Dal Bati Churma Recipe
Rajasthani Style Dal Dati Churma | Dal Baati Churma
Dal Bati Churma is a veteran & a very delicious Indian dish. It is mostly prepared in the Western/Northern Region of India. It is a traditional Rajasthani dish.
It is generally served in marriages and festivals as a special dish. It is a mouth-watering dish. It can be eaten at lunch or dinner.
This dish is a mixture of three recipes i.e. mixed Dal, baked wheat balls(Bati), and powdered wheat balls(Churma). Chana, urad, and chilka moong dal are used for the preparation of Dal in this recipe.
Bati can be prepared using an oven, cooker, or appe pan. Generally, bati is prepared in an oven which is a traditional method but I am introducing the preparation of bati with Appe pan. In appe pan, baati is prepared within 15 minutes which saves our precious time and labor.
Bati can be served with dal, kadhi, besan gatta, or vegetables. To enhance its taste, we can serve bati with mirchi kuta(fried green chili with spices) and green chutney of coriander and mint leaves.
Dal Bati Churma Recipe is divided itno three parts-
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Bati Recipe
Rajasthani Bati | Baati Recipe
Generally, coarse wheat flour is used for bati, but you can mix sooji(semolina) in fine wheat flour for the preparation of bati if you do not have coarse wheat flour.
To make bati crispy, we have to mix masalas, moyan(adding melted ghee in flour), and besan in wheat flour.
Bati is dipped in ghee after baking to make it blossom. Ghee enhances the flavor and taste of bati.
Ingredients
- Wheat Flour – 250 g
- Water – ½ cup
- Sooji(Semolina) – 1 teaspoon
- Besan(Gram Flour)– 2 teaspoon
- Salt – 1 teaspoon or as per taste
- Turmeric Powder – ¼ teaspoon
- Carom Seeds(Ajwain) – ¼ teaspoon
- Red Chili Powder – ½ teaspoon
- Baking Soda – ½ teaspoon
- Ghee, melted – 6 teaspoon
- Ghee for dipping bati
How to make Bati
Preparing bati balls
- Add sooji, besan, salt, turmeric powder, ajwain(ajwain should be crushed between your palms), red chili powder, baking soda, and ghee in wheat flour, and mix it properly.
- Pour sufficient water into the mixture to make a tight dough.
- Properly grease the whole dough with oil/ghee and let it rest for 15-20 minutes.
- After 15-20 minutes, again knead this dough very well.
- Make small round balls of the size of a lemon.
- Now make a small sign in the center of the batis using your thumb.
- You can also make an ‘X’ or ‘+’ sign with the help of a knife or using the rear side of a spoon as shown in the next step.
- Due to this, bati is cooked well and evenly from inside.
Baking Baati
- Place appe pan on gas on a low flame and pour a few drops of ghee in each mould.
- Place the rolled baati in each mould of the appe pan.
- Apply a few drops of ghee over all batis so that they are cooked properly and become crispy.
- Cover the pan and cook on low flame for 5-7 minutes.
- Rotate batis on every side and cook till its color becomes golden brown.
- Continuously cook on low flame.
- After it balls become a golden brown turn off the gas.
- Take out the cooked bati.
- Now press the batis slightly with the help of a masher or small bowl.
- Dip the batis in the ghee for 2-5 minutes and serve to eat.
- If you are not calorie conscious, let the bati remain dipped in ghee for 15-20 minutes.
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Bati Recipe Tips
which add magic to your recipe!!!
Tip 1
Baati should be cooked on low flame throughout the procedure.
Tip 2
You may prepare bati in the oven, tandoor, or cooker if you do not have appe pan.
Tip 6
By adding besan, bati becomes crispy.
Tip 7
Dipping bati in ghee after pressing slightly makes batis tastier. Dipping batis in ghee makes it soft otherwise it may become hard.
Tip 10
To enhance taste, you may pour ghee over batis during serving.
Churma Recipe
Rajasthani Churma Recipe
Churma is a famous Rajasthani Sweet dish which is served with Dal Baati.
It is prepared in many ways e.g. by appe pan, tandoor, or deep fry.
Churma is prepared by using wheat flour, sugar, dry fruits with ghee.
You can enjoy delicious Churma by following the below mentioned easy steps by using appe pan and deep fry.
Ingredients
- Wheat flour – 250 g (1 cup)
- Malai or ghee – 3 tablespoon for moyan
- Ghee – 2 tablespoon
- Salt – 1 pinch
- Turmeric – ¼ teaspoon
- Sugar powder – 125 g (½ cup)
- Almond, chopped – 1 teaspoon
- Pista, chopped – 1 teaspoon
- Cardamom powder – 1 teaspoon
- Mishri tukda – 1 teaspoon
- Kesar leaves – 10-11 leaves
- Milk – 1 tablespoon
How to make Churma
Initial Preparation
- Soak kesar leaves in milk.
- Add salt, turmeric powder, and ghee or malai in wheat flour and mix it properly.
- Pour sufficient water in the mixture to make the tight dough and rest aside for 15-20 minutes.
- Knead the above mixture very well.
- Make small round balls of the size of a lemon.
- Now make a small sign in the center of the batis using your thumb.
- You can also make an ‘X’ or ‘+’ sign with the help of a knife or using the rear side of a spoon as shown in the next step.
- Due to this, balls will get cooked well and evenly from inside.
Method 1 – Appe Pan
- (Procedure of baking balls for churma is same as bati that we performed in the above steps)
- Place appe pan on gas on a low flame and pour a few drops of ghee in each mould.
- Place the rolled ball in each mould of the appe pan.
- Apply a few drops of ghee over the balls so that they are cooked properly and become crispy.
- Cover the pan and cook on low flame for 5-7 minutes.
- Rotate the balls on every side and cook till its color becomes golden brown.
- Continuously cook on low flame.
- After it balls become golden brown turn off the gas.
- Now let the balls cool down.
- Crush balls with hands and pour in a grinder and get a smooth powder mixture.
- Pour 2 tablespoon ghee in kadai and mix the powder mixture and saute on low flame for 3-4 minutes.
- Take a large bowl and pour the above powder mixture into it.
- You may add more melted ghee, if you wish.
- You may add more melted ghee, if you wish.
- Mesh Kesar leaves in milk before adding it to churma.
- Add powdered sugar, mishri tukda, kesar milk, cardamom powder, and dry fruits in it.
- Garnish with a small number of dry fruits and serve with dal bati.
Method 2 – Deep fry
- Divide the dough in the desired shape into your fist.
- Pour oil or ghee into a pan and place it on medium flame.
- Fry the dough pieces till golden brown on low flame.
- Crush the pieces with hands and pour in a grinder and get a smooth powder mixture (churma).
- Take a large bowl and pour the above powder mixture into it.
- You may add more melted ghee, if you wish.
Mesh kesar leaves in milk before adding it in churma. - Add powdered sugar, mishri tukda, kesar milk, cardamom powder and dry fruits in it.
- Garnish with a small quantity of dry fruits and serve with dal baati.
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Churma Recipe Tips
which add magic to your recipe!!!
Tip 1
Balls should be cooked on low flame throughout the procedure.
Tip 2
You may prepare balls in the oven, deep fry, or tandoor if you do not have an appe pan.
Tip 3
You may pour 2 tablespoon ghee in kadai and mix the powder mixture and saute on low flame for 3-4 minutes to enhance the taste if churma is preparing with the deep-fry method.
Tip 4
Turmeric powder gives better colour, if added to flour.
Tip 5
Salt also enhances its taste when added to flour.
Tip 6
The quantity of ghee may vary as per your taste.
Tip 7
You may add 1 tablespoon coconut powder to enhance its taste.
Tip 8
You may knead the flour with milk in place of water to make churma tastier.
Tip 9
Melted ghee or malai moyan is necessary to make churma more crispy.
Tip 10
Churma may be served in the shape of laddu by adding more ghee in it.
Tip 11
If you use coarse wheat flour, it improves its texture.
Tip 12
Churma may be stored for 5-6 days at room temperature and 15 days in the fridge in an airtight container.
Rajasthani Dal Recipe
It is a famous dal which is usually prepared in Indian kitchens. It is a very common dish.
Mixed dal is not only very delicious but also healthier from a health point of view. It has plenty of fiber and protein in good quantity.
It is a traditional dish that is prepared with chilka moong dal, urad dal, chana dal, ginger, masalas, and spice.
Lemon is added to enhance its taste. It is served with bati, roti, missi roti, tandoori roti, bajra roti, and naan.
Ingredients
- Chana Dal – 1 tablespoon
- Urad Dal Chilka – 1 tablespoon
- Moong Dal Chilka – 3 tablespoon
- Tomato – 1 piece
- Water – 2 glass
- Turmeric powder – ½ teaspoon
- Red chili, powder – 1 teaspoon
- Green chili, finely chopped – 1 teaspoon
- Cumin seeds – ½ teaspoon
- Salt – 1 teaspoon or as per taste
- Hing – ¼ teaspoon
- Ghee – 2 tablespoon
- Ginger, crushed– 1 teaspoon
- Black Pepper powder – ¼ teaspoon
- Garam Masala – ¼ teaspoon
- Lemon juice – As per taste
- Clove – 2 pieces
- Whole black pepper – 5 pieces
- Bay leaves– 2 pieces
- Green Cardamom – 2 pieces
- Onion – 2 medium size
- Garlic, grated – 1 tablespoon
- Coriander & Mint leaves for garnishing
How to make Rajasthani Dal
Initial Preparation
- Soak the chana Dal for 1 hour.
- Mix Urad dal chilka and moong dal chilka with soaked chana dal.
- Wash dal with water 3-4 times or until the water becomes clear.
Method
- Pour dal, turmeric powder, black pepper powder, clove, whole black pepper, bay leaves, green cardamom, salt, and 1 teaspoon ghee with 1½ glass water in a cooker.
- Place the cooker on gas and cook for 1 whistle on a high flame and after that cook on a low flame for 3-4 minutes.
- Again cook on high flame for 2 whistles.
- Switch off the gas.
- When the pressure releases, open the lid. If the dal is of a watery consistency, evaporate the excess water by cooking for a little longer(with an open lid). If it is too thick, pour some hot water and stir it.
Preparaing Tadka
- For Tadka, heat 1 tablespoon ghee in a frying pan.
- Add hing and cumin. Let them sputter.
- Add crushed garlic, ginger, and green chili on low flame and fry it for 30 seconds.
- Add chopped onion and fry the mixture on low flame till its colour becomes golden brown.
- Add chopped tomato.
- When masala releases oil, add red chili powder in the tadka & immediately mix it with dal and cover the cooker with a lid for a minute to prevent odour of masala.
- When masala releases oil, add red chili powder in the tadka & immediately mix it with dal and cover the cooker with a lid for a minute to prevent odour of masala.
- After that, remove the lid and place the cooker on gas on high flame for 3-4 minutes and stir by spatula constantly to prevent the dal from sticking to the bottom.
- When we cook dal again on a high flame after tadka, it gives a marvelous taste.
- If dal does not cook properly, close the cooker lid and cook again on high flame and take one whistle.
- Open the lid and add garam masala and lemon juice.
- Serve the hot dal garnished with chopped coriander and mint leaves.
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Rajasthani Dal Recipe Tips
which add magic to your recipe!!!
Tip 1
Adding cumin, ginger, and hing with green chili in tadka enhances the taste of dal.
Tip 2
When the dal is ready, you can also add the mint powder to enhance the flavor.
Tip 3
This dal is very beneficial for health as it is very rich in fiber.
Tip 4
When we cook dal again on a high flame after tadka, it adds a nice flavour to it.
Tip 5
If you have to prepare this dal at a short notice, soak chana dal in warm water for 15 minutes.
Recipe Card
Dal Bati Churma Recipe
Dal Bati Churma is a veteran & a very delicious Indian dish. It is mostly prepared in the Western/Northern Region of India. It is a traditional Rajasthani dish.
Ingredients
For Bati
- 250 g Wheat Flour
- ½ cup Water
- 1 teaspoon Sooji(Semolina)
- 2 teaspoon Besan(Gram Flour)
- 1 teaspoon Salt
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Carom Seeds(Ajwain)
- ½ teaspoon Red Chili Powder
- ½ teaspoon Baking Soda
- 6 teaspoon Ghee, melted
For Churma
- 250 g Wheat flour
- 3 tablespoon Malai or ghee
- 2 tablespoon Ghee
- 1 pinch Salt
- ¼ teaspoon Turmeric powder
- 125 g Sugar powder
- 1 teaspoon Almond, chopped
- 1 teaspoon Pista, chopped
- 1 teaspoon Cardamom powder
- 1 teaspoon Mishri tukda
- 10-11 leaves Kesar leaves
- 1 tablespoon Milk
For Dal
- 1 tablespoon Chana Dal
- 1 tablespoon Urad Dal Chilka
- 3 tablespoon Moong Dal Chilka
- 1 piece Tomato
- 2 glass Water
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chilli, powder
- 1 teaspoon Green chili, finely chopped
- ½ teaspoon Cumin seeds
- 1 teaspoon Salt
- ¼ teaspoon Hing
- 2 tablespoon Ghee
- 1 teaspoon Ginger, crushed
- ¼ teaspoon Black Pepper powder
- ¼ teaspoon Garam Masala
- 2 pieces Clove
- 5 pieces Whole black pepper
- 2 pieces Bay leaves
- 2 pieces Green Cardamom
- 2 pieces Onion
- 1 tablespoon Garlic, grated
- Coriander & Mint leaves for garnishing
- Lemon juice - As per taste
Instructions
Preparing bati balls
- Add sooji, besan, salt, turmeric powder, ajwain(ajwain should be crushed between your palms), red chili powder, baking soda, and ghee in wheat flour, and mix it properly.
- Pour sufficient water into the mixture to make a tight dough.
- Properly grease the whole dough with oil/ghee and let it rest for 15-20 minutes.
- After 15-20 minutes, again knead this dough very well. Make small round balls of the size of a lemon. Make small round balls of the size of a lemon.
- Now make a small sign in the center of the batis using your thumb.
- You can also make an ‘X’ or ‘+’ sign with the help of a knife or using the rear side of a spoon as shown in the next step. Due to this, bati is cooked well and evenly from inside.
- Place appe pan on gas on a low flame and pour a few drops of ghee in each mould. Place the rolled baati in each mould of the appe pan.
- Apply a few drops of ghee over all batis so that they are cooked properly and become crispy.
- Cover the pan and cook on low flame for 5-7 minutes.
- Rotate batis on every side and cook till its color becomes golden brown.
- Continuously cook on low flame.After it balls become a golden brown turn off the gas.
- Take out the cooked bati.Now press the batis slightly with the help of a masher or small bowl.
- Dip the batis in the ghee for 2-5 minutes and serve to eat.If you are not calorie conscious, let the bati remain dipped in ghee for 15-20 minutes.
- Finally enjoy your Rajasthani style Dal Bati Churma along with onioins and chutney.
Very useful tips ☺️
Very unique way of preparing Bati. Also, every step is explained in detail. Loved it!!!