Rajasthani Daal Bati Churma

Dal Bati Churma is a traditional Rajasthani treat. The spicy dal with the sweet churma along with deep fried crunchy batis, its such a treat, which steals the heart and delights 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.

INGREDIENTS:

CHURMA:
  • 1 cup whole wheat flour
  • 1/4 cup semolina(rava/sooji)
  • 4 tbsp melted ghee
  • 1/2 cup castor sugar
  • 1 tbsp chopped almonds
  • 1 tbsp chopped pistachios
  • Ghee to deep fry
DAAL:
  • 1/4 cup chana daal (split bengal gram)
  • 1/4 cup toor daal (split red gram)
  • 1/4 cup moong daal (split green gram)
  • 1/4 cup udad daal (split black gram)
  • 1/4 cup masoor daal (split red lentils, optional)
  • 1 cup finely chopped tomatoes
  • 1/2 tsp turmeric powder
  • 2 tsp red chilli powder
  • 1 tsp Coriander powder
  • 1/2 tsp garam masala
  • 1 tbsp chopped coriander leaves
To temper:
  • 1 tbsp ghee
  • 1 tsp mustered seeds
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 1/2 cinnamon
  • Pinch of Asafetida
  • few curry leaves
  • 1 kashmiri mirch
  • 1 bay leaf
BATI:
  • 1 cup whole wheat flour
  • 1/4 cup semolina(rava/sooji)
  • 2 tbsp gram flour(besan)
  • 3 tbsp melted Ghee
  • 1 tsp Salt
  • 1/2 cup Milk
  • 2 glass water to boil the baatis
  • Ghee to deep fry
SERVING:
  • Lemon slice
  • Green chilli
  • Papad chura
  • Melted ghee

 

STEPS:

To make Churma:
  1. In a mixing bowl take wheat flour, semolina and ghee, add water to form a stiff dough.Make patties with your palms with a indentation at the center as shown in below pic:
  2. Heat ghee (you can use oil too) and deep fry the patties in hot oil till golden brown.Turn over and cook for even cooking, cook in low medium flame.
  3. Drain in tissue paper and set aside to cool down.
  4. Once it is completely cool, break them into small pieces and grind it using a mixer.Grind it a little coarse.
  5. Collect the mixture in a bowl, add castor sugar and mix well.
  6. Add almonds, pistachios along with ghee and give a quick mix.
  7. Your yummy sweet churma is ready!
To make daal:
  1. Rinse the daals well and pressure cook for 5 whistles along with a pinch of turmeric powder,salt and 3 cups of water.
  2. Once pressure releases, mash it well with a laddle and set aside.
  3. In a pan heat ghee, add the items listed under ‘To temper‘ and let it splutter.
  4. Then add tomatoes along with red chilli,turmeric,coriander and garam masala along with salt and saute for few mins until raw smell of tomatoes leave!
  5. Now add mashed dal and mix well.Let the dal boil for 5 mins, add little water if its too thick.
  6. Finally garnish with coriander leaves.
To make Bati:
  1. In a mixing bowl, take all the ingredients listed under ‘BATI‘, mix well and knead it together to form a stiff dough.
  2. Divide the dough into small balls and flatten them using your palms.
  3. Make a small indentation in the centre of the baatis using your thumb.
  4. Now boil them into water until they comes up once they are totally boiled! And let them cool completely.
  5. Then take a wok, put the ghee to deep fry the baatis until they become golden brown and drain then into tissue paper. (You could also arrange them into microwave are 180 degrees for 20-25 mins to bake, but I personally prefer deep frying to make it more traditional)
  6. So your delicious treat is ready! Serve it with papad chura, green chilli, lemon slice and sudh deshi ghee!

 

My Tip:

  1. You can make churma a day before and refrigerate it. The baatis are meant to have cracks as we have a stiff dough. Use ghee generously thats the speciality of the dish!
  2. If you don’t have microwave and you want to bake them, don’t worry! You could use a heavy bottom pan for this and place a strainer/channi inside it( if you have baati cooker or idli cooker with strainer plate then use that) Greasing the strainer will prevent baatis sticking to it. Keep turning them occasionally after every 10 -15 minutes. If in the initial turn baatis are stuck to the strainer – don’t worry use a tong to hold the strainer and with the help of a fork gently apply force to the baatis to turn them over. Baatis will be cooked in 30 – 35 minutes. Enjoy them with dal and churma.
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