Name: Daal Baati Churma (Rajasthani Cuisine) recipe by Alka Jena at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 5
Ingredients: 1/3 cup chana dal (split Bengal gram); 1/3 cup toovar (arhar) dal; 1/3 cup moong dal (split green gram); 1 tbsp urad dal (split black lentils); 1 tbsp masoor daal (Red lentil); 3 tsp chilli powder; 1/4 tsp turmeric powder (haldi); 1 tsp coriander (dhania) powder; 1/2 tsp garam masala; 2 bayleaves (tejpatta); 1 tsp cumin seeds (jeera); 2 green chillies slit; A pinch of asafoetida (hing); 2 tsp dried mango powder (amchur); 2 tsp tamarind (imli) pulp; 3 tbsp ghee; Salt to taste; For the baatis (for 12 to 15 baatis):; 2 cup whole wheat flour; 1/2 cup semolina; 8 tbsp milk/ water; 4 tbsp melted ghee; Salt to taste; For the Churma:; 1 cup whole wheat flour; 1/4 cup semolina; 4 tbsp melted ghee; ½ cup powdered sugar; 2 tbsp almond; 3 cloves (laung / lavang)

ABOUT Daal Baati Churma (Rajasthani Cuisine) RECIPE

Rajasthani food is incomplete without the mention of the famous Dal-Baati-Churma which consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. No Rajasthani festive or wedding menu is never complete without this popular recipe. Synonymous to Rajasthan, this rustic globe of baked deliciousness is famous as much for its simplicity as for its unforgettable taste. And yet when it comes to tracing the story behind this culinary masterpiece – the dish is a meal in itself .

Ingredients Serving: 5

1/3 cup chana dal (split Bengal gram)
1/3 cup toovar (arhar) dal
1/3 cup moong dal (split green gram)
1 tbsp urad dal (split black lentils)
1 tbsp masoor daal (Red lentil)
3 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/2 tsp garam masala
2 bayleaves (tejpatta)
1 tsp cumin seeds (jeera)
2 green chillies slit
A pinch of asafoetida (hing)
2 tsp dried mango powder (amchur)
2 tsp tamarind (imli) pulp
3 tbsp ghee
Salt to taste
For the baatis (for 12 to 15 baatis):
2 cup whole wheat flour
1/2 cup semolina
8 tbsp milk/ water
4 tbsp melted ghee
Salt to taste
For the Churma:
1 cup whole wheat flour
1/4 cup semolina
4 tbsp melted ghee
½ cup powdered sugar
2 tbsp almond
3 cloves (laung / lavang)
Ghee for deep frying

Instructions

Clean and wash the dals and add 4 cups of water. Pressure cook them for 2 to 3 whistles or till the dals are cooked.
In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep it aside.
Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saute for 1 to 2 minutes.
Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.
To prepare the Baati's: Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
Divide the dough into 10 to 15 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb and mark an incision with the help of a kitchen knife.
Preheat the oven to 250 degree celsius for 10 to 15 minutes.
Grease a baking tray and place the baatis in them and bake at 230 degree celsius for 12 to 15 minutes, turning the baatis after 10 minutes is essential to check that it is cooked perfectly from all sides.
Keep them in the oven for another 5 minutes.
Take them out of the oven and dip all the batis in pure ghee and serve. (If you want you can lightly brush these batis with ghee and serve.)
To prepare the Churma:
Combine the flour, semolina and ghee and knead with ¼ cup water to make a stiff dough. Keep it aside covered for 15 to 20 minutes.
Divide the dough into 10 to 12 equal portion and fry on slow heat till it becomes brown on both sides. Transfer to a kitchen towel and let it cool.
Once it cools down, grind it to a fine powder along with the powdered sugar and sprinkle the chopped almonds on top.
Now place the crumbled baatis on a plate. Pour the daal over it, sprinkle some chopped onions and green chillies and serve it with the churma as a side dish.

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Reviews (15)

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May-17-2018

Mousumi Bhattacharjee May-17-2018

Awesome

Jan-20-2018

Nima Kulkarni Jan-20-2018

कुछ बिगड गया,मेरी बाटी कडक हो गई

Recent Reviews

4.6

15 Reviews

Dec-31-2017

Sep-10-2017

Sounds good. Must try. for once made by friend it was outstanding Love this dish but even in Rajasthan nobody matched my friend Hope this recipe helps