Dal Baati Churma Recipe

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Dal Baati Churma
This three-in-one treat is a typical Rajasthani treat. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight the taste buds. A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma. If you have ever been to Rajasthan in the winter months, you will know that this combo is a wonderful way to warm yourself up on a cold day!
Votes: 1
Rating: 4
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Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
For The Churma
For The Dal
For The Baatis
For The Topping
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
For The Churma
For The Dal
For The Baatis
For The Topping
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
For the churma
  1. Combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.
  2. Divide the dough into 8 equal portions.
  3. Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).
  4. Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.
  5. Drain on an absorbent paper and allow them to cool.
  6. Break the fried dough portions into small pieces with your hands and blend in a mixer into a fine powder.
  7. Add the almonds, cardamom powder and powdered sugar and mix well. Keep aside.
For the dal
  1. Clean and wash the dals. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
  3. Heat the ghee in a deep non-stick kadhai, add the cloves, bayleaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for a few seconds.
  4. When the seeds crackle, add the garlic paste and onions and sauté on a medium flame for 2 to 3 minutes.
  5. Add the tomatoes, coriander powder, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Add the cooked dals (along with the water) and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  7. Add the coriander and mix well. Keep aside.
For the baatis
  1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough, without using any water.
  2. Divide the dough into 8 equal portions and shape each portion into an even sized round.
  3. Flatten the rounds, make a small indentation in the center of the baatis using your thumb. Keep aside.
  4. Boil enough water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while turning them occasionally. Drain and allow them to cool completely.
  5. Heat the ghee in a deep non-stick kadhai, add 4 baatis at a time and deep-fry till they turn golden brown in colour from all the sides.
  6. Repeat step 7 to deep-fry the remaining 4 baatis in one more batch. Drain on an absorbent paper and keep aside.
How to serve
  1. Warm the dal again till piping hot.
  2. Arrange 2 baatis on a serving dish, break them into pieces and pour 1 tbsp melted ghee evenly over it. Pour ¼ of the dal evenly over it. Sprinkle 2 tbsp of onions and ½ tsp lemon juice evenly over it.
  3. Repeat step 2 to make 3 more servings.
  4. Serve immediately with churma.

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