Dal Baati Churma recipe, Rajasathani Dal Baati Churma Recipe, Dal Bati (2024)

Dal Baati Churma Video

दाल बाटी चूरमा रेसिपी | राजस्थानी दाल बाटी चूरमा | असली दाल बाटी चूरमा - हिन्दी में पढ़ें (Dal Baati Churma in Hindi)

Tips and notes for Rajasthani Dal Baati Churma

1. We have used coarse whole wheat flour as it gives a grainy texture and a nutty flavour.
   
2. The dough for baati should be stiff or else the baatis won’t be firm.
   
3. In this recipe of Dal Baati Churma we have used less ghee, but traditionally ghee is an important ingredient in Dal Bati Churma recipe. After frying the batis in many households they are kept immersed in melted ghee and then served.
   
4. The churma can be eaten on the side or if you wish you can sprinkle it on top of the dal baati and eat.
   
5. Traditionally the baatis were baked over coal. Here we have deep-fried them. Alternatively you can also bake them in an oven or tandoor.
   
6. For variation, check out our recipe of Baked Masala Baati. It is stuffed with a flavourful green peas stuffing.
   
7. This recipe is a 3 in 1 combo of Dal, Baati and Churma. So let’s start with Churma first.
   

How to make the Churma

1. To prepare churma fordal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma |in a deep bowl eat or parat/thaal, take whole wheat flour.
   
2. Add semolina to get the coarse texture in churma. If using Jada gehun then skip adding rava.
   
3. Add melted ghee.
   
4. Pour ¼ cup of water. You can also make use of milk instead of water. Use water just enough to bind the flour.
   
5. Combine all the ingredients and knead into a stiff dough. We don’t have to knead the dough like we do for bread. You just bind the flour together and make dumplings just like we do for tarts.
   
6. Divide the dough into 8 equal portions.
   
7. Shape each portion into the shape of your fist. The dough portion should be firm such that if you drop them for frying, it should not break or crumble in oil.
   
8. Press with your fingers in the centre of each portion to make an indentation.
   
9. Heat the ghee in a deep non-stick kadhai and deep-fry 4 dough portions at a time. To get a beautiful flavour, we are making use of ghee for frying, but you can use oil too.
   
10. Fry on a low flame till they turn golden brown in colour from all the sides. The ghee must be moderately hot so the wheat dumplings cook properly from inside. If you are a beginner and do not understand if the dough portion is fried nicely or no, break a fried portion into half and if you notice it is creamy and not browned from inside then you fry the rest of the dough portions for a longer period of time. These will take a long time to fry as the insides also need to be cooked.
    
11. Drain on absorbent paper and allow them to cool.
    
12. Repeat step 7 to 9 and deep-fry 4 more dough portions. You have to be patient while frying so, they do not remain uncooked from inside.

13. Once cooled, break the fried dough portions into small pieces with your hands.

    
    
14. Transfer them in a mixer jar.
    
15. Blend to a fine powder. This smooth mixture is called “churma".
    
16. Remove the churma in a deep bowl. The texture should be like this.
    
17. Add almonds. Other dried ingredients like walnuts, pistachios, raisins can also be added.
    
18. Add cardamom powder to enhance the flavour of churma.
    
19. Add powdered sugar. Add more or less sugar as per the sweetness you prefer.
    
20. Mix well. Keep aside. You can make churma a day before and refrigerate it.
    

Dal

1. To make the dal fordal baati churma recipe | Rajasthani dal baati churma | authentic dal baati churma |clean and wash the dals.
   
2. Transfer the dals in a pressure cooker.
   
3. Add 4 cups of water and salt.
   
4. Mix well and pressure cook for 3 whistles or until tender but in case if your dal is still uncooked – close the lid and pressure cook for another 1-2 whistles. Allow the steam to escape before opening the lid.
   
5. Give it a stir. Do not drain the water and keep aside.
   
6. To temper, the dal for dal bati churma, heat the ghee in a deep non-stick kadhai.
   
7. When the ghee is hot, add cloves.
   
8. Add bay leaves.
   
9. Add cumin seeds.
   
10. Add green chillies.
    
11. Add asafoetida and sauté on a medium flame for a few seconds.
    
12. When the seeds crackle, add the garlic paste.
    
13. Add onions.
    
14. Sauté on a medium flame for 2 to 3 minutes or until the onions are translucent.
    
15. Add tomatoes. Make use of red ripe tomatoes.
    
16. Add coriander powder.
    
17. Add turmeric powder.
    
18. Add chilli powder. Add more or less as per the spice level you prefer.
    
19. Add garam masala.
    
20. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
    
21. Add the cooked dals (along with the water).
    
22. Add a little salt.
    
23. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
    
24. Add the coriander.
    
25. Mix well. Keep aside.
    

Baatis for Dal Baati

1. To prepare Rajasthani baati, in a deep bowl take coarse whole wheat flour.
   
2. Add semolina.
   
3. Add besan.
   
4. Add milk.
   
5. Add melted ghee. This addition of ghee is called ‘moyan’ or ‘moyen’. This helps to make crumbly yet crispy bati.
   
6. Add fennel seeds and carom seeds (ajwain) to perk up the taste of Rajasthani baati.
   
7. Add salt to taste.
8. Knead into a semi-stiff dough, without using any water.
   
9. Flatten the rounds.
   
10. Make a small indentation in the center of the baatis using your thumb. You can also make an ‘X’ or ‘+’ sign indentation, so it gets cooked well from inside too. Keep aside.
    
11. Boil enough water in a deep non-stick kadhai and carefully add all the baatis into the boiling water.
    
12. Cook on a high flame for 15 minutes, while turning them occasionally.
13. Drain and allow them to cool completely.
    
14. Heat the ghee in a deep non-stick kadhai, add 4 baatis at a time.
    
15. Deep-fry till they turn golden brown in color from all the sides.
    
16. Drain baati on an absorbent paper and keep aside.
    
17. Repeat step 16 to 18 and deep-fry the remaining 4 baatis in one more batch. Authentic Battis are roasted over goitha or charcoal to give that burnt smokey flavour. To give a similar texture you can place all the bati on a baking sheet and brush them with ghee. Bake at 200’C for 18-20 minutes or till the bottom surface turns light golden brown in color. Then take out of the oven, flip all the bati and bake again for 15-18 minutes from the other side till done. Alternatively, you can even bake the baatis in a gas tandoor.
18. Our churma, dal and baati are now ready to assemble.

How to serve Dal Baati

1. Warm the dal again till piping hot. Arrange 2 baatis on a serving dish.
   
2. Break them into pieces with your hands.
   
3. Pour 1 tbsp melted ghee evenly over it.
   
4. Pour ¼ of the dal evenly over it.
   
5. Sprinkle 2 tbsp of onions.
   
6. And finally ½ tsp lemon juice evenly over it.
   
7. Repeat to make 3 more servings.
8. Serve immediately with churma.
   

9. Have a go at other popular Rajasthani food combos like chana dal aur gur chawaal and raabdi with bajra roti.

Frequently Asked Questions

1. Q Can i store Dal bhati in the refridgerator for a couple of days? You can store the Bhati and churma for 3-4 days. But the dal needs to be made fresh everytime.
2. Q. Can i use regular gehun ka atta instead of jada gehun ka atta? We would suggest to use jada gehu ka atta to make to get authentic taste of bhatis and churma.