n  nn  nn Bati Preparation:nn  nn 1. In a wide vessel add the wheat flour, salt, carom seeds, oil and mix well. Now add the yogurt and mix.  Very slowly add the water spoon by spoon and mix to form a firm dough.nn This dough shoud be firm and stif than the chapathi dough. Keep it a side for 15 - 20 mins.nn  nn 2. Preheat the oven to 350 F or 180 C. nn  nn 3. Make golf size round balls, flatten a liitle between palms and press with the thumb in the middle. Arrange them on a aluminium foil/ cookie sheet.nn  nn 4. Bake them in a preheated oven for 20 mins, turn and bake for 10 more mins.nn  nn 5. Keep them warm in a insulated container.nn  nn Methi Dal Preparation:nn  nn 1. Mix all the dals, wash and soak in water for 10 mins. Later drain all the water.nn  nn 2. Add around 3 cups of water to the dals and pressure cook them for 3 whistles. Reduce the heat to medium low after first whistle.nn  nn 3. Heat a saucepan on medium heat, add oil, when hot add mustard seeds, cumin seeds, dry redchilli, asafoetida, curry leaves, bay leaf, green chillies.nn  nn 4. Add the onions, ginger and garlic and fry till they start changing the color, add the turmeric and chopped methi leaves.nn  nn 5. Fry the methi leaves for 3 - 4 mins, then add the chopped tomatoes. Cook the tomatoes till they are well mashed.nn  nn 6. Add the redchilli powder, coriander powder, garam masala, cook for 1 min.nn  nn 7. Add the pressure cooked dal, salt and mix well. Add water according to the required consistency of dal.   The consistency of this dal should not be thick. Cover and allow the dal to come to a boil and cook for 5 mins.nn  nn 8. This dal can also be served with rice and plain roti.nn  nn Serving Dal Bati:nn  nn 1. Hot batis can be treated with ghee by dipping them in ghee or just brushng some ghee on top of them.nn  nn 2. To serve dal bati crush the hot bati in the hand with the help of tissue paper, make 4 - 5 pieces out of it. Place them in a bowl.nn    nn 3. Pour little ghee on top, add lots of dal, and garnish with chopped onions, lemon juice, chopped green chillies and chopped cilantro leaves.nn  nn 4. Serve hot with pickle and a salad.nn  nn 5. Ideally it is served with "Churma" as the side.n