Dal Baati Churma – A Royal Delight From The Land of Mysterious Desserts

March 10, 2016 Dal Baati Churma Recipe @TheRoyaleIndia 1550 0 0

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Cover image: timespolls.itimes.com

Rajasthani cuisine is incomplete without the mention of the three-in-one treat – Dal Baati Churma. The baatis either baked or deep fried in ghee have one thing in common, while serving they are always (and here I literally mean always) served dipped in lots of ghee and are accompanied with the spicy panchmel dal. This Rajasthani delight does not disappoint the people with a sweet tooth as well. So, give your usual ice creams a break and try-out the authentic churma.

Here is how you can prepare this delicacy at home:


For Churma:

Churma recipe ingredients @TheRoyaleIndia

Sooji/Rava (Semolina) – 1/4 cup

Whole Wheat Flour – 1 cup

Ghee – 4 tbs.

Cardamom Powder-1/4 tsp

Sugar – 1/3 cup

Pistachio – 4

Almonds – 7

Ghee – Deep frying

For Baati:

Bati recipe ingredients @TheRoyaleIndia

Whole Wheat Flour – 1 cup

Sooji/Rava (Semolina) – 1/2 cup

Ghee-4 tbs.


For Panchmel Dal:

Panchmel dal bati recipe ingredients @TheRoyaleIndia

Toor Dal – ¼ Cup

Chana Dal – ¼ Cup

Urad Dal – 1 tbsp.

Moong Dal – ¼ Cup

Green Gram – 1 tbsp.

Bay Leaf – 2

Cloves – 3

Cumin Seeds – 1 tbsp.

Hing (Asafoetida) – A Pinch

Green Chillies – 2

Ghee – 2 tbs.

Mango Powder (Amchur) – 2 tbs.

Tamarind Extract – ¼ Cup

Red Chilli Powder – 2 tsp.

Turmeric Powder – ¼ tsp.

Coriander Powder – 1 tsp.

Garam Masala – 1 tsp.


For Churma

1. Take a deep bowl and mix whole wheat flour, rava and ghee

2. Add enough water to make a dough

3. Divide this dough into 8 equal parts and roll each of these into balls

4. Now, flatten the balls into discs and press the centre to form an indent

5. Deep fry the discs in ghee (on a low flame) till golden brown (ensure that the centres are cooked well)

6. Allow it to cool and then break these discs into small pieces

7. Run in a blender until coarse powder

8. Now add cardamom powder, powdered sugar, almonds and pistachios

For Baati:

1. In a deep bowl mix wheat flour, sooji as well as ghee

2. Add enough water to knead into a roti-like dough

3. Keep it aside for 5 minutes and then divide into 10 equal parts

4. Roll each part into a ball and then flatten them a bit to form discs

5. Also, carefully press in the centre to form an indent (this ensures uniform cooking)

6. Boil enough water in a deep pan and cook the baatis for about 15 minutes on a high flame

7. Now, arrange them on a baking tray and bake at 200 degree Celsius for about 10 minutes

8. Do not forget to brush the baatis with ghee and turn them at least once while baking

Dal bati churma rajasthani cuisine @TheRoyaleIndia

Source: sweetaarti94.blogspot.com

For Panchmel Dal:

1. Wash all the dals well and add about 4 cups of water

2. Pressure cook the dal for 3 whistles and let it cool a bit

3. In the meantime, mix all the spice powders with a little water to form a smooth paste

4. Take a thick bottomed pan or wok and heat ghee

5. Put cloves, cumin seeds, bay leaves, hing and green chillies

6. Add the spice paste and fry till the mixture leaves ghee from the sides

7. Now add the pressure cooked dal, followed by salt, mango powder as well as tamarind extract and water (to adjust the desired consistency)

8. Let it simmer on a medium flame for about 5-6 minutes

9. Garnish with coriander leaves

Recipe dal bati churma @TheRoyaleIndia

Source: india-forums.com

How to serve

Serve piping hot dal in a serving bowl

On a serving dish arrange two baatis and break them into pieces

Pour a spoonful of melted ghee evenly over the baatis and pour dal over it

Serve immediately with churma

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