Rajasthani Thali | How to make Rajasthani Thali

By Priya Suresh  |  19th Mar 2019  |  
0 from 0 reviews Rate It!
  • Photo of Rajasthani Thali by Priya Suresh at BetterButter
Rajasthani Thaliby Priya Suresh
  • Prep Time


  • Cook Time


  • Serves





About Rajasthani Thali Recipe

Rajasthani cooking was influenced by both the war-like lifestyles of its habitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred by them. Their food cooked in pure ghee is famous for it's mouth- watering aroma. Rajasthan's tastiest curries are based on the use of pulses or gram flour. Dry fruits, spices and yogurt are used in many delicacies. Rajasthan can also boast of a vast array of savouries and sun-dried snacks. Be it dal baati and churma or missi roti , one always ends up licking his fingers.

Rajasthani Thali

Ingredients to make Rajasthani Thali

  • Baati: 1+1/2cup wheat flour
  • salt
  • 3TBSP ghee
  • moong dal:
  • 1/2cup yellow moong dal
  • 1/4sp cumin seeds
  • 1/2tsp Red chilly powder
  • 1tsp ginger garlic paste
  • 1/4tsp garam masala
  • 1/4tsp asafoetida powder
  • 1/4tsp turmeric powder
  • salt
  • Gatte ki Kadhi:
  • For Ghattas: 3/4cup Gram flour
  • 1tsp chilly powder
  • 2 pinch Carom seeds
  • 1tbsp curd
  • 2tbsp oil
  • salt
  • For kadhi:
  • 2cups Beaten curd
  • 1tbsp Gram flour
  • few curry leaves
  • 1tsp cumin seeds
  • 1/2tsp mustard seeds
  • 1/4tsp asafoetida powder
  • 1/4tsp turmeric powder
  • 1tsp chilly powder
  • 2tbsp oil
  • salt
  • Chopped coriander leaves
  • For Bajiri Ki Roti:
  • 1cup bajra flour
  • salt
  • water
  • ghee as per need
  • Makkai Ki Roti:
  • 1cup maize flour
  • salt
  • 1+1/2cup Warm water
  • ghee for cooking
  • For Panchmel ki Sabzi:
  • 4cups Cluster beans,long beans,capsicum,cucumber,french beans (chopped)
  • 1 tomato
  • 1tsp cumin seeds
  • 1/2tsp mustard seeds
  • 1tsp chilly powder
  • 1/4tsp turmeric powder
  • 1tbsp coriander powder
  • oil
  • salt
  • For Matta/Boondi Chaas:
  • 1cup yogurt
  • 2cups water
  • 1/4cup Boondi
  • 1/2tsp cumin powder
  • salt
  • A pinch chilly powder
  • For Goond ki Ladoo:
  • 1+1/2cup wheat flour
  • 3tbsp Edible gum/goond
  • 1/2cup powdered sugar
  • 1/4tsp cardamom powder
  • 2tbsp ghee for frying edible gum
  • 3tbsp Ghee for roasting wheat flour
  • For Kesari malai lassi:
  • 1cup Milk
  • 1/2cup Whipping cream
  • sugar
  • a pinch salt
  • 1/2cup water
  • 1/2tsp saffron strands (soaked in warm milk)

How to make Rajasthani Thali

  1. Baati:Mix the wheat flour, salt and ghee, make a stiff dough (add water if need).
  2. Divide the dough as equal balls,roll it.
  3. Preheat the oven to 375F, bake the batter for 15-20minutes until they turns brown on the surface.
  4. Take the baked baatis out and dip it in pure ghee if you are health nut like me, just brush them with ghee while baking. Enjoy with Dal.
  5. For Moongdal: Pressure cook the moongdal.
  6. Heat the oil,let crack the cumin seeds; add the asafoetida powder, red chilly powder, ginger garlic paste, turmeric powder and cook for few minutes.
  7. Add the cooked dal with enough water,bring it to boil.
  8. Finally add the garam masala and let it cook in low flame for few more minutes.
  9. For Gatte Ki KAdhi: Combine all the ingredients given for gattas and knead as a firm dough by adding enough water.
  10. Divide them as 7-8equal balls and shape them as rolls, boil enough water in a pan, add the rolled gattas and cook for 8minutes.
  11. Drain the water and keep aside the gattas.
  12. Combine the beaten curd, gram flour,curry leaves with a cup of water, whisk well and keep aside.
  13. Heat oil in a pan, let splutters the mustard seeds,cumin seeds, asafoetida, once the seeds cracks add the turmeric powder, chilly powder and saute for few minutes.
  14. Add now the curd mixture, again a cup of water ,salt and bring it to boil.
  15. Keep stirring and cook until the kadhi starts thicken slightly, finally add the already prepared ghattas,bring it to boil,put off the stove.
  16. Add the chopped coriander leaves for garnishing.
  17. For Bajira Roti :Take the flour,salt in a bowl,make a well in the center, pour slowly small amount of water and start kneading the millet flour, add water if needed to bring the flour together.
  18. Make a smooth dough, dont add water else ur dough will turn sticky, take more attention while adding the water to the millet flour.
  19. Heat the griddle in a medium flame. Divide the dough into equal balls, dust the balls with the millet flour and roll them gently as medium circle.
  20. Transfer the rolled roti to the hot griddle, once you see the tiny bubbles on the surface of the rotis, flip it and drizzle ghee on the surface,spread well over the roti.
  21. Flip the roti again and drizzle again the ghee and spread it over the roti.
  22. Cook on both sides until the roti turns slightly crispy.
  23. For Makkai Ki Roti:Combine all the ingredients to form a smooth dough.
  24. Cover and let it side for 10minutes, divide the dough as equal balls. Flatten them by using the fingers and palm.
  25. Dust it with enough flour and press it between two plastic sheets as flat roti. Heat a tawa, transfer it to the tawa,cook on both side until they get cooked.
  26. For Panchmel Ki Sabzi : Heat the oil in a pan, let splutters the mustard seeds,cumin seeds.
  27. Add the clusterbeans, long beans,capscium,cucumber, french beans,salt and tomato, cook the veggies covered until they are half done.
  28. Add the turmeric,chilly powder,coriander and cumin powder,mix well and cook until veggies gets well cooked and coated with spice powders.
  29. Dont overcook the veggies and serve with rotis.
  30. For Matta/Boondi Chaas:Take all the ingredients including boondhi and blend till smooth.
  31. Finally add more boondis to the chaas and serve chilled.
  32. For Goond Ki Laddoo: Heat the ghee in a pan, add the wheat flour, roast it in slow flame until the flour turns golden brown,allow it to cool
  33. Heat the ghee, fry the ediblegum until they gets puffs and transfer it to a paper towel.
  34. Now add the fried edible gum,roasted wheat flour,cardamom powder, powdered sugar and mix well.
  35. Make medium sized ladoos from the mixture, if its hard to make balls, add 2 or 3 tablespoons of melted ghee and make balls.
  36. For Kesari Malai Lassi: Take the milk,whipping cream,salt,sugar as per need, water, soaked saffron milk and blend together until they turns smooth.
  37. Pour it in a glass. Serve chilled/
  38. Enjoy this amazing Rajasthani Thali.

Reviews for Rajasthani Thali (0)