Name: Rajasthani special - Dal bati and churma recipe by DrKhushboo Bansal at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: For bati : 2 cup whole wheat flour; 1/2 cup semolina; 1/2 cup warm water or as required; 2 tbsp melted ghee; 1/4 tsp carom seeds; Salt to taste; Ghee as required; For dal; 1/2 cup skinless urad dal; 1/4 cup skinless moong dal; 1/4 cup chana dal; 3 tbsp ghee; 1 tsp cumin seeds; 2 to 4 green chillies; 1 cup tomato puree; 2 tsp red chilli powder; 1/2 tsp turmeric powder; 1/2 Garam masala; Pinch of asafoetida; Salt to taste; Ghee for serving; For churma : 1/4 cup powdered sugar

Ingredients Serving: 2

For bati : 2 cup whole wheat flour
1/2 cup semolina
1/2 cup warm water or as required
2 tbsp melted ghee
1/4 tsp carom seeds
Salt to taste
Ghee as required
For dal
1/2 cup skinless urad dal
1/4 cup skinless moong dal
1/4 cup chana dal
3 tbsp ghee
1 tsp cumin seeds
2 to 4 green chillies
1 cup tomato puree
2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 Garam masala
Pinch of asafoetida
Salt to taste
Ghee for serving
For churma : 1/4 cup powdered sugar

Instructions

For bati : In a mixing bowl mix together the wheat flour , semolina , salt and carom seeds.
Add ghee and mix well.
Now add warm water slowly as required and knead a semi thick dough.
Keep aside for about 1/2 hour.
Take small portion of the dough press firmly and roll into a round ball. Repeat with the entire dough.
Heat the appe pan pour some ghee and place them in each groove. Cover the appe pan and cook on low flame for about 10 minutes until the batis are golden brown all over.
Break the bati to check whether cooked from inside....so it's important to cook them on low flame.
For dal : soak all the dals in water for about an hour.
Pressure cook them for 3 whistles (added salt and water).
Heat ghee in a pan add cumin seeds,asafoetida , turmeric powder, red chilli powder , green chillies , garam masala and tomato puree. Saute for 5 minutes. Cook till the ghee leaves the sides. Now add the cooked mashed dal. Mix well and let it simmer for another 2 to 3 minutes. Add water if needed. Dal may thicken in some time. Garnish with fresh coriander leaves and spoonful of ghee.
For churma : Crush 2 batis in the blender coarsely.
Add 1/4 cup powdered Sugar for 1 cup coarsely powdered churma.
The delicious Rajasthani platter is ready to serve.
Serve with salad ,red garlic chutney, papad and ghee.

Similar Recipes