Dal Bati Churma is the most popular dish in Rajasthani cuisine. This meal is an esteemed part of every Rajasthani household. This 3-in-1 delicacy is a typical Rajasthani treat. A platter of sweet Churma, spicy Dal, and Baati, is one such traditional combination.
Dal Bati Churma is a special dish for Sunday brunch. We serve bati or roasted dough balls along with dal and churma. Nowadays, you can make it in an oven. It is quite similar to Dal Bafla and Litti chokha.
Dal Bati Churma is generally served for lunch or dinner by mixing the dal with crushed baati and ghee topped on it. it is also popular in Uttar Pradesh and Madhya Pradesh within the malwa regions.
The only key to making this dish more and more delicious is the addition of
ghee (clarified butter). The more ghee you use in these 3 dishes, the more scrumptious they would come out. I seriously mean lots and lots of ghee.
Give this lip-smacking Dal Bati Churma a try for a weekend brunch or a special meal for parties. This authentic recipe from Rajasthan will simply want you to not just have more but also travel into this region to taste their other delicacies.
Ingredients for Dal Bati Churma
- 2 cups whole wheat flour/atta
- 1 cup Sooji (Semolina/ Rava)
- ½ cup Clarified butter/ghee
- ¼ tsp baking powder
- 1 teaspoon Ajwain (Carom seeds)
- Salt as per taste
- ½ cup Ghee or oil
- 3 tbsp powdered sugar
- ¼ tsp cardamom powder
- 2 tbsp cashew & almond (chopped)
- ¼ cup green Moong Dal (Split)
- ¼ cup masoor dal / pink lentils
- ¼ cup Chana dal (Bengal Gram Dal)
- 3 cup water
- Salt to taste
- 3 tsp ghee/clarified butter
- 1 tsp cumin/jeera
- pinch hing/asafoetida
- 1 Onion, finely chopped
- 1 inch Ginger, finely chopped
- 1 Green Chilli, slit
- 3 clove Garlic, finely chopped
- 1 Tomato, finely chopped
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 tbsp coriander (finely chopped)
Instructions for Dal Bati Churma
bati preparation recipe:
- firstly, in a large bowl take 2 cup wheat flour, 1 cup Sooji, ¼ tsp salt, ¼ tsp baking powder, 1 teaspoon ajwain, and ¼ cup ghee.
- mix well. need to hold the shape when pressed with a fist.
- Add water to combine it well and make a smooth yet stiff dough.
- now pinch a small ball-sized dough and roll.
- Flatten each ball, and apply some oil to the center using your fingers.
- Roll into a smooth ball, and make a small indentation in the center of the dough ball using your thumb.
- Make all the baatis in a similar way.
- Preheat the oven to 180 C and bake the bati in the oven for about 20 to 30 minutes until browned on both sides
- You will need to rotate the bati after 10 minutes so that they are cooked from all sides.
- The batis will tend to crack from the top while it is baking and that’s completely natural.
- Once the batis is golden brown in color from all sides, remove them from the oven.
- Dip the bati in ghee for more soft bati from the inside. you can alternatively soak for 15 minutes if you are not worried about calories.
- finally, bati is ready.
churma preparation recipe:
- For the churma, I usually make it from the same baked bati balls.
- Take 3 prepared bati and break them into mixi or a blender jar.
- Crush them in the mixer to make a coarse powder.
- heat tawa with 2 tbsp of ghee.
- roast powdered bati on low flame for 7 minutes or till it turns golden and aromatic.
- further, add 3 tbsp powdered sugar, 2 tbsp chopped almonds-cashew, and ¼ tsp cardamom powder. mix well.
- Turn off the flame. finally, churma is ready.
- firstly in a pressure cooker take ½ cup moong dal, ¼ cup masoor dal, and ¼ cup chana dal.
- Add 3 cups of water, salt to taste, and pressure-cook the dal for two to three whistles.
- After two whistles, turn off the heat. Set aside.
- now in a large Kadai heat 2 tsp ghee and add 1 tsp cumin and pinch hing.
- Sauté for a few seconds.
- When the seeds crackle, add chopped chilies, ginger, and garlic. Saute for a few minutes.
- Add onions and salt. Saute for 2-3 minutes.
- Now add chopped tomatoes and cook until they soften.
- After that add coriander powder, turmeric powder, red chili powder, and garam masala and mix well. Add some more salt, if needed. saute on low flame.
- Add boiled dal to this mix.
- simmer and boil for 5 minutes or till dal absorbs masala.
- now add coriander leaves and mix well.
- Your dal is ready. Check the salt and spices and adjust them to suit your taste.
- Transfer the dal to a serving bowl.
- In a small serving bowl, add 2 batis, lightly crush them, and drizzle some ghee over the baatis.
- Pour the churma and dal into the serving bowls and serve.
- finally, serve dal bati churma along with slices of onion and chilli.
Serve the Rajasthani Dal Bati Churma for a wholesome weekend lunch or even for parties with friends. To serve, pour ghee over hot dal. Then pour some ghee over baati and churma.
Serve Hot Dal Bati Churma with red garlic chutney, besan ke cheele ka raita, onions, and lemon wedges. Enjoy.
Tips and Variations
- Soaking the lentils: When preparing the dal, soak the lentils (typically a combination of split pigeon peas and split yellow gram) for a few hours before cooking. This helps in faster cooking and better texture.
- Tempering the dal: After cooking the lentils, give them a flavorful tempering by heating ghee or oil in a separate pan and adding mustard seeds, cumin seeds, asafoetida (hing), dried red chilies, and curry leaves. This tempering adds depth and aroma to the dal.
- Spices for the dal: Along with the tempering, add spices like turmeric powder, red chili powder, coriander powder, and garam masala to enhance the flavor of the dal. Adjust the spices according to your taste preferences.
- Baking the bati: Traditionally, the bati is baked in a clay oven (tandoor), but you can also bake them in a preheated oven at 200°C (400°F) for about 20-25 minutes or until they turn golden brown and crisp. Brushing the bati with ghee before baking adds a nice flavor and helps in achieving a crispy texture.
- Frying the bati: Alternatively, you can deep fry the bati in hot oil until they are golden brown and cooked through. This method gives a slightly different texture and flavor to the bati.
- Can I make the bati without an oven?
Yes, if you don’t have an oven, you can still make the bati. Instead of baking, you can deep fry the bati in hot oil until they are golden brown and cooked through. This method gives a slightly different texture and flavor to the bati.
- Can I make the churma without deep frying?
Yes, if you prefer a healthier version, you can make the churma without deep frying. Instead of frying the dough balls, you can roast them on a tawa (griddle) or bake them in the oven until they turn golden brown and crispy. After that, you can proceed to crush them and mix them with the remaining ingredients.
- Can I make Dal Bati Churma in advance?
Yes, you can prepare Dal Bati Churma in advance. The dal can be cooked and refrigerated for a day or two. The bati can be baked or fried ahead of time and stored in an airtight container. Churma can also be prepared and stored in a dry, cool place. When ready to serve, reheat the dal and bati, and mix the churma with the desired ingredients.
- What are some popular accompaniments for Dal Bati Churma?
Dal Bati Churma is often served with accompaniments like ghee (clarified butter), achar (pickle), papad (thin crispy discs), and sliced onions. These accompaniments add extra flavors and textures to the meal.
- Is Dal Bati Churma a vegetarian dish?
Yes, Dal Bati Churma is a vegetarian dish. It is a popular choice for vegetarian meals in Rajasthani cuisine
|Saturated Fat||8 g|
|Vitamin C||51 mg|
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