How to make rajasthani dal bati churma

dal bati churma

About rajasthani dal bati recipe

Dal Baati Churma is a famous dish from Rajasthan. It consists of round wheat balls called baati, which are enjoyed with lentils (dal). It is traditionally served with onions, lemon, and ghee. The real joy of eating Dal Baati can be experienced at roadside dhabas. When paired with churma, it becomes a wholesome meal, and calling it a complete dish wouldn’t be an exaggeration.

Baati can be prepared in two ways—either by baking or frying. Personally, I enjoy Baati made using both methods.

To bake Baati, I have used a tandoor oven here. In this method, the Baati is baked slowly on low heat, making it soft on the inside and crispy on the outside.

For fried Baati, it is first boiled in hot water and then deep-fried to perfection. Both methods result in delicious Baati that pairs wonderfully with dal.

This makes it incredibly delicious to eat. Preparing churma alongside dal baati doesn’t take extra time. Simply crumble the baati finely in a mixer and mix it with ghee and sugar. Garnish it with your favorite chopped dry fruits for added flavor.

Although dal baati churma may sound simple, its taste and the warm, aromatic essence of freshly cooked baati can make you forget even the flavors of a restaurant.

So, let’s get started with the recipe for Dal Baati! To explore more of my recipes, don’t forget to click on the links below.

Subtitle

About dal bati recipe

Ingredients

How to make fry dal bati

Tips

ingredients

For Baati:

Wheat Flour – 300 grams
Ghee – 50 grams
Semolina – 50 grams
Carom Seeds (Ajwain) – ½ teaspoon
Salt – ½ teaspoon
Coriander seeds – ½ teaspoon
Baking Soda – ¼ teaspoon
Oil – For frying Baati

For Dal:
Chana Dal – 50 grams
Urad Dal (split) – 25 grams
Moong Dal (split) – 100 grams
Salt – To taste
Turmeric – ½ teaspoon

For Tadka (Tempering):
Oil – 1 tablespoon
Asafoetida (Hing) – ¼ teaspoon
Cumin Seeds – ½ teaspoon
Ginger Garlic Paste – 2 tablespoons
Red Chili Powder – ½ teaspoon
Kashmiri Red Chili Powder – ½ teaspoon
Garam Masala – ½ teaspoon

How to make fry dal bati

First, knead the dough in a large bowl. Add semolina, crushed coriander seeds, carom seeds (ajwain), salt, and baking soda to it. Mix everything well. Using water, knead the dough into a consistency tighter than that for chapati. Divide the dough into small equal-sized balls.

In a separate pan, heat water. Once the water is hot, add the dough balls to it and let them boil. When the balls rise to the surface, turn off the flame and remove them from the water. Let the balls cool and then cut each into four pieces using a knife. Heat oil in a pan and fry the baati pieces until golden brown. Remove and place them on a plate. Fried baati is ready.

Preparing the Dal:

Clean the chana dal, urad dal, and moong dal by washing them twice with water. Soak them for 30–45 minutes. After soaking, drain the water. Take a pressure cooker, add the dal, water, salt, and turmeric. Cook for 4–5 whistles. Turn off the flame and allow the cooker to cool.

Once cool, heat oil in a pan. Add asafoetida (hing) and cumin seeds. Then, add ginger-garlic paste and sauté for 2 minutes. Add red chili powder, Kashmiri red chili powder, and garam masala. Mix well. Let the mixture come to a boil, then turn off the flame. The dal for dal baati is ready.

Serve dal baati with green chili chutney, garlic chutney, lemon slices, onion slices, and a generous drizzle of ghee on top.

Tips

In churma, you can use powdered sugar or desi khaand (natural sugar). Here, I have used desi shakkar for its rich flavor.

Dal Baati Churma is a renowned dish from Rajasthan, and the real joy of eating it comes with a spicy kick. To make it spicier and more delicious, pair it with garlic chutney (lahsun ki chutney). It adds an amazing flavor to the meal.

Feel free to adjust the quantity of spices according to your taste preferences.

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