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Daal Baati Churma (Rajasthani Cuisine)

Nov-26-2015
Alka Jena
0 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Daal Baati Churma (Rajasthani Cuisine) RECIPE

Rajasthani food is incomplete without the mention of the famous Dal-Baati-Churma which consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. No Rajasthani festive or wedding menu is never complete without this popular recipe. Synonymous to Rajasthan, this rustic globe of baked deliciousness is famous as much for its simplicity as for its unforgettable taste. And yet when it comes to tracing the story behind this culinary masterpiece – the dish is a meal in itself .

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Rajasthan
  • Main Dish

Ingredients Serving: 5

  1. 1/3 cup chana dal (split Bengal gram)
  2. 1/3 cup toovar (arhar) dal
  3. 1/3 cup moong dal (split green gram)
  4. 1 tbsp urad dal (split black lentils)
  5. 1 tbsp masoor daal (Red lentil)
  6. 3 tsp chilli powder
  7. 1/4 tsp turmeric powder (haldi)
  8. 1 tsp coriander (dhania) powder
  9. 1/2 tsp garam masala
  10. 2 bayleaves (tejpatta)
  11. 1 tsp cumin seeds (jeera)
  12. 2 green chillies slit
  13. A pinch of asafoetida (hing)
  14. 2 tsp dried mango powder (amchur)
  15. 2 tsp tamarind (imli) pulp
  16. 3 tbsp ghee
  17. Salt to taste
  18. For the baatis (for 12 to 15 baatis):
  19. 2 cup whole wheat flour
  20. 1/2 cup semolina
  21. 8 tbsp milk/ water
  22. 4 tbsp melted ghee
  23. Salt to taste
  24. For the Churma:
  25. 1 cup whole wheat flour
  26. 1/4 cup semolina
  27. 4 tbsp melted ghee
  28. ½ cup powdered sugar
  29. 2 tbsp almond
  30. 3 cloves (laung / lavang)
  31. Ghee for deep frying

Instructions

  1. Clean and wash the dals and add 4 cups of water. Pressure cook them for 2 to 3 whistles or till the dals are cooked.
  2. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep it aside.
  3. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saute for 1 to 2 minutes.
  4. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.
  5. To prepare the Baati's: Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
  6. Divide the dough into 10 to 15 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb and mark an incision with the help of a kitchen knife.
  7. Preheat the oven to 250 degree celsius for 10 to 15 minutes.
  8. Grease a baking tray and place the baatis in them and bake at 230 degree celsius for 12 to 15 minutes, turning the baatis after 10 minutes is essential to check that it is cooked perfectly from all sides.
  9. Keep them in the oven for another 5 minutes.
  10. Take them out of the oven and dip all the batis in pure ghee and serve. (If you want you can lightly brush these batis with ghee and serve.)
  11. To prepare the Churma:
  12. Combine the flour, semolina and ghee and knead with ¼ cup water to make a stiff dough. Keep it aside covered for 15 to 20 minutes.
  13. Divide the dough into 10 to 12 equal portion and fry on slow heat till it becomes brown on both sides. Transfer to a kitchen towel and let it cool.
  14. Once it cools down, grind it to a fine powder along with the powdered sugar and sprinkle the chopped almonds on top.
  15. Now place the crumbled baatis on a plate. Pour the daal over it, sprinkle some chopped onions and green chillies and serve it with the churma as a side dish.

Reviews (15)  

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Mousumi Bhattacharjee
May-17-2018
Mousumi Bhattacharjee   May-17-2018

Awesome

Nima Kulkarni
Jan-20-2018
Nima Kulkarni   Jan-20-2018

कुछ बिगड गया,मेरी बाटी कडक हो गई

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