Take all flour for baati and mix with ghee or oil properly. Add salt, buttermilk and then knead a soft dough with the help of water. Keep aside for 15-20 min.
Simultaneously boil daal with turmeric and salt and jaggery and imli pulp in a pressure cooker for 2-3 whistles and let cool.
In the meanwhile preheat the gas tandoor and prepare small balls of prepared dough. Place them separately in the wire rack and cook while changed the sides every few minutes.
Prepare Tadka for daal- take a pan, add some ghee, Asafoetida, cumin seeds and tomatoes. Add some salt and cover till mushy. Add chillies, ginger and chillies. Add cooked daal and mix well with hand blender. Add green coriander and boil for a couple of minutes. Add red chilli ghee to garnish.
For Tadka Mirchi- Take a pan, add oil, add asafoetida, mustard seeds, cumin seeds, coriander powder, red chilli powder, salt to taste and cook for a few minutes. Take down and add vinegar to have a comparatively long shelf life.
When baatis are ready, serve them by slightly breaking them and dipping them in ghee, along with daal Tadka, Tadka mirchi, green chutney, sev, salad and buttermilk..
Enjoy the feast..
