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Dal Baati Churma | Rajasthani Dal Bati Choorma

  • Published On September 3, 2019
  • In Video
  • By Vijay Haldiya
  • 0 comments
  • Prep Time
    10 Minutes
  • Cook Time
    30 Minutes
  • Difficulty Level
    Intermediate

Dal Baati Churma | Rajasthani Dal Bati Choorma is a traditional thali and loved by all.

Dal Baati Churma | Rajasthani Dal Bati Choorma is the world-famous meal. Generally, baati is prepared in the  Gas Tandoor or OTG but by following this recipe you will make the baati in the pressure cooker with ease. Dal uses five types of dal which is called as Panchmel dal. It tastes amazing with baati. This dal is flavourful and very healthy preparation as this contains toor dal/pigeon peas, chana dal/bengal gram, masoor dal/red lentil, urad dal/black gram and moong dal/green gram. Churma/choorma is a type of dessert prepared using crushed baati, powdered sugar and ghee. This is a mouthwatering and yummy sweet you can have after meals. The baati is quick and very easy to prepare. And because it doesn’t absorb much ghee, you can enjoy this mouthwatering meal without any guilt. So, try this meal at your home and enjoy with your family and friends.

Tips and Suggestions by Mom Chef:-

  • Baati will be more perfect if you use little coarse whole wheat flour. If you do not have coarse whole wheat flour then you can use normal whole wheat flour with little amount of semolina/sooji as well.
  • Knead the medium-soft dough for the baati (as we prepare for poori).
  • Roast the baati on a low flame and keep tilting the pressure cooker after every 2 to 3 minutes. This will roast the baati evenly from all the sides. Dip the baati in the melted ghee.
  • For choorma/churma, add sugar according to your taste.
  • Also, you can add chopped roasted dry fruits to add crunch to the dish.
  • For dal, roast the soaked dal in little ghee. This gives nice flavour to the dal.
  • Traditionally, tadka of ginger and green chilli used for dal. But you can add onion and tomato to the tadka if you want.
  • You can adjust the consistency of dal as per your choice.

For more such exciting recipes like Dal Baati Churma | Rajasthani Dal Bati Choorma, please click on the following link:

  1. Khoba Roti | Rajasthani Khoba Roti
  2. Pittod Ki Sabzi | Rajasthani Pitod Ki Sabji
  3. Balushahi | Badusha

Current Recipe Rating

(4.3 / 5)

11 ratings

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Ingredients

  • INGREDIENTS FOR BAATI:-
  • Gehu ka Aata/ Whole Wheat flour - 2 Cup
  • Semolina/ Sooji - 1/4 Cup
  • Ghee/ Clarified Butter - 2 to 4 Tablespoon + as required for roasting and serving
  • Ajwain/ Carom seeds - 1/4 Teaspoon
  • Namak/ Salt - as per taste
  • Meetha Soda/ Baking Soda - 1/4 Teaspoon
  • INGREDIENTS FOR DAL(PANCHMEL DAL):-
  • Arhar/ Toor/ Pigeon peas - 1 Tablespoon
  • Moong Dal/ Green Gram without skin - 1 Tablespoon
  • Masoor Dal/ Red Lentil - 1 Tablespoon
  • Chana Dal/ Bengal Gram - 1 Tablespoon
  • Urad Dal/ Black Gram without skin - 1 Tablespoon
  • Hari Mirch/ Green Chilli - 2 chopped
  • Adrak/ Ginger - 1/2 inch piece
  • Sukhi Laal Mirch/ Dry Red Chilli - 2
  • Haldi powder/ Turmeric powder - 1/2 Teaspoon
  • Kashmiri Laal Mirchi Powder/ Red Chilli Powder - 1/2 Teaspoon or as per taste
  • Garam Masala/ All Spice Mix - a pinch
  • Jeera/ Cumin seeds - 1/2 Teaspoon
  • Hing/ Asafoetida - a pinch
  • Namak/ Salt - as per taste
  • Ghee/ Clarified butter - 1 Teaspoon + 2 Tablespoon
  • Dhaniya Patta/ Coriander Leaves - 1 Tablespoon chopped
  • INGREDIENTS FOR CHURMA/CHOORMA:-
  • Gehu ka Aata/ Whole Wheat Flour - 2 Cup
  • Semolina/ Sooji - 1/4 Cup
  • Ghee/ Clarified butter - 3 to 4 Tablespoon + 2 Teaspoon + as required for making churma
  • Powdered Cheeni/ Sugar - 2 Tablespoon or as per taste

Instructions

  1. PREPARING BAATI:-
  2. Add whole wheat flour, semolina, salt, carom seeds, baking soda, 2 to 4 Tablespoon melted ghee. Mix well. Check the moyan by binding the flour. If it binds, the moyan is perfect. Else, add more melted ghee.
  3. Add water to make medium soft dough as we prepare the dough for poori. Divide the dough into equal parts.
  4. Meanwhile, take a pressure cooker. Remove its whistle and heat it on a high flame.
  5. Make balls out of the dough. Once the pressure cooker gets heated, lower the flame.
  6. Pour 1 teaspoon ghee in it. Then put the balls in it. Keep the number of baatis limited and place them at a distance from one another so that they do not overlap.
  7. Close the lid and let it roast on low flame for 15 to 20 minutes. After every 2 to 3 minutes, open the lid and turn the baati so that they will roast evenly and perfectly on all the sides.
  8. You can add more ghee for roasting in between. Once the baati turn nice golden brown and crack little bit, they are perfectly cooked. Once cooked, take them out and dip them in melted ghee.
  9. PREPARING CHOORMA/CHURMA:-
  10. Add whole wheat flour, semolina, 2 to 4 Tablespoon melted ghee. Mix well. Check the moyan by binding the flour. If it binds the moyan is perfect. Else, add more melted ghee.
  11. Add water to make medium soft dough as we prepare the dough for poori. Divide the dough into equal parts.
  12. Cook the baati by following the procedure as above.
  13. Once cooked, take them out. Let them cool little bit. Then crush the baati using a grinder. Transfer to a bowl.
  14. Add powdered sugar and melted ghee. Mix well. Choorma is ready.
  15. PREPARING DAL:-
  16. Wash and soak all the dals for 10 to 15 minutes.
  17. Now, heat a pressure cooker and melt ghee in it. Roast the soaked dal in it for 2 minutes. Then add water (water should be 4 times more than the dal), salt, turmeric powder and pressure cook it for 2 to 3 whistle.
  18. Once cooked, let it cool. Then transfer the dal to a serving bowl.
  19. Take a tadka pan, add 2 tablespoon ghee and melt it.
  20. Then sauté asafoetida, cumin seeds, and dry red chilli for a few seconds.
  21. Then add chopped ginger and green chilli. Sauté again.
  22. Finally add Kashmiri red chilli powder. Add 1/2 teaspoon water to prevent the red chilli powder from burning. Then turn off the gas.
  23. Sprinke garam masala on cooked dal. Then pour the tadka over it, Garnish the dal with chopped coriander leaves.
  24. Delicious 'Dal Baati Churma | Rajasthani Dal Bati Choorma' is ready to be served.
  • Servings : 4
  • Ready in : 40 Minutes
  • Recipe Type : Lunch

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About Chef

Vijay Haldiya

Passionate about cooking!! Believes that the best way to live life is to live your passion daily!

Read more about this chef...

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