Varan Bhatti

Dish: Varan Bhatti, Vangyachi Bhaaji ani Amsul chi kadhi

Dish components:  Varan Batti (Daal Baati), Vangyachi Bhaaji (Eggplant preparation), Kokam kadhi

Description: Steamed and shallow fried hard wheat bread, served with plain daal, Kokum kadhi and boiled eggplant preparation | The dish for occasions. Though simple, this dish promises to leave you licking your fingers

Level of Difficulty: High

Preparation time (excluding prior preparation): 60 min

Serving: 2-3


FOR BATTI: 3 cups mixture of coarse wheat flour and coarse maize flour in the ratio 4:1, 1 tbsp carom, 1 tbsp cumin seeds, 1/4 tbsp baking soda, 1/4 tbsp turmeric powder, 2 tbsp curd, Salt, Vegetable oil

FOR VARAN: 1 cup pigeon peas (tur daal), 1/4 tbsp asaphoetida, 1/2 turmeric powder, Salt, Vegetable oil

Procedure For Batti:

  1. Add carom and cumin seeds to the flour mixture, along with turmeric powder and 1/2 tsp salt
  2. Add 2 tsp hot vegetable oil. Mix well
  3. Add some curd and water and knead well to make hard dough. Rest the dough for minimum of half hour and cover with a thick, wet cloth
  4. Knead further to soften the dough and split it to make 5-6 balls of dough. Flatten them slightly
  5. Apply vegetable oil lightly on the dough and steam them for 10-15 min. Test by inserting a knife. Knife inserted should come out clean
  6. After cooling, cut each ball into 4 pieces and shallow fry in ghee on low flame till the pieces turn slightly brown
  7. Serve hot alongside varan (daal)


Procedure For Varan:

  1. Wash daal and add 2 cups of water, turmeric powder, asaphoetida and 1tsp oil. Cook in a pressure cooker for 2 whistles, then let it simmer for 5 minutes
  2. Beat the cooked daal thoroughly. Then add 2 cups of water, salt and bring to boil


Dish components:  Vangyachi Bhaaji (Eggplant preparation)

Level of Difficulty: Easy

Preparation time (excluding prior preparation): 30 min

Serving: 3-4


1/4 kg small eggplant, 1 inch ginger, 1/4 cup garlic cloves, 7-8 green chili, 1 tsp Cumin seeds, 1 tsp turmeric powder, 1 tbsp Cumin and coriander seeds powder, 1/4 cup fresh coriander (chopped), 1 lemon, Salt, Vegetable oil

Procedure For Vangyachi Bhaaji (Eggplant preparation):

  1. Cut eggplant and immerse in water, to prevent blackening
  2. Mash ginger, garlic and chili to form a paste and keep aside
  3. Heat 2 tsp oil in a vessel, then add cumin seeds and turmeric
  4. Add the cut eggplants and cook for 3 minutes with occasional stirring
  5. Add the ginger, garlic and chili paste along with cumin and coriander seed powder, salt and 1 cup hot water. Mix well
  6. Shut the lid and cook at high pressure for 1 whistle, then simmer for 5 minutes
  7. Open the lid and beat the eggplants until a consistent, thick mixture is formed. Add fresh coriander and simmer for 5 minutes
  8. Squeeze lemon on top before eating


Dish components:  Kokam kadhi

Level of Difficulty:  Easy

Preparation time (excluding prior preparation): 15 min

Serving: 4-5


5-6 Kokam fruits, 2 tsp gram flour (besan), 1 tsp Khandeshi Garam Masala, 1 tsp cumin and coriander seed powder, 1 tsp cumin seeds, 6-7 garlic cloves, 1/4 tsp asaphoetida, 2 green chillies (chopped), 1/2 tsp turmeric powder, 1 tsp jaggery, Salt, Vegetable oil

Procedure For Kokam kadhi:

  1. Soak kokam fruits in 1/2 cup water
  2. Add 2 cups water to besan and mix well. Keep aside
  3. Mix Garam Masala, cumin and coriander seed powder
  4. Heat 1 tsp oil in a vessel. Once hot, one by one, add cumin, garlic cloves, a pinch of asaphoetida, chopped green chillies, turmeric and fry well
  5. Add the besan and water mixture, 4 cups additional water, kokam fruits along with water, jaggery and salt to taste. Boil for 5 minutes
Leave a Reply