Home / Recipes / Rajasthani special - Dal bati and churma

Photo of Rajasthani special - Dal bati and churma by DrKhushboo Bansal at BetterButter

Rajasthani special - Dal bati and churma

DrKhushboo Bansal
20 minutes
Prep Time
35 minutes
Cook Time
2 People
Read Instructions Save For Later

ABOUT Rajasthani special - Dal bati and churma RECIPE

Sharing one of the most amazing recipes from the rajasthani cuisine....any special occasion in a rajasthani family is incomplete with this delicacy.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Rajasthan
  • Pressure Cook
  • Baking
  • Main Dish

Ingredients Serving: 2

  1. For bati : 2 cup whole wheat flour
  2. 1/2 cup semolina
  3. 1/2 cup warm water or as required
  4. 2 tbsp melted ghee
  5. 1/4 tsp carom seeds
  6. salt to taste
  7. ghee as required
  8. For dal
  9. 1/2 cup skinless urad dal
  10. 1/4 cup skinless moong dal
  11. 1/4 cup chana dal
  12. 3 tbsp ghee
  13. 1 tsp cumin seeds
  14. 2 to 4 green chillies
  15. 1 cup tomato puree
  16. 2 tsp red chilli powder
  17. 1/2 tsp turmeric powder
  18. 1/2 Garam masala
  19. Pinch of asafoetida
  20. salt to taste
  21. ghee for serving
  22. For churma : 1/4 cup powdered sugar


  1. For bati : In a mixing bowl mix together the wheat flour , semolina , salt and carom seeds.
  2. Add ghee and mix well.
  3. Now add warm water slowly as required and knead a semi thick dough.
  4. Keep aside for about 1/2 hour.
  5. Take small portion of the dough press firmly and roll into a round ball. Repeat with the entire dough.
  6. 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.
  7. Break the bati to check whether cooked from inside....so it's important to cook them on low flame.
  8. For dal : soak all the dals in water for about an hour.
  9. Pressure cook them for 3 whistles (added salt and water).
  10. 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.
  11. For churma : Crush 2 batis in the blender coarsely.
  12. Add 1/4 cup powdered Sugar for 1 cup coarsely powdered churma.
  13. The delicious Rajasthani platter is ready to serve.
  14. Serve with salad ,red garlic chutney, papad and ghee.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Milli Garg
Milli Garg   Apr-24-2018

Would love to try this.

Similar Recipes

A password link has been sent to your mail. Please check your mail.