Dal Baati Churma | How to make Dal Baati Churma

By Alka Jena  |  19th Apr 2016  |  
4.5 from 11 reviews Rate It!
  • Dal Baati Churma, How to make Dal Baati Churma
Dal Baati Churmaby Alka Jena
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About Dal Baati Churma 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 . 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.

Dal Baati Churma is an authentic dish which is perfect to serve on all occasions. The Dal Baati Churma is delicious and has an amazing aroma. Dal Baati Churma by Alka Jena will help you to prepare the perfect Dal Baati Churma in your kitchen at home. Dal Baati Churma needs 20 minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Dal Baati Churma. This makes it easy to learn how to make the delicious Dal Baati Churma. In case you have any questions on how to make the Dal Baati Churma you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Alka Jena. Dal Baati Churma will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Dal Baati Churma

Ingredients to make Dal Baati Churma

  • For the panchamel dal:
  • 1/3 cup chana dal (split Bengal gram)
  • 1/3 cup moong dal (split green gram)
  • 1/3 cup toovar (arhar) dal
  • 1 tbsp urad dal (split black lentils)
  • 1 tbsp masoor daal (Red lentil)
  • 3 tsp chilli powder
  • 3 cloves (laung / lavang)
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric powder (haldi)
  • 1 tsp coriander (dhania) powder
  • 2 green chillies, slit
  • 2 bayleaves (tejpatta)
  • 1 tsp cumin seeds (jeera)
  • A pinch of asafoetida (hing)
  • 2 tsp dried mango powder (amchur)
  • 2 tsp tamarind (imli) pulp
  • 3 tbsp ghee
  • salt to taste
  • For the baatis (12 to 15 baatis)
  • 2 cup whole wheat flour
  • 1/2 cup semolina
  • 8 tbsp milk/ water
  • 4 tbsp melted ghee
  • salt to taste
  • For the Churma:
  • 1 cup whole wheat flour
  • 1/4 cup semolina
  • 4 tbsp melted ghee
  • 1/4 cup powdered sugar
  • 2 tbsp almond
  • ghee for deep frying

How to make Dal Baati Churma

  1. For the Dal:
  2. Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
  3. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
  4. 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 saut for 1 to 2 minutes.
  5. 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.
  6. For the Baatis:
  7. Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
  8. 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.
  9. Preheat the Oven to 250 degree Centigrade for 10 to 15 minutes.
  10. Grease a baking tray and place the baatis in them and bake at 230 degree centigrade for 12 to 15 minutes turning the battis after 10 minutes is essential to check that it is cooked perfectly from all sides. Keep them in the oven for another 5 minutes.
  11. 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.
  12. For the Churma:
  13. Combine the flour, semolina and ghee and knead with 1/2 cup of water to make a stiff dough. Keep aside covered for 15 to 20 minutes.
  14. 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.
  15. Once it cools down, grind it to a fine powder along with the powdered sugar and sprinkle the chopped almonds on top.
  16. Now place the baatis on a plate, pour the dal over it, sprinkle some chopped onions and green chillies and serve it with the churma as a side dish.

Reviews for Dal Baati Churma (11)

Jennies Patel2 years ago

how to cook in baati cooker ??? pls help

Amisha Jariwala2 years ago


Sonia Kadam2 years ago

kya aap ise hindi me btayegen

Sharmila Ravi Karthikeyan2 years ago

easy recipe will make

Udit Rastogi2 years ago


Priyanka Singh2 years ago


sandhya passary2 years ago


Niloupher Sethna2 years ago


Alka Jena2 years ago

Thank you Piyali.....

Piyali Saha2 years ago


Ankita Sharma2 years ago

substitute for imli pulp...

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