Learn how to make authentic Rajasthani Dal Bati Churma at home! This traditional dish combines crispy, buttery Bati, flavorful Dal, and sweet, crumbly Churma for a royal feast. Perfect for festive occasions, family gatherings, or a special treat, this step-by-step recipe ensures an unforgettable taste of Rajasthan.
Bajre ki roti link;
ua-cam.com/video/WrKzCjc8810/v-deo.html
Recipe:
Ingredients:
*For choorma:*
Dough:
Knead a tight dough from below ingredients for batis and let it rest for 15-20 minutes
2.5 cups or 350 gms whole wheat flour
1/4 cup / 1 tb sp semolina
1/4 cup ghee (clarified butter) 90 gms
Use lukewarm water as much needed to knead dough
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For Bati:
Dough:
Knead a tight dough from below ingredients for batis and let it rest for 15-20 minutes
2.5 cups or 350 gms whole wheat flour
1/4 cup / 1 tb sp semolina
1/4 cup ghee (clarified butter) 90 gms
1 tsp salt
1 tsp Carrom seeds
1 tsp baking powder
Water (as needed)
Use lukewarm water as much needed to knead dough
For Dal:
1/4 cup toor dal (pigeon peas)50gm
1/4 cup chana dal (Bengal gram)50gms
1/4 cup moong dal chilka (yellow lentils)50 gms
Urad chilka 50gms / 1/4cup
1/4cup masoor chilka 50 gms
3-4 garlic (optional)
1 medium onion (finely chopped)optional
2 medium tomatoes (finely chopped)
1-2 green chilies (slit)
Ginger Finely chopped 1/ 4 cup, 2 tbsp
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp Amchur powder(optional)
1/2 tsp garam masala
1+1 bayleaf
1 tsp cumin seeds
1 +1+1 tbsp ghee
1+1+1 tsp cummin seeds
1/2+1/2+1/2 tsp asafoetida
4+4 clove
2+2 black cardamom
Nutmeg
Mace 1+1 javitri
1+1 cinnamon stick
Salt to taste
Fresh coriander leaves (for garnish)
*Instructions:*
1. For Bati:
Mix whole wheat flour, semolina, salt, Carrom seeds, baking powder and ghee in a bowl.
Mix well. Check if dough is coming together when pressed in fist,if it binds ghee is enough otherwise add little more ghee to mixture.
Moke mixture crumbly.Now add lukewarm water gradually to make a firm dough.
Shape the dough into medium-sized balls. Preheat the oven/ airfryer to 180°C (350°F) or use a traditional bati oven or preheat appa pan.
Bake the batis for 25-30 minutes, turning occasionally for even cooking. Once golden brown, dip them in melted ghee.
Instructions:
1. For choorma Bati:
Mix whole wheat flour, semolina, and ghee in a bowl. Add lukewarm water gradually to make a firm dough.
Let it rest for 15-20 minutes.
Shape the dough into medium-sized balls. Preheat the oven/airfryer to 180°C (350°F) or use a traditional bati oven or can make in appa pan as shownin video.
Bake the batis for 25-30 minutes, turning occasionally for even cooking. Once golden brown, dip them in melted ghee.
2. For Dal:
Wash and soak all lentils for 30 minutes.
In a pressure cooker
Heat a tbsp ghee,
Add 1 bayleaf, 1tsp cummin seeds, 1/2 tsp asafoetida, clove4, 2 black cardamom, 1cinnamon stick
Pressure cook soaked dal with 4 cups of water, turmeric powder, and salt for 3-4 whistles.
Heat ghee in a pan, add cumin seeds, bayleaf, asafoetida, black cardamom, cloves, nutmeg, mace and let them splutter. Add onions, green chilies, and sauté until golden.
Add tomatoes, red chili powder, amchoor powder, and cook until a little.
Add cooked dal, mix well, and simmer for 5 minutes. Garnish with fresh coriander leaves.
3. For Churma:
Mix whole wheat flour with melted ghee to make a crumbly dough. Shape into small discs and bake or fry until golden.
Let it cool down
Crush the balls into fine crumbs, make a fine powder in a grinder .
Now in a pan add 1 tbsp ghee and roast nuts in it for few seconds then add grind batis into it ,saute for 1 - 2 minutes.
mix with powdered sugar, cardamom powder, and nuts.
4. Assemble:
Serve the hot batis with dal and churma on the side for a complete Rajasthani meal.
Rajasthani Dal Bati Churma recipe,
Choorma
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