Dal Baati Churma is a quintessential Rajasthani delicacy, showcasing the region’s expertise in combining sweet and savory flavors to captivate the palate. This traditional trio comprises semi-sweet Churma, spicy Dal, and deep-fried Baati, creating a harmonious and delightful culinary experience. Rajasthani cuisine, known for its ingenious pairings, presents this platter where fresh baatis immersed in piping hot dal perfectly complement the flavorful churma. Due to water scarcity and climatic conditions, Rajasthani cooking employs various preservation methods, allowing dishes to be stored for extended periods.
A highlight of Rajasthani cuisine, dal baati holds a special place as a signature dish. Baati, a hard bread crafted from coarse whole wheat flour, semolina, ghee, besan, and seasoned with fennel and carom seeds, can be either fried or baked. The origin of baati dates back to the Rawal dynasty, where soldiers, in a wartime innovation, would bury dough balls under sand, returning to find perfectly baked baatis. Over time, the combination of dal baati gained widespread popularity.
Churma’s accidental invention adds an intriguing twist to the tale — sugarcane juice spilled over baatis, rendering them softer and evolving into the delightful churma we know today.
Though the preparation of dal baati churma is time-consuming, the end result and the culinary efforts are undoubtedly rewarding. Ghee plays a prominent role in the recipe, believed to enhance the flavors and bring out the authentic taste.
Tips for the Dal Baati Churma recipe:
- Ensure the baati dough is stiff for firm baatis.
- Make a small indentation in the center of the baatis with your thumb or create an ‘X’ or ‘+’ sign for even cooking.
- If you’ve experienced Rajasthan’s winter charm, you’ll appreciate how this authentic dal baati churma combo becomes a heartwarming treat on chilly days!
Dal Baati Churma recipe – How to make Dal Baati Churma
Ingredients:
For The Churma:
- 1 cup coarse whole wheat flour
- 1/4 cup semolina (rava / sooji)
- 4 tbsp melted ghee
- 2 tbsp almond (badam) slivers
- 1/4 tsp cardamom (elaichi) powder
- 5 tbsp powdered sugar
- Ghee for deep-frying
For The Dal:
- 5 tbsp chana dal (split bengal gram)
- 5 tbsp toovar (arhar) dal
- 5 tbsp green moong dal (split green gram)
- 1 tbsp urad dal (split black lentils)
- Salt to taste
- 3 tbsp ghee
- 3 cloves (laung / lavang)
- 2 bay leaves (tejpatta)
- 1 tsp cumin seeds (jeera)
- 2 green chillies
- A pinch of asafoetida (hing)
- 1 tsp garlic (lehsun) paste
- 1 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 1 tsp coriander (dhania) powder
- 1/2 tsp turmeric powder (haldi)
- 1 tbsp chilli powder
- 1/2 tsp garam masala
- 1 tbsp finely chopped coriander (dhania)
For The Baatis:
- 1 cup coarse whole wheat flour
- 1/2 cup semolina (rava / sooji)
- 2 tbsp besan (bengal gram flour)
- 1/2 cup milk
- 4 tbsp melted ghee
- 1 tsp fennel seeds (saunf)
- 1/4 tsp carom seeds (ajwain)
- Salt to taste
- Ghee for deep-frying
For The Topping:
- 4 tbsp melted ghee
- 8 tbsp finely chopped onions
- 2 tsp lemon juice
Instructions:
For The Churma:
- In a bowl, combine whole wheat flour, semolina, melted ghee, almond slivers, cardamom powder, and powdered sugar.
- Mix well to form a crumbly texture.
- Shape the mixture into small rounds or ladoos.
- Heat ghee in a pan and deep-fry the rounds until golden brown.
- Drain excess ghee and set aside.
For The Dal:
- Combine chana dal, toovar dal, green moong dal, and urad dal. Wash and soak in water for 30 minutes.
- Pressure cook the soaked dals with salt until soft.
- In a separate pan, heat ghee and add cloves, bay leaves, cumin seeds, green chillies, and asafoetida.
- Add garlic paste, onions, and sauté until golden brown.
- Add tomatoes, coriander powder, turmeric powder, chilli powder, and cook until the oil separates.
- Add the cooked dals, garam masala, and coriander. Simmer until well blended.
For The Baatis:
- In a bowl, mix whole wheat flour, semolina, besan, milk, melted ghee, fennel seeds, carom seeds, and salt.
- Knead into a stiff dough. Divide into small portions and shape into rounds or discs.
- Deep-fry the baatis until golden brown. Drain excess oil.
For The Topping:
- Arrange the fried baatis on a serving plate.
- Pour melted ghee over the baatis.
- Top with finely chopped onions and drizzle lemon juice.
Method
Churma:
- In a deep bowl, combine whole wheat flour, semolina, and melted ghee. Mix well.
- Add approximately ¼ cup of water and knead thoroughly to form a stiff dough.
- Divide the dough into 8 equal portions.
- Shape each portion into a fist-like form and create an indentation in the center by pressing with your fingers (as shown in images 1 to 3).
- Heat ghee in a deep non-stick kadhai and deep-fry a few dough portions at a time over a slow flame until they turn golden brown from all sides. Note that this process takes time as the insides need to be thoroughly cooked.
- Drain the fried dough portions on absorbent paper and allow them to cool.
- Break the cooled fried dough portions into small pieces with your hands and blend them in a mixer until a fine powder is achieved.
- Add almonds, cardamom powder, and powdered sugar. Mix well and set aside.
Dal:
- Clean and wash the dals. Combine the dals, 4 cups of 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; set aside.
- Heat ghee in a deep non-stick kadhai. Add cloves, bay leaves, cumin seeds, green chillies, and asafoetida. Sauté for a few seconds on medium flame.
- Once the seeds crackle, add garlic paste and onions. Sauté on a medium flame for 2 to 3 minutes.
- Add tomatoes, coriander powder, turmeric powder, chilli powder, and garam masala. Mix well and cook on a medium flame for 2 minutes, stirring occasionally.
- Add the cooked dals (along with the water) and a little salt. Mix well and cook on a medium flame for 2 to 3 minutes, stirring occasionally.
- Add coriander and mix well. Set aside.
Baatis:
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough, without using any water.
- Divide the dough into 8 equal portions and shape each portion into an even-sized round.
- Flatten the rounds and make a small indentation in the center of the baatis using your thumb. Set aside.
- Boil enough water in a deep non-stick kadhai, add all the baatis into the boiling water, and cook on high flame for 15 minutes, turning them occasionally. Drain and allow them to cool completely.
- Heat ghee in a deep non-stick kadhai, add 4 baatis at a time, and deep-fry until they turn golden brown from all sides.
- Repeat step 5 to deep-fry the remaining 4 baatis in one more batch. Drain on absorbent paper and set aside.
How to Serve Dal Baati Churma:
- Reheat the dal until piping hot.
- Arrange 2 baatis on a serving dish, break them into pieces, and pour 1 tbsp melted ghee evenly over them.
- Pour ¼ of the dal evenly over the baatis. Sprinkle 2 tbsp of onions and ½ tsp lemon juice evenly.
- Repeat step 2 to make 3 more servings of dal baati.
- Serve immediately with churma.
Dal Baati Churma Recipe with Step-by-Step Instructions
Tips and Notes for Rajasthani Dal Baati Churma:
- Coarse whole wheat flour is used for its grainy texture and nutty flavor.
- Ensure the baati dough is stiff for firm baatis.
- Traditionally, more ghee is used; after frying, baatis are often immersed in melted ghee before serving.
- Churma can be eaten on the side or sprinkled on top of dal baati.
Churma:
- In a deep bowl, combine whole wheat flour, semolina, and melted ghee. Mix well.
- Add approximately ¼ cup of water and knead to form a stiff dough.
- Divide the dough into 8 equal portions.
- Shape each portion into a fist-like form, creating an indentation in the center with your fingers.
- Deep-fry a few dough portions at a time in hot ghee until golden brown. Fry on a slow flame to ensure even cooking inside.
- Drain on absorbent paper and allow to cool.
- Break the cooled fried dough portions into small pieces and blend into a fine powder using a mixer.
- Add almonds, cardamom powder, and powdered sugar. Mix well. Set aside.
Dal:
- Clean and wash the dals. Transfer to a pressure cooker.
- Add 4 cups of water and salt. Pressure cook for 3 whistles or until tender.
- In a kadhai, heat ghee. Add cloves, bay leaves, cumin seeds, green chillies, and asafoetida. Sauté briefly.
- Add garlic paste and onions. Sauté until onions are translucent.
- Add tomatoes, coriander powder, turmeric powder, chilli powder, and garam masala. Cook for 2 minutes.
- Add the cooked dals (with water) and a little salt. Cook for 2-3 minutes.
- Add coriander. Mix well. Set aside.
Baatis:
- In a bowl, combine coarse whole wheat flour, semolina, besan, milk, melted ghee, fennel seeds, carom seeds, and salt.
- Knead into a semi-stiff dough. Divide into 8 equal portions.
- Shape each portion into a round with a small indentation in the center.
- Boil water in a kadhai and cook all baatis for 15 minutes, turning occasionally.
- Drain and allow to cool.
- Deep-fry baatis until golden brown. Alternatively, bake for a smoky flavor.
- Repeat to fry the remaining baatis.
Assembling:
- Reheat the dal.
- Arrange 2 baatis on a serving dish, break into pieces, and pour 1 tbsp melted ghee over them.
- Pour ¼ of the dal evenly over the baatis. Sprinkle 2 tbsp of onions and ½ tsp lemon juice.
- Repeat to make 3 more servings.
- Serve immediately with churma.
Conclusion: A Culinary Expedition through Rajasthan’s Heritage
Dal Baati Churma, a treasure trove of flavors, takes you on a journey through Rajasthan’s rich culinary heritage. The careful balance of sweet and savory, the intricate preparation, and the cultural significance make it more than just a dish—it’s a celebration on a plate. Dive into the warmth of Rajasthan with every bite.
FAQs: Unveiling the Culinary Secrets
Can I bake the baatis instead of deep-frying them?
Certainly! Baking provides a smoky flavor alternative to deep-frying.
Why is ghee so crucial in the recipe?
Ghee not only enhances the flavors but also contributes to the authentic taste of Dal Baati Churma.
Can I prepare Churma separately to serve as a standalone dish?
Absolutely! Churma can be enjoyed on its own or sprinkled on top of dal baati.
Are there variations to the traditional recipe?
Yes, you can experiment with the spices and proportions to suit your taste preferences.
How can I make the baatis extra crispy?
Ensuring a stiff dough and frying until golden brown are key to achieving perfectly crispy baatis.
