Rajasthani Daal Baati Churma Recipe

When we talk about Rajasthani food first thing which comes in our mind is Dal-Baati-Churma. It is a complete meal in itself as it is highly nutritious, filling  and includes all tastes in it. All Rajasthani festivals and wedding are incomplete without this famous trio combination. Here comes the recipe to make this popular dish Daal-Baati-Churma. 
Preparation & Cooking Time : 15 mins + 1 hour
Yield : serves 2-3 persons


Ingredients:

For Baati: (Makes - 13-15 baati)
Wheat Flour - 1 cup
Semolina - 1/2 cup
Besan - 2 tbsp
Cooking Oil / Ghee - 3 tbsp.
salt as per taste
Milk as required

For Churma :
Baati - 5-6 nos
Sugar - 1/4 cup or as per taste
Cardamom powder - 1 tsp
Mixed dried nuts - 1/4 cup (Cashew, pista, almond) optional
Silvered almond and cashew for garnishing
Melted Ghee for serving

For Panchmel Dal:
Toor Daal - 1/2 cup
Split Green Moong Dal - 1/4 cup
Chana Daal - 2 tbsp.
Whole Moong - 2 tbsp.
Urad Daal - 2 tbsp.
Turmeric powder - 1/2 tsp
Salt as per taste
Chili powder -2 tsp.
Garam Masala - 1 tsp
coriander powder - 1 tsp
Amchoor powder - 1/2 tsp
Ghee - 2 tbsp.
Cumin seeds - 1 tsp
Cloves - 2-3 nos
Dry Red Chili - 2 nos
Bay leaf - 2 nos
Asafoetida - 1/4 tsp.
Ginger garlic green chili paste - 1 tbsp
Ghee for tempering

Method:

  1. For Baati :
  2. In a large mixing bowl mix together wheat flour, semolina, besan and salt.
  3. Add ghee/oil and using milk prepared a tight firm dough. The dough should be tight and firm unlike normal chapatti dough.
  4. divide the dough in a lemon sized (golf ball) ball equally. Flatten the ball and shape into like a tikki and make a thumb print in middle of each baati.
  5. Boil enough water in broad deep vessel and drop all baaties into boiling water. Water should be enough to cover all baaties.
  6. Cook it for 15-20 minutes on high flame.
  7. Preheat oven on 200C and prepare baking tray with parchment paper.
  8. Drain out baati from water and arrange in baking tray.
  9. Bake baati on Broil mode for 15-20 minutes or until they turn golden brown. 
  10. Baaties are ready to serve. Check notes below to see alternate ways of cooking baati.
    For Churma:
  1. Let baaties cool down completely. For authentic churma baaties are specially fried into ghee. I prefer non fried baked version for health reason.
  2. Roughly break them into pieces and add into grinder.
  3. Add sugar and mixed nut into grinder along with baati.
  4. Grind them into fine powder and take out in serving bowl.
  5. Sprinkle carmom powder and slivered almonds on it.
  6. Pour melted hot ghee on it before serving.
  7. You can also make laddo by adding more ghee.
 
    For making Daal:
  1. Mix all 5 daals together in bowl and wash properly. Soak in water for 15-20 minutes.
  2. Boil them or pressure cook them until cooked properly.
  3. Roughly mash dal and add all spices : chili powder, turmeric, salt, coriander powder, amchoor in it. Add water if consistency is too thick. simmer for 5-7 minutes.
  4. For tempering - heat the ghee in a pan, add cumin seeds, clove, bay leaf n dry chili. Saute for a while.
  5. Once cumin seeds crackle, add ginger garlic green chili paste, asafoetida  and garam masala. Saute again for a minute or 2.
  6. Add this tempering into daal. Dal is ready to serve.
  1. How to Serve:
  2. Crumble hot baaties with hand, make pieces roughly and pour a spoon of melted ghee. Then Pour hot daal on it, again pour ghee. Serve a bowl of churma offcourse with ghee along with dal baati. :)


Note:

  • There are many ways to cook Baati. Its always preferred to serve hot hot baaties with ghee. They are little crisp outside and soft inside. Sometimes they also used only boiled baati which is called buflo. It can also be made with different stuffing inside. Baatis can be stored as long as one week in refrigerator.
1. As mentioned above you can bake them in oven in Broil mode after boiling.
2. You can deep fry them in low flame directly without boiling.
3. You can use gas tandoor to cook them on grill. If they are boiled it will take lesser time but you can cook directly too on medium to low flame.
  • Dal should be spicy and tangy. Adjust chili powder as per your spicy level. Add tamarind pulp or lemon juice to make it more tangy. 
  • Ghee is widely used in this meal. Starting from deep frying baati, making churma or tempering daal. On top of that while serving melted ghee is used. Pour as much ghee you can on daal, baati and churma individually. (I prefer to avoid ghee as much as I can, but  it taste yummy too without even extra ghee. But we can indulge along with ghee once in a while to eat a real feast of Rajsthan.!)

Related Posts:

Authentic Gujarati Thali

Print Friendly and PDF

0 comments :

Google Analytics Alternative