Add sooji, besan, salt, turmeric powder, ajwain(ajwain should be crushed between your palms), red chili powder, baking soda, and ghee in wheat flour, and mix it properly.
Pour sufficient water into the mixture to make a tight dough.
Properly grease the whole dough with oil/ghee and let it rest for 15-20 minutes.
After 15-20 minutes, again knead this dough very well. Make small round balls of the size of a lemon. Make small round balls of the size of a lemon.
Now make a small sign in the center of the batis using your thumb.
You can also make an ‘X’ or ‘+’ sign with the help of a knife or using the rear side of a spoon as shown in the next step. Due to this, bati is cooked well and evenly from inside.
Place appe pan on gas on a low flame and pour a few drops of ghee in each mould. Place the rolled baati in each mould of the appe pan.
Apply a few drops of ghee over all batis so that they are cooked properly and become crispy.
Cover the pan and cook on low flame for 5-7 minutes.
Rotate batis on every side and cook till its color becomes golden brown.
Continuously cook on low flame.After it balls become a golden brown turn off the gas.
Take out the cooked bati.Now press the batis slightly with the help of a masher or small bowl.
Dip the batis in the ghee for 2-5 minutes and serve to eat.If you are not calorie conscious, let the bati remain dipped in ghee for 15-20 minutes.
Finally enjoy your Rajasthani style Dal Bati Churma along with onioins and chutney.