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Royal rajasthani dish – A speciality dish Dal bati churma..

Dal Bati churma, a rajasthani food is incomplete without dal baati.churma daal bati Baatis are round flaky breads baked in fire or gas tandoor and served with ghee, panchamel dal and churma.


For the panchamel dal 

For the baatis 

  • Whole wheat flour- 1 cup
  • Semolina (rava)- ½ cup
  • Besan flour– 2 tbsp
  • Milk- 8 tbsp
  • Melted ghee- 4 tbsp
  • salt to taste


To Make Panchamel dal 

  1. Wash the dals and boil in 4 cups of water. Pressure cook for 2 to 3 whistles until the dals are cooked.
  2. In a bowl, mix chili powder, turmeric powder, coriander powder, Garam masala with 3 tablespoons of water and keep aside.
  3. Heat ghee in a pan; add the cloves, bay leaves, cumin seeds, green chilies and asafetida. When the cumin starts to crackle, add the prepared mixed masala paste and sauté for 1 to 2 minutes.
  4. Add the cooked dals, amchur, tamarind pulp and salt. Simmer the stove check the consistency of the dal before serving, add some water.

To Make Baatis : 

  1. Mix all the ingredients given for baatis; knead them into firm dough.
  2. Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.
  3. Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame. When the baatis are done, drain and keep aside.
  4. Heat a gas tandoor/ electric oven and put the baatis on the grill of the tandoor/oven. Cook them on a medium flame for 20 to 25 minutes or bake the boiled baatis in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes turning them over occasionally or deep fry in hot oil/ghee.
  5. Cooking the baatis on a medium flame/temp will ensure that the baatis are cooked on the insides also.
  6. Arrange the baatis on a serving plate break each baati into two pieces and pour the melted ghee on the baatis. 

Serve hot with panchamel dal over the baatis with churma.

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