Step 1

For the Batla In a large bowl, mix all the ingredients together to make a stiff dough, adding a little water at a time.

Step 2

Divide the dough into smaller balls, and roll them using your palms to make them smoother.

Step 3

Bring water to a boil in a large pan. Add salt and turmeric, and then drop the balls and cook till they float on the surface.

Step 4

Place them on a kitchen towel to drain excess water.

Step 5

Once they are dried, bake them in the oven at 150 degree C for till crisp and golden on both the sides.

Step 6

For the Dal

Pressure cook the dal in 3 ½ cups of water for 3 whistles, by adding salt and turmeric powder. Let the steam escape and then add the hing and stir well. Add a little water if it is too thick, and bring to a boil.

Step 7

Meanwhile, heat ghee in a pan, add mustard seeds and let it splutter.

Step 8

Add red chilli powder, and quickly pour this tadka in the boiling dal. Add sugar and remove from the flame. Finish with coriander leaves.

Step 9

To Serve

Place two Bati on a plate, crumble them using your fingers, add a teaspoon of ghee, and pour the dal on top.