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Barbequed Baati with Dal & Churma

Apr-24-2016
Shyamala Kumar
30 minutes
Prep Time
30 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Barbequed Baati with Dal & Churma RECIPE

‘Dal Baati Churma’, one of the popular delicacies of Rajasthan is a quintessential menu in all festivals and feasts. Here I have mentioned the way of grilling baatis in barbeque. In winters, most of our Sunday morning is spent outdoor in our garden enjoying the weather, gazing at the colorful winter flowers, barbequing fresh garden veggies & fruits and also treating ourselves scrumptious brunch like grilled baati with dal & churma. Grilling baatis in BBQ gives a unique smoky flavour to the dish.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Rajasthan
  • Pressure Cook
  • Grilling
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 8

  1. For Baati:
  2. Whole wheat flour- 1 cup
  3. Semolina\sooji- 1\4 cup
  4. Besan- 2 tbsp
  5. Ghee- 1\4 cup + required amount to dip baatis before serving
  6. Salt to taste
  7. Ajwain- 1\2 tsp
  8. Baking powder- A pinch
  9. Milk- to knead
  10. For Mixed Dal:
  11. Chana dal - 1/4 cup
  12. Thuvar\arhar dal - 1/4 cup
  13. Moong dal - 1/4 cup
  14. Urad dal - 1/4 cup
  15. Masoor dal- 2 tbsp whole\splitted
  16. Turmeric powder\haldi - 1/4 tsp
  17. Salt to taste
  18. Ginger - 1 tsp grated
  19. Green chillies- 1 tsp finely chopped
  20. Dhaniya powder - 1 tsp
  21. Amchoor powder - 1 tsp
  22. Red chilli powder - 1\2 tsp
  23. Jeera- 1\2 tsp
  24. Hing- 1/4 tsp
  25. Ghee- 2 tbsp
  26. Fresh coriander leaves- 2 tbsp, finely chopped
  27. For Churma:
  28. Whole wheat flour- 1 cup
  29. Semolina\sooji- 1\4 cup
  30. Ghee- 1\4 cup
  31. Milk- to knead
  32. Refined oil- to deep fry
  33. Powdered sugar- 1\4 cup (you can increase or decrease as per your taste)
  34. Elaichi Powder- 1\2 tsp
  35. Dry fruits (badam, cashew, raisins)- 1 tbsp each, finely sliced

Instructions

  1. For the Baat, mix all the ingredients, namely flour, sooji, besan, baking powder, melted ghee, salt, ajwain and knead it well into a firm dough using milk. Keep it aside for 10-15 mins.
  2. Take medium lemon-sized dough and make a round shaped ball. Flatten the rounds and make a small indentation in the centre of the baatis using your thumb.
  3. If it has some cracks, don't worry as those cracks will help the baatis to cook properly. Keep it covered with a muslin cloth or a kitchen towel.
  4. Prepare the barbeque apparatus before you start grilling baatis. There are various medium with which you can create fire in BBQ. Our option is always using charcoal as it is easy to ignite the fire and maintain the required heat.
  5. Fill the bottom space of the apparatus with charcoal and ignite fire using paper. Baatis require low to medium heat to get cooked evenly. So wait for 2 or 3 mins to bring down the heat.
  6. Arrange the baatis on the grilling tray and keep it over the medium rack. Brush the baatis with any cooking medium once or twice. When it turns golden in colour, remove the baatis from the rack and let it cool.
  7. Dip the baatis in the melted ghee. Break it into two and serve hot along with a bowl of mixed dal and churma.
  8. For the Mixed Dal, wash and soak the dals for 30 mins. Pressure cook the dals with haldi and salt till 4-5 whistles blow. Release the pressure and slightly mash the dals. Keep it aside.
  9. In a kadai, heat ghee and give tadka with jeera, hing, green chillies, ginger. Add the mashed dals and all the above mentioned spices.
  10. Give a nice boil till the masala flavours gets incorporated with dal well. Turn off the flame. Garnish with fresh coriander leaves and serve hot with baati and churma.
  11. For the Churma, mix all the ingredients namely flour, sooji, melted ghee and knead it well into a firm dough using milk. Keep it aside for 10-15 mins.
  12. Take a small lemon sized dough and make a round shaped ball. Flatten the rounds and make a small indentation in the centre using your thumb. Keep it covered with a muslin cloth or a kitchen towel.
  13. In a kadai, heat refined oil. Deep fry the dough balls in low heat till it turns golden in colour. Let it cool.
  14. Using a mixer grinder, coarsely powder the deep fried balls. Mix it with the powdered sugar, elaichi powder and sliced dry fruits. Churma is ready to be served with dal and baati.

Reviews (1)  

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Shweta Srivastava
Apr-25-2016
Shweta Srivastava   Apr-25-2016

Good recipe

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