Kathiyawadi thali with real desi tadka

Ingredients

• 7 pieces rotla
• 1/2 bowl bajri atta
• 1/2 bowl wheat flour
• 1/4 tsp Salt
• 1 small chopped boiled potato
• 1/2 chopped onion
• 1/4 chopped tomato
• 1 tsp oil
• 1/8 tsp jeera
• 1/4 tsp garlic chutney
• 1/8 tsp salt
• 1/4 tsp haldi powder
• 1 tsp dhaniya jeera powder
• 1/2 tsp garam masala
• 1/8 tsp moong daal
• 1/8 tsp chana daal
• 1/8 tuver daal
• 1/2 small bowl of urad daal
• 2 tsp oil
• 1/8 tsp jeera
• 1/8 tsp lasan chutney
• 1/2 tsp Salt
• 1/4 tsp haldi powder
• 1 /4 tsp dhaniya jeera powder
• 1 tsp lemon juice
• Half bowl of curd
• 1/2 glass Water
• 1/4 tsp Salt
• 1/4 tsp roasted jerra powder

Steps

1. For rotla take both the flours and add salt in it and with the help of water make smooth dough.
2. Make balls from it and roll rotla from it. Cook properly from both the sides on tava. Put directly on flame and fluff it.
3. Make hole in between and pour ghee in it and spread it on the surface of the rotla.
4. For mix daal take all the daal wash throughly and soak it for 2 – 3 hours. Pressure cook it for 6 whistle.
5. As the daal done use blender to make smooth paste. Take oil add jeera in it. Add lasan chutney and red chilli powder and asafoetida in it.
6. Put all the spices in it and mix well. Cook for 5 – 7 minutes.
7. For dungli bateta nu shak heat a pan add oil in it. Add jeera in it. Add lasan chutney, chopped onion in it.
8. Saute for 2 minutes than add water in it. Add all the spices in it and mix well.
9. As spices mixes properly add chopped boiled potato and mix well. Cook for 5 – 7 minutes.
10. For buttermilk take curd add water,salt and roasted jerra powder and blend it properly. At the time of serving you can add mint leaves on top.
11. At the time of serving take rotla, dungli bateta nu shak,mix daal, buttermilk,salad and papad.
12. You can serve dahi thikhari, jaggery, white butter and fried green chillies with the thali.