hot.
Dal is normal toor dal tadka or mix dal(panchmel dal) cooked in ghee with lots of spices, specially garam masala and hing.
Next is churma, churma is nothing but roughly powdered bati mixed with jaggery and lots of ghee. It is modified by adding dry fruits.
Finally the add ons to platter, boiled potato dry veg and lahsun(garlic) chatni. Simple boiled potato sauted with spices. Speciality of garlic chatni is it is not grinded in mixed but grinded on Stone(sil batta) awesome taste it gives.
Along with a this other recipes also added to platter like gatte ki sabji, moon dal pakode, kachori etc to make it a big Marwadi thali.
So next time if you go to Indore or Ujjain or any other place from Malwa enjoy this platter and share your reviews in comments.
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