Bristi Home Kitchen

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Name: Mung Dal Baati with Garlic Chutney
Cuisine: indian
Ingredients: 3/4 cup mung dal, soaked for 2 hours; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; 1/2 tsp coriander seeds; 1 tbsp kasuri methi; to taste hing; 1-1.5 tsp salt; 1/4 tsp turmeric powder; 1/4 tsp ajwain; 1/2 tsp red chilli powder; 2 tsp white sesame seeds; 1 tbsp oil or ghee; to taste fresh coriander, finely chopped; to taste ginger, finely chopped; to texture whole wheat flour; 10-15 cloves garlic; a few spring onion, chopped; 2 tsp kashmiri red chilli powder; 1 tbsp fresh milk cream (malai)

Aug 12, 2026 9 min

mung dal recipeindian breakfastbaati recipe

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Summary

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This video is a detailed tutorial on making mung dal baati served with a flavorful, spicy garlic-onion chutney.

In this video, Bristi demonstrates how to create a nutritious and crispy mung dal baati dish, paired with a zesty garlic-onion chutney. The recipe involves soaking and grinding split mung beans, incorporating various spices and herbs, and kneading them into a firm dough with wheat flour. The baatis are shaped into distinct layers, rolled tightly, and cooked in an appe pan until golden brown. Finally, the dish is served with a traditional tadka dal and the freshly prepared garlic chutney.

Recipe

Mung Dal Baati with Garlic Chutney

indian medium

Ingredients

3/4 cup mung dal, soaked for 2 hours
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1 tbsp kasuri methi
to taste hing
1-1.5 tsp salt
1/4 tsp turmeric powder
1/4 tsp ajwain
1/2 tsp red chilli powder
2 tsp white sesame seeds
1 tbsp oil or ghee
to taste fresh coriander, finely chopped
to taste ginger, finely chopped
to texture whole wheat flour
10-15 cloves garlic
a few spring onion, chopped
2 tsp kashmiri red chilli powder
1 tbsp fresh milk cream (malai)

Equipment

Steps

1

Wash and soak mung dal for 2 hours, then grind to a smooth paste. 1:06
2

Coarsely crush cumin, fennel, and coriander seeds using a mortar and pestle. 1:45
3

Combine the dal paste with spices, herbs, salt, oil, and flour until a firm, stiff dough is formed. 3:33
4

Grind garlic and spring onions with spices to make the chutney base. 5:44
5

Cook the chutney in an oil-heated pan, adding milk cream at the end for richness. 7:12
6

Roll the baati dough into thin flatbreads, apply ghee, fold and re-roll to create layers. 8:59
7

Slice the rolls into uniform pieces and shape into balls. 6:43
8

Cook in an oiled appe pan over a low flame until browned throughout. 7:12

Finishing

Serve hot with tadka dal and the prepared spicy garlic chutney.
Can also be enjoyed with tea or yogurt.

Storage

Store in the refrigerator for up to 3 weeks.

Pairings

Notes from the creator

Use fresh milk cream in the chutney for a superior taste and creamy texture.
The dough must be kept stiff to prevent sticking during the layering process.
Cutting the baati rolls with a thread helps maintain the layers.

Key Points

1:06 Preparing the soaked mung dal mixture with spices and herbs.
3:59 Kneading the dal and wheat flour into a firm, non-sticky dough.
5:17 Making a traditional garlic and green onion chutney on a stone sil-batta.
7:09 Cooking the baati in an appe pan over low flame until fully crispy.
8:53 Shaping the layered baati rolls and cutting them into individual portions.

Worth watching if: You are looking for a healthy, crispy snack recipe that pairs well with traditional Indian dals and spicy chutneys.

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