Rajasthani Dal Bati Churma Recipe | Dhaba Style recipe
A vegetarian Rajasthani recipe with whole wheat flour - (or a combination of flours), sooji (semolina/ rava), ghee. Ready in 1h 40m, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
29 steps- 1
To begin making the Dal Baati Churma Recipe, we will first making the bati
jaggery - for churma(1/4 cup) - 2
Combine all the ingredients for the Bati together, except the jaggery until well combined
jaggery - for churma(1/4 cup) - 3
Add water to combine it well and make a smooth and yet stiff dough
- 4
Leave the bati dough aside for 20 minutes so it rests and becomes fluffy with the baking powder that we added
baking powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon) - 5
Once the baat dough is well rested, knead again for a few minutes
- 6
Divide the dough in large lemon size portions (about 12 to 15 of them)
- 7
Preheat the oven to 180 C and bake the bati in the oven for about 20 to 30 minutes until browned on both sides
- 8
Make sure to keep turning the baatis around, until it is browned from all sides
- 9
The batis will tend to crack from the top while it is baking and that's completely natural
baking powder(1 teaspoon) - 10
Once the batis are golden brown in color from all sides, remove them from the oven
- 11
For the churma, I usually make it from the same baked bati balls
jaggery - for churma(1/4 cup) - 12
Take 3 to 4 of them, crush them and combine them with jaggery in a mixer to make a coarse powder
baking powder(1 teaspoon)jaggery - for churma(1/4 cup)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon) - 13
And that's it, churma is ready
jaggery - for churma(1/4 cup) - 14
The salt from the batis does not overwhelm the taste and tastes perfectly fine
salt - to taste - 15
The next step is to make the dal for the dal bati
- 16
To make the dal, add all the ingredients into the pressure cooker, except the ingredients for the tadkaAdd 2-1-/2 cups of water and pressure-cook the dal for two to three whistles
- 17
After two whistles, turn the heat to low and simmer for 10 minutes and turn off the heat
- 18
Once the pressure is released completely, open the cooker and your dal is ready
- 19
Check the salt and spices and adjust to suit your taste
salt - to taste - 20
Transfer the dal to a serving bowl
- 21
The next step is to make the tadka
- 22
Heat ghee in a small pan, add the cumin seeds and red chilies
ghee(1/2 cup)ghee(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 23
Allow them to roast and crackle
- 24
Once done, turn off the heat and pour the seasoning over the dal and serve with the hot baatis
- 25
Serving baatis are usually done in individual portions and bowls
- 26
In a small serving bowl, add 2 batis, lightly crush them, drizzle some ghee over the baked baatis
ghee(1/2 cup)ghee(1 teaspoon) - 27
Pour the dal over the baked baatis and serve
- 28
I personally like to add the churma over the baatis as well to give it a sweet touch and a delicious taste as well
salt - to tastejaggery - for churma(1/4 cup) - 29
Serve the Rajasthani Dal Bati Churma for a wholesome weekend lunch or even for parties with friends
whole wheat flour - (or a combination of flours)(2 cups)jaggery - for churma(1/4 cup)
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Rajasthani Dal Bati Churma Recipe | Dhaba Style recipe
A vegetarian Rajasthani recipe with whole wheat flour - (or a combination of flours), sooji (semolina/ rava), ghee. Ready in 1h 40m, serves 4.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
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Directions
29 steps- 1
To begin making the Dal Baati Churma Recipe, we will first making the bati
jaggery - for churma(1/4 cup) - 2
Combine all the ingredients for the Bati together, except the jaggery until well combined
jaggery - for churma(1/4 cup) - 3
Add water to combine it well and make a smooth and yet stiff dough
- 4
Leave the bati dough aside for 20 minutes so it rests and becomes fluffy with the baking powder that we added
baking powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon) - 5
Once the baat dough is well rested, knead again for a few minutes
- 6
Divide the dough in large lemon size portions (about 12 to 15 of them)
- 7
Preheat the oven to 180 C and bake the bati in the oven for about 20 to 30 minutes until browned on both sides
- 8
Make sure to keep turning the baatis around, until it is browned from all sides
- 9
The batis will tend to crack from the top while it is baking and that's completely natural
baking powder(1 teaspoon) - 10
Once the batis are golden brown in color from all sides, remove them from the oven
- 11
For the churma, I usually make it from the same baked bati balls
jaggery - for churma(1/4 cup) - 12
Take 3 to 4 of them, crush them and combine them with jaggery in a mixer to make a coarse powder
baking powder(1 teaspoon)jaggery - for churma(1/4 cup)turmeric powder (haldi)(1 teaspoon)garam masala powder(1 teaspoon) - 13
And that's it, churma is ready
jaggery - for churma(1/4 cup) - 14
The salt from the batis does not overwhelm the taste and tastes perfectly fine
salt - to taste - 15
The next step is to make the dal for the dal bati
- 16
To make the dal, add all the ingredients into the pressure cooker, except the ingredients for the tadkaAdd 2-1-/2 cups of water and pressure-cook the dal for two to three whistles
- 17
After two whistles, turn the heat to low and simmer for 10 minutes and turn off the heat
- 18
Once the pressure is released completely, open the cooker and your dal is ready
- 19
Check the salt and spices and adjust to suit your taste
salt - to taste - 20
Transfer the dal to a serving bowl
- 21
The next step is to make the tadka
- 22
Heat ghee in a small pan, add the cumin seeds and red chilies
ghee(1/2 cup)ghee(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 23
Allow them to roast and crackle
- 24
Once done, turn off the heat and pour the seasoning over the dal and serve with the hot baatis
- 25
Serving baatis are usually done in individual portions and bowls
- 26
In a small serving bowl, add 2 batis, lightly crush them, drizzle some ghee over the baked baatis
ghee(1/2 cup)ghee(1 teaspoon) - 27
Pour the dal over the baked baatis and serve
- 28
I personally like to add the churma over the baatis as well to give it a sweet touch and a delicious taste as well
salt - to tastejaggery - for churma(1/4 cup) - 29
Serve the Rajasthani Dal Bati Churma for a wholesome weekend lunch or even for parties with friends
whole wheat flour - (or a combination of flours)(2 cups)jaggery - for churma(1/4 cup)
Rate this recipe
