Dal Baati Churma


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Dal Baati Churma

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दाल बाटी चुरमा - हिन्दी में पढ़ें (Dal Baati Churma in Hindi) 

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This three-in-one treat is a typical Rajasthani treat. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight 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.


If you have ever been to Rajasthan in the winter months, you will know that this combo is a wonderful way to warm yourself up on a cold day!

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Dal Baati Churma recipe - How to make Dal Baati Churma

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
For the churma

    For the churma
  1. Combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.
  2. Divide the dough into 8 equal portions.
  3. Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).
  4. Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.
  5. Drain on an absorbent paper and allow them to cool.
  6. Break the fried dough portions into small pieces with your hands and blend in a mixer into a fine powder.
  7. Add the almonds, cardamom powder and powdered sugar and mix well. Keep aside.

For the dal

    For the dal
  1. Clean and wash the dals. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
  3. Heat the ghee in a deep non-stick kadhai, add the cloves, bayleaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for a few seconds.
  4. When the seeds crackle, add the garlic paste and onions and sauté on a medium flame for 2 to 3 minutes.
  5. Add the tomatoes, coriander powder, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Add the cooked dals (along with the water) and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  7. Add the coriander and mix well. Keep aside.

For the baatis

    For the baatis
  1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough, without using any water.
  2. Divide the dough into 8 equal portions and shape each portion into an even sized round.
  3. Flatten the rounds, make a small indentation in the center of the baatis using your thumb. Keep aside.
  4. Boil enough water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while turning them occasionally. Drain and allow them to cool completely.
  5. Heat the ghee in a deep non-stick kadhai, add 4 baatis at a time and deep-fry till they turn golden brown in colour from all the sides.
  6. Repeat step 7 to deep-fry the remaining 4 baatis in one more batch. Drain on an absorbent paper and keep aside.

How to serve

    How to serve
  1. Warm the dal again till piping hot.
  2. Arrange 2 baatis on a serving dish, break them into pieces and pour 1 tbsp melted ghee evenly over it. Pour ¼ of the dal evenly over it. Sprinkle 2 tbsp of onions and ½ tsp lemon juice evenly over it.
  3. Repeat step 2 to make 3 more servings.
  4. Serve immediately with churma.

Dal Baati Churma Video by Tarla Dalal

Dal Baati Churma recipe with step by step photos

Recipe 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. Before you start making the dough for the churma, put the ghee to heat for deep-frying in a deep non-stick kadhai.
  2. While the ghee is heating, take coarse whole wheat flour in a deep bowl.
  3. Add semolina. They provide an amazing grainy texture to baati.
  4. Add melted ghee.
  5. Mix well with your finger tips to form a crumbly textured mixture.
  6. Add water and mix well.
  7. Knead to make a firm dough.
  8. Divide the dough into 8 equal portions.
  9. Take a portion of the dough and shape it in the shape of your fist.
  10. Press with your fingers in the centre to make an indentation. 
  11. Similarly shape the reaming dough portions.
  12. Deep-fry on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.
  13. Drain on an absorbent paper and allow them to cool.
  14. Break the fried dough portions into small pieces with your hands.
  15. Blend them in a mixer into a fine powder.
  16. Transfer the blended mixture into a bowl.
  17. Add almond slivers.
  18. Add cardamom powder.
  19. Add powdered sugar.
  20. Mix well. Keep aside.

Dal for the Dal Baati

  1. Clean and wash the dals under running water.
  2. Put the cleaned and washed dals in a pressure cooker.
  3. Add 4 cups of water.
  4. Add salt, mix well and pressure cook for 3 whistles.
  5. Depressurize the cooker and open the lid. The cooked dals will look like this. Always open the pressure cooker and allow the steam to escape before opening the lid or else you might get burn.

Tempering for the Dal Baati Dal

  1. Heat the ghee in a deep non-stick kadhai and add cloves.
  2. Add the bay leaves.
  3. When the whole spices are slightly brown, add the cumin seeds.
  4. Then add slit green chillies and a pinch of asafoetida.
  5. When the seeds crackle and release a nice aroma, add the garlic paste.
  6. Add onions and sauté on a medium flame for 2 to 3 minutes.
  7. Add the tomatoes.
  8. Add coriander powder and turmeric powder.
  9. Add the chilli powder.
  10. Add garam masala.
  11. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally, so that the tomatoes and masalas are cooked and well blended.
  12. Add the cooked dals along with the water.
  13. Add salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  14. Add chopped coriander and mix well. Keep aside.

Baatis for Dal Baati

  1. Before you start making the dough for the baati, take water in a deep non-stick kadhai and put the water to boil.
  2. Take the whole wheat flour in a deep bowl.
  3. Add semolina and besan.
  4. Add melted ghee.
  5. Then add milk.
  6. Add fennel seeds, ajwain and salt to taste.
  7. Combine and mix well, then knead into a semi-stiff dough stiff yet pliable dough, without using any water, as the milk is enough to bind the dough.
  8. Divide the dough into 8 equal portions and shape each portion into an even sized round.
  9. Take a portion and flatten the round, make a small indentation in the center of the baati using your thumb.
  10. Similarly flatten the remaining rounds, make a small indentation in the center of the baatis using your thumb. Keep aside.
  11. Add all the baatis into the boiling water and cook on a high flame for 15 minutes, while turning them occasionally.
  12. Drain and allow them to cool completely.
  13. Heat the ghee in a deep non-stick kadhai, add 4 baatis at a time and deep-fry till they turn golden brown in colour from all the sides. They will take a long time to deep-fry as the crust is thick and needs to be cooked on the insides also.
  14. Similarly deep-fry the remaining 4 baatis in one more batch. Drain on an absorbent paper and keep aside.

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
     

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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Reviews

Dal Baati Churma
5
 on 30 Nov 18 05:45 PM


Hi, I would love to try this recipe.Can I use regular gehun atta instead of jada gehun ka atta?
| Hide Replies
Tarla Dalal    Hi Sowmya, We would suggest you use Jada gehun ka atta as mentioned in the recipe.
Reply
01 Dec 18 09:13 AM
Dal Baati Churma
5
 on 17 Feb 18 05:12 PM


followed this recipe to the T many times and loved the dish every single time :) My son simply loves it for breakfast, lunch and dinner!
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Tarla Dalal    Hi, Thank you for your kind words...do try more and more recipes and let us know how you enjoyed them...happy cooking !!
Reply
20 Feb 18 09:04 AM
Dal Baati Churma
5
 on 11 Aug 17 09:03 AM


Dal Baati Churma
5
 on 25 Dec 16 03:36 PM


It was really tasty ,not to forget the wholesomeness a traditional recipe can be so comforting n satisfying indeed
Dal Baati Churma
5
 on 25 Dec 16 03:31 PM


Dal Baati Churma
5
 on 05 Nov 16 03:29 PM


Thanks mam for your quick response and guidance
| Hide Replies
Tarla Dalal    Hi Jignesh, Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
07 Nov 16 09:17 AM
Dal Baati Churma
5
 on 04 Nov 16 09:08 PM


Please give me estimate for 30 people
| Hide Replies
Tarla Dalal    Hi Jignesh: Below the preparation time for the recipe is a box which lets you scale the recipe. Type the number 30 there and you will get the scaled up recipe. Happy cooking.
Reply
05 Nov 16 09:56 AM
Dal Baati Churma
5
 on 21 Sep 16 05:19 PM


Thanks a lot for this recipe ma''am..last year we went to Rajasthan ther i enjoyed this recipe ..i loved it very much..but did not know how to make it..then i saw ur recipe & tried at home it''s amazing..i loved ir recipe.. Thanks again
| Hide Replies
Tarla Dalal    Hi Sandhya, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
21 Sep 16 05:22 PM
Dal Baati Churma
5
 on 19 Sep 16 01:48 AM


I had never tasted this recipe before... Being from sikkim I tried cooking this looking at your manual...it was damm delicious..and these days I cook more often..thanks for your help tarla ma''am...
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Tarla Dalal    Hi Anuj, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
19 Sep 16 08:56 AM
Dal Baati Churma
5
 on 21 Jul 16 09:36 AM


Goood Morninig tarla mam,I''m one of the biggest fan of your recipes.I loved your daal bati recipe I tried it tooo but it was not so crispy.Please tell me some tips while boiling and frying the batis also tell me the maximum time required for boiling and frying.(How to detect that the baati is boiled propperly or not?)
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Tarla Dalal    Hi Arshi, here is our video link for this recipe, this will help you in clearing your doubts.. https://www.youtube.com/watch?v=G_7y2ZKPcic.
Reply
21 Jul 16 01:44 PM
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