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The dal, bati, and churma is a typical Rajasthani cuisine. A platter of semi sweet churma, spicy dal and deep fried or baked bati. A traditional Rajasthani combination. Fresh batis drowned in piping hot dal is a perfect accompaniment for churma. Several dishes of Rajasthani cuisine dishes can be stored for days. Dal bati churma is one of the main dishes of Rajasthani cuisine. The dish for which the cuisine is known for. The bati is a hard bread made with coarse whole wheat flour, ghee and carom seeds. They could be fried or baked. The preparation of this dish takes lot of time however, the outcome of the efforts are worth it. A generous amount of ghee is used in making of the dish. Since it is believed that ghee enhances the taste and helps the real flavour come out.

As Rajasthan is the land of kings. So the war like lifestyle of the Rajputana’s gave birth to this humble meal. There was the need for a long lasting food at the times of war when the armies faced a lot of adverse conditions. Making dal bati churma was a good choice, as it could be cooked fast and in a huge quantity, which met the requirements of the entire army. Some say this was the reason for innovating this dish. So the addition of ghee made this dish even more energetic and rich so that the tired soldiers could replenish very fast.

So, you just try the recipe at your home and share your experience with me. I am sharing the recipe below.

Dal, Bati, Churma

Recipe by Pinky ShonaCourse: DessertCuisine: RajasthaniDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

The dal, bati, and churma is a typical Rajasthani cuisine. A platter of semi sweet churma, spicy dal and deep fried or baked bati.

Ingredients

  • Dal
  • Chana dal- 1 cup

  • Toor dal- 1/2 cup

  • Water to boil as required

  • Salt as per taste

  • Ghee- 3 tbsp

  • Bay leaf- 1

  • Cumin seeds- 1 tsp

  • Green chilli- 2 nos

  • A pinch of hing

  • Ginger garlic paste- 1 tbsp

  • Finely chopped onions- 1 large

  • Finely chopped tomato- 1 large

  • Turmeric powder- 2 tbsp

  • Coriander powder- 1 tsp

  • Chilli powder- 1 tbsp

  • Garam masala- 1 tsp

  • Chopped coriander few

  • Bati
  • Wheat flour- 2 cup

  • Melted ghee- 4 tbsp

  • Carom seeds- 1 tsp

  • Salt to taste

  • For topping
  • Ghee

  • Churma
  • Wheat flour- 2 cup

  • Melted ghee- 4 tbsp

  • A pinch of salt

  • Chopped almonds- 2 tbsp

  • Cardamom powder- 1 tsp

  • Powdered sugar-1/2 cup

Directions

  • Soak the chana dal for 4 hours or overnight.
  • Then clean and wash the dal, then combine the dals, add water and salt in a pressure cooker. Mix well and pressure cook for 3 whistles.
  • Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
  • Now heat ghee in a kadhai, add bay leaf, cumin seeds on a medium flame for a seconds.
  • When the seeds crackle, add the chopped onion and fry it till it looks golden brown.
  • Now add ginger garlic paste and fry it for 2 – 3 minutes.
  • Now add the tomato, coriander powder, turmeric powder, chilli powder, garam masala. Mix well and cook on a medium flame for 2 minutes.
  • Now add the cooked dal along with water, and salt as per taste. Mix well and cook it for 5 minutes.
  • Now switch off the flame, dal is ready and garnish with coriander leaves.
  • Bati
  • Combine all the ingredients in a deep bowl and knead into a semi stiff dough, use water as required.
  • Keep it outside for 30 minutes.
  • Divide the dough into equal portions and shape each portion into an even sized round.
  • Flatten the rounds, make a small indentation in the centre of the batis using your thumb. Keep aside.
  • Now preheat the oven at 200 degree for 10 minutes. Now place the batis on the microwave plate and bake it at 180 degree for 45 minutes.
  • Now batis are ready and put some ghee on the top and have it with dal, churma or pickle.
  • Churma
  • Combine the whole wheat flour, ghee or salt as per taste in a deep bowl ad mix well. Add water as required and knead well to make a stiff dough.
  • Divide the dough into equal portions.
  • Shape each dough portion in the shape with your finger in the centre of each portion to make and dentation.
  • Now preheat the oven at 200 degree. Then place the batis on a microwave plate and bake it at 180 degree for 45 minutes.
  • Now batis are ready to make churma. Make it cool for sometime.
  • Break the baked batis into small pieces with your hands and blend in a mixer into a fine powder.
  • Now add the almonds, cardamom powder, powdered sugar into the bati powder. Mix well.
  • Now Churma is ready.

If you liked this Rajasthani dish then you could try other dishes from Rajasthani cuisine as well.

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