Varan batti is a Khandesh specialty that consists of Varan (yellow lentil daal) and Subji (simple green aubergine veggie). Batti is formed with wheat dough that has been toasted in ghee.
Batti is a hard, unleavened bread that is cooked in most districts of Maharashtra, particularly in the Khandesh region. It is regarded for its long shelf life and excellent nutritional value, as well as the small amount of water necessary for preparation in desert settings. Because baati is frequently eaten with dal, it is also known as dal baati. It is also served with a roasted aubergine mash called bharta in some locations, particularly Maharashtra. Litti (cuisine), which is popular in eastern Uttar Pradesh (Varanasi) and western Bihar, is also related to baati. Litti (potatoes, tomatoes, and roasted aubergines).
Churma is a popular dish that is typically served with batti and dal. It is made with finely ground wheat that has been crushed and boiled with ghee clarified butter and sugar. Traditionally, it is created by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, then optionally adding dry fruits and flavours. It can be eaten on its own or with dal.
Varan - Easy Cook yellow lentil daal in a pressure cooker for 15 to 20 minutes, adding water, turmeric, and asafetida as needed. Once cooked, add salt and combine well to make varan.
Simply cook this veggie in a tadka of oil with the customary spices of mustard / cumin seeds, turmeric, curry leaves, onion, garlic, red chilli powder, salt, and kala masala. Cook for 20 minutes after adding the Green aubergine
Batti - Take 2 cups whole wheat flour, 1 cup coarse rawa, salt, and ghee, and knead to produce an extremely tight dough. Make medium-sized patties and set aside for 10 minutes.
Put ghee all around a deep wok like kadai, place the patties in the inside of the kadai, and cover with a lid. After 5 minutes, turn the patties and cover for another 5 minutes to allow the patties to cook. Remove the lid and continue to cook the patties, adding additional ghee as needed, until they crack on the outside and are golden brown. When finished, serve warm with vegetables and varan. Mix everything together, cracking the batti, and serve with varan and aubergine bhaji.