Rajasthani Masala Bati Recipe: Preparation Using Flour, Dry Grain, and Lentil Flour

Although many have tried various types of curry phakoda, few are familiar with Rajasthani curry made from lentils. This recipe does not require deep frying; instead, the lentil phakoda is cooked directly in the boiling curry. We will present a simple way to prepare Rajasthani lentil curry phakoda.

Curry is an important part of Indian cuisine and is prepared differently in various regions. Usually, phakoda for curry is made from chickpea flour, but in Rajasthan, a different approach is used—phakoda is made from lentils. The main feature is that these phakodas are not fried separately but are boiled directly in the simmering curry. Because of this, the phakodas absorb the tangy flavor of the curry and the aromas of the spices excellently, becoming very soft.

This Rajasthani dish is served with curry rice, flatbreads, or hot puris. Although some preliminary preparation is required for its making, its taste is sure to please.

For the Phakoda

Ingredients needed for the phakoda:

• 1 cup of washed lentils
• ½ teaspoon of salt
• ¼ teaspoon of hing (asafoetida)
• Water as needed

For the Curry

Ingredients for the curry:

• 1 cup of yogurt
• 4 cups of water
• 2 tablespoons of ghee
• ¼ teaspoon of fennel seeds
• 10–15 black peppercorns
• 3 cloves
• 1 stick of cinnamon
• ½ teaspoon of sesame seeds
• ½ teaspoon of cumin seeds
• 2 curry leaves
• 10–12 curry leaves
• 2 green chilies
• 2 medium onions
• ¼ teaspoon of turmeric powder
• ¼ teaspoon of hing
• 1 teaspoon of Kashmiri red chili powder
• ½ cup of water
• Salt to taste

For the Tempering (Tadka)

Ingredients for the tempering:

• 2 tablespoons of ghee
• 3–4 cloves of garlic
• A little ginger
• 3 dried red chilies
• ½ teaspoon of red chili powder
• A little fresh coriander

First, the lentils should be thoroughly washed with clean water 4-5 times. Then, soak the lentils in water for about 2 hours; if you want to speed up the process, you can use slightly warm water. After the lentils have swelled well, drain the water and place them in a blender. When blending, do not add too much water at once; first, add 1 tablespoon of water and gradually add a little more as needed. The lentils should become thick and smooth. It may take 4 to 5 tablespoons of water to blend, but this depends on the lentils themselves.

Transfer the blended lentils to a bowl, add ½ teaspoon of salt and ¼ teaspoon of hing. Then, knead this mixture thoroughly for 3-4 minutes to make the dough lighter and airier. To check the readiness of the dough, take a small amount of the mixture in water; if the dough starts floating on the water surface, it means it has been kneaded well.

To make the curry, mix 1 cup of yogurt and 4 cups of water in a bowl, whisking them thoroughly. Ready-made buttermilk (chaach) can also be used.

Heat 2 tablespoons of ghee in a pot. Add fennel seeds, black pepper, cloves, cinnamon, sesame seeds, cumin seeds, and curry leaves. Then add the curry leaves and finely chopped green chilies. Next, add the chopped onion and sauté it lightly without browning it too much. Add turmeric, hing, and Kashmiri red chili powder, and mix. Pour in ½ cup of water and let the spices cook well.

When the spices are fully cooked and the oil starts separating, pour in the prepared yogurt mixture. Stir constantly while adding, as it must be stirred continuously until the curry boils, otherwise, the yogurt may curdle. Salt should not be added at this stage.

After the curry boils well, reduce the heat but continue to simmer the curry. Now, form small phakodas from the lentil dough by slightly moistening your hands, and drop them directly into the boiling curry. A spoon can also be used to add the phakodas. Do not make the phakodas too large, as they expand after cooking. The curry should not stop boiling when adding the phakodas. Cook the phakodas in the curry for about 4-5 minutes. After this, add 1 teaspoon of salt and reduce the heat to medium-low.

Continue to cook the curry for another 15 minutes. During this time, the phakodas will be completely cooked, and the curry will thicken slightly.

To give the curry extra flavor, heat 2 tablespoons of ghee in a small pan. Sauté the sliced garlic until golden brown. Then add the finely chopped ginger and 3 dried red chilies. Finally, add ½ teaspoon of red chili powder and turn off the gas. Immediately pour this tempering over the curry. Add a little curry broth to the tempering pan and pour it into the pot. Cover the curry and let it sit for 5 minutes so that the flavor of the tempering fully penetrates the curry.

Finally, sprinkle with fresh coriander on top. If you did not use whole spices, you can add a little garam masala.

If you are tired of eating the same familiar dishes every day, such as dal and vegetables, and want to cook something authentic yet different, you can try Rajasthani chickpea flour dubki. This dish is also known as Rajasthani gutla sabzi, and it is distinguished by its exceptional taste.

Even if you do not have fresh vegetables at home, this dubki can be quickly prepared. Its unique Rajasthani flavor will appeal to all family members. The main component of the dish consists of pieces of flatbread fried in chickpea flour, which are then simmered in a spicy yogurt sauce, giving the dish an incredible taste.

A special advantage of this recipe is that it can be easily prepared using spices already available in the home kitchen, without the need to buy additional ingredients. This makes it an ideal option if guests suddenly arrive.

To prepare, you need components for a onion and tomato marinade, the chickpea flour flatbreads themselves, and ingredients for a yogurt-based sauce.

Start by heating vegetable oil in a pot. Add finely chopped onion and fry until lightly browned. Then add garlic cloves, ginger, and green pepper. Continue frying until the onion turns brown.

After this, add coarsely chopped tomatoes, cilantro stems, and half a teaspoon of salt. Pour in a little water and cook for about four minutes until the liquid has completely evaporated. Turn off the heat, add a little water to the pot to scrape up the stuck spice from the sides, and cool the mixture before blending it into a paste.

In a bowl, mix chickpea flour with yogurt, coconut oil, asafoetida, dried mint, and lightly crushed coriander seeds. Next, add red pepper, turmeric, salt, coriander powder, and fresh cilantro, mixing all components thoroughly. Gradually add water to achieve a consistency suitable for making flatbreads; the dough should be quite thick.

Take a large bowl and mix 200 grams of yogurt with one teaspoon of chickpea flour, whisking well to avoid lumps. Add about 100 milliliters of water and mix thoroughly again.

In another pot, heat a little oil. Fry asafoetida, cumin, and mustard seeds, then pour in the prepared onion and tomato paste. Simmer over medium heat for 4–7 minutes. After this, add turmeric, red pepper, Kashmiri red pepper, coriander powder, and a little cumin powder, stirring constantly until the spices release their aroma.

When the mixture is well roasted, stir in salt and any desired vegetable powder. Then carefully pour in the prepared yogurt solution, stirring continuously to prevent the yogurt from curdling. Cook over medium heat until boiling, then continue cooking for another five minutes. At the end, add half a cup of water and bring to a boil over high heat.

Gradually, using a spoon, add small portions of the chickpea flour mass directly into the boiling sauce. This is how the small flatbreads or dubkis are made. Leave them in the sauce for three to four minutes. When the dubkis start to set slightly, gently stir them with a spatula and cover the pot. Cook on low heat for another five minutes so that the chickpea dubki is fully cooked inside. Finally, add dried mint and a little garam masala, and mix. It is recommended to serve the hot dubki with roti, paratha, or rice.

Tip: When preparing the dough for the dubki, do not make it too runny. It is also important to stir the yogurt constantly when adding it to the sauce to prevent curdling and separation of the yogurt.