Instructions

• 1 Rinse dals together 2–3 times. Pressure cook with 3 cups water, turmeric, and salt for 3–4 whistles (or simmer until soft). Lightly mash; adjust water for a medium consistency.
• 2 Make the dal tempering: heat ghee, add cumin and hing. When it crackles, add garlic and green chillies; sauté until aromatic. Add onion and cook translucent, then tomato. Stir in red chilli powder (and coriander powder if using). Pour over dal, simmer 5–7 minutes. Finish with chopped coriander and lemon to taste.
• 3 For baati dough: mix atta, sooji, salt, ajwain, baking powder. Add melted ghee and rub to breadcrumb texture. Add curd (if using) and just enough warm water/milk to make a stiff, smooth dough. Rest 20–30 minutes, covered.
• 4 Shape baatis: divide into 10–12 balls. Crack each slightly with thumb to help cook through.
• 5 Bake/roast baatis:
  • Oven — bake at 200°C for 25–30 min, turning once, until evenly golden and cooked.
  • Tandoor/air fryer — cook similarly until crisp and browned.
  • Traditional — roast on low flame in a kadhai with sand/over charcoal, rotating for even color.
• 6 Immediately dunk hot baatis in melted ghee for 10–15 seconds, or split and drizzle generously so they soak up ghee.
• 7 Make churma: crush 3–4 baatis (or use coarse crumbs). Heat ghee in a pan, add crumbs; roast on low until fragrant and lightly golden. Cool slightly; mix in powdered sugar/jaggery, cardamom, and nuts.
• 8 Serve: place ghee-soaked baatis with a generous bowl of hot dal; serve churma on the side. Optional accompaniments: sliced onions, lemon wedges, fried green chillies, and extra ghee.