Dal Baati Choorma and The Hot ,hot Summers of Rajasthan

Mharo Rajasthan.The sands of time rise up to meet you here.I may not be born and brought up here, but I chose it to be my home.  Along with the sand and the stone and the stories they  tell you, there's the food that is even better.My favorite is the Dal Baati and Choorma.The dish is simple and hearty.And every household has their own additions but the binding factor is the liberal use of ghee.Summers are not generally the time when I would make this dish but #goodfoodmag July issue was too tempting. Yes I made these last month, but was unable to blog about it. 
Traditionally served in leaf pattals or plates made of leaves, these are so tasty ,your are always in danger of over eating.
Traditionally the dal is made with Arhar, Chana ,Urad and or Moong Dals.
Boiled and cooked till pulpy ,they may or may not be tempered. Served generously with you got it ,ghee.
And the Choorma is a side dish or a dessert.

All you need is a gas tandoor or oven and some plain dough.
Summers are good for Baati, the heat of the sun bakes them in pits dug up in the sand.
They keep well and can easily be carried and freshened by dipping in ghee.
For the
Dal Baati Choorma and the Hot, hot summers of Rajasthan...
You need
500 gms whole wheat flour
150 gms semolina
150 mils plus some extra fresh dedi ghee or clarified butter
1 tsp salt
1 tsp ajwain seeds
2 pinches bicarbonate of soda or baking soda
You will have read about my aversion to kneading dough with my hand by now ,only because it makes taking pictures difficult.
Start with the whole wheat flour and semolina, salt, ajwain ,bicarbonate of soda or baking soda and 150 mils if the ghee in the food processor.
Knead to a hard dough using warm water and allow it to rest
On a lightly greased baking tray make small lemon sized balls of the dough and place till the oven pre heats to 180C.
Pop them in for 30 minutes, turn once and another 10 minutes will do.
If you are using a gas tandoor, you need to be around to monitor the baati.
Once the tandoor is hot enough, keep turning the baati ,it will take 20 minutes at least to cook.
Try one on the way and you'll be able to judge how much longer they need.
These are soft enough to be had without dunking in ghee, they already have a lit within.
You can also dip them in ghee and enjoy.
For the Choorma, just pound them with ground sugar ,cardamom powder and some nuts and enjoy.
Again more ghee or not is relative.
Any dal will do. Just ensure that the dal is not too heavily spiced and is a wee bit free flowing to be mopped up by the baati.
The Semolina makes the Baati soft and tastier.
And healthy.
This is a better snack in winters as compared to the pakoras or farsan, easier to make and digest and they warm your soul. A leftover Baati is an excellent accompaniment to your morning cuppa too...
So what are you baking today???