• Toor Dal – ¼ Cup
• Chana Dal – ¼ Cup
• Urad Dal – 1 tbsp.
• Moong Dal – ¼ Cup
• Green Gram – 1 tbsp.
• Bay Leaf – 2
• Cloves – 3
• Cumin Seeds – 1 tbsp.
• Hing (Asafoetida) – A Pinch
• Green Chillies – 2
• Ghee – 2 tbs.
• Mango Powder (Amchur) – 2 tbs.
• Tamarind Extract – ¼ Cup
• Red Chilli Powder – 2 tsp.
• Turmeric Powder – ¼ tsp.
• Coriander Powder – 1 tsp.
• Garam Masala – 1 tsp.
METHOD:
For Churma
1. Take a deep bowl and mix whole wheat flour, rava and ghee
2. Add enough water to make a dough
3. Divide this dough into 8 equal parts and roll each of these into balls
4. Now, flatten the balls into discs and press the centre to form an indent
5. Deep fry the discs in ghee (on a low flame) till golden brown (ensure that the centres are cooked well)
6. Allow it to cool and then break these discs into small pieces
7. Run in a blender until coarse powder
8. Now add cardamom powder, powdered sugar, almonds and pistachios
For Baati:
1. In a deep bowl mix wheat flour, sooji as well as ghee
2. Add enough water to knead into a roti-like dough
3. Keep it aside for 5 minutes and then divide into 10 equal parts
4. Roll each part into a ball and then flatten them a bit to form discs
5. Also, carefully press in the centre to form an indent (this ensures uniform cooking)
6. Boil enough water in a deep pan and cook the baatis for about 15 minutes on a high flame
7. Now, arrange them on a baking tray and bake at 200 degree Celsius for about 10 minutes
8. Do not forget to brush the baatis with ghee and turn them at least once while baking
