Ragi Dal Batti | Nachni Dal Batti | Multidal Ragi Batti | Healthy Ragi Batti Recipe
Ragi Dal Batti is a wholesome and rustic Indian preparation made using nutrient-rich nachni combined with a hearty mix of five dals – urad, tuvar, chana dal, masoor dal and yellow moong dal. These ragi battis are dense, satisfying and packed with plant protein, fibre and calcium. With their earthy flavour and firm texture, they pair beautifully with ghee, curd or traditional chutneys. This healthy millet-based dish is ideal for those seeking nourishing, traditional vegetarian recipes with a modern wellness focus.
Preparation Time
15 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
3
INGREDIENTS
- 2 Cup Nachni Flour
- 2 tbsp Whole wheat flour
- 2 tsp oil
- Salt to taste
- Ghee to roast the battis
- 2 tbsp Masoor dal
- 2 tbsp Yellow moong dal
- 2 tbsp Chana dal
- 2 tbsp Urad dal
- 2 tbsp Tuvar dal
- ¾ Curry leaves
- Pinch Hing
- ¼ cup chopped tomatoes
- ¼ cup chopped onions
- 2 tbsp coriander
- 6 cloves garlic crushed
- ¼ tsp jeera
- ¼ tsp turmeric powder
- ¼ tsp garam masala
- ¼ tsp ginger green chilly paste
- 2 tsp Lemon Juice
- 1 tbsp ghee
- Salt to taste
- 2 ½ Cups Water
- 1 tbsp ghee
- ½ tsp Cumin seeds
- 2 Dried kashmiri red chillies
For the battis
For the Dal
For the tadka
METHOD
- In a pan boil some water and mix in nachni flour, wheat flour, salt, oil.
- Mix well and switch off the flame.
- Cover and let the dough rest for 5-7 minutes.
- Divide the dough into 10 portions and make round battis.
- Heat a paniyarapam pan and cook the battis with ghee on both the sides.
- Remove and set aside once done.
- Pressure cook all the dals togethet for 2-3 whistles with 2 ½ cup of water.
- In a small pan add in ghee, jeera, red chilli powder, mix well and cook for ½ a minute.
- In a pan heat ghee, add jeera, hing, curry leaves, garlic, ginger green chilly paste, onions and tomatoes.
- Mix in turmeric powder, garam masala and salt.
- Mix in the pressure cooked dals. Cook for a minute.
- Add in the prepared tempering, lemon juice and coriander.
- Mix well.
- In a plate add some hot dal and place the battis on top.
- Pour over some hot ghee and serve.
