Channa and Batura all time favorite and never fails to win over the hearts of the guests. When this is made for lunch,one would have lost count of how many has been gobbled and only when dinner time comes, realization hits that the stomach is not empty yet.
Ingredients :
- To soak & boil :
- Kabuli Channa -1 cup
- Bengal gram dhal/Channa dhal – 2 to 3 tbsp
- Soak both the dhal overnight and pressure cook it for 5 to 6 whistles.
To grind :
- Tomatoes – 2 to 3 nos
- Ginger – 1/2 inch
- To grate :
- Big Onions – 2 to 3 nos
To add :
- Oil – 1 to 2 Tbsp
- Coriander Powder – 1 1/2 to 2 tsp
- Turmeric Powder – 1/4 tsp
- Red Chilly Powder – 1 to 11/2 tsp (to taste)
- Jaggery /Brown sugar powder – 1 to 11/2 tsp (to taste & optional)
- Garam masala powder – 1/2 tsp (optional)
- Salt – to taste
To Garnish :
- Coriander leaves – a bunch
Method :
- In a kadai / heavy bottomed vessel heat oil, add grated onions and fry till brown.
- Then add the chilly powder and toss, add 2 tbsp of water to enhance the chilly powder’s flavor.
- When the water evaporates add the tomatoes mixture, when this gets to boil, add all the powders except jaggery/brown sugar and salt.
- Let the mixture cook for 5 to 7 min.
- Now add the cooked dhal mixture (straining the excessive water)
- Cook well till the raw smell is gone and a good aroma comes.
- Switch off the flame.
- Now add jaggery/brown sugar and garam masala powder. (optional)
Garnish with coriander leaves.
Batura
Ingredients :
- Maida / all purpose flour – 2 cups
- Curd – 1/2 cup
- Milk – 1/4 cup
- Sugar – 1 tsp
- Cooking soda – 1/4 tsp
- Salt – 1/2 tsp
- Water (as required for kneading)
Oil – 350 ml (to deep fry)
Method :
Knead the flour well with all the above ingredients.
- If the milk and curd is not sufficient to bring the dough together, water can be added.
- Cover it with a wet cloth and leave it in the sun/warm place for it to raise for approx 1 to 2 hours.
- Then make into small balls and roll it with a pin and deep fry it.
