Dal Bati Churma Recipe| yummyfoodrecipes.in By, 2017-03-11 Dal Bati Churma Recipe| yummyfoodrecipes.in Discover the taste of Dal Bati Churma Recipe.This is a traditional spicy and sweet dish from Rajasthani.A platter of semi-sweet churma, spicy dal and deep fried/ baked baati. Prep Time: 20min Cook time: 1hour Ingredients: For Dal 1/4 cupChana Dal,1/4 cupToor Dal,1/4 cupMoong Dal,1 tbspUrad dal,1 tspGarlic finely chopped,1Onion medium sized finely chopped,1Tomatoes medium sized chopped roughly,2 tspChili powder,1 tspCoriander powder,1/2 tspTurmeric powder,1/2 tspGaram Masala Powder,2 tspCoriander Leaves finely chopped, To Temper 1 tbspGhee,2Cloves,1Bay leaf,2 tspCumin Seeds,1 slittedGreen Chili,a pinchHing, For Bati 1 cupWhole Wheat Flour,1/4 cupFine Sooji(Rava,2 tbspBesan Flour,1/2 cupMilk,3 tbspMelted Ghee,1/4 tspAjwain,Saltto taste, For Churma 1 cupWhole Wheat Flour,1/4 cupFine Sooji(Rava),4 tspMelted Ghee,10-12Almond Silvers,1/4 tspCardamom powder,4 tbspPowdered sugar,deep fryingMelted Ghee / Oil, For Serving 1 cupWhole Wheat Flour,1/4 cupFine Sooji(Rava),4 tspMelted Ghee,10-12Almond Silvers,1/4 tspCardamom powder,4 tbspPowdered sugar,deep fryingMelted Ghee / Oil, Instructions: For Making Dal Rinse the Dals well and pressure cook for 5 whistles along with a pinch of turmeric powder, salt and 3 cups of water. Once pressure releases, mash it well with a ladle and set it aside. In a pan heat ghee and add the items listed under ‘to temper’ and let it splutter. Add chopped onion, garlic and saute till onions turn transparent. Add tomatoes along with red chili, turmeric, coriander and garam masala powder along with salt(adjust as salt is already added in dal). Saute for few min until raw smell of tomatoes leave. Now add mashed dal and mix it well and boil the dal for 5 min and add little water if its too thick. Garnish with coriander leaves and switch off the flame. For Making Bati In a mixing bowl take all the ingredients listed under for bati, mix well and knead it together to form a stiff dough. Divide the dough into small balls and flatten them using your palm. Make a small indentation in the center of the batis using your thumb. Arrange them on a baking tray. Preheat oven at 180 deg C for 10mins and bake in preheated oven for at least 25-30mins or until the top turns golden. When the bati is still hot, brush with ghee. For Making Churma In a mixing bowl add wheat flour, rava, ghee, and water to form a stiff dough. Make patties with your palm and make a hole in the center. Heat oil (you can use ghee too) and deep fry the patties in hot oil till golden brown. Turn over and cook for even cooking, cook in low medium flame. Drain in tissue paper and set it aside to cool down. Once it is completely cool, break them into small pieces. Grind it using a mixer and grind it a little coarse and collect the mixture in a bowl, add powdered sugar and cardamom powder and mix it well. Chop almonds lengthwise add it along with ghee and give a quick mix. Serving Suggestion Heat the dal again till piping hot. Break the batis and place it on serving plate, pour dal over it, drizzle ghee and sprinkle chopped onions, add lemon juice and have it with churma. My Notes You can make Churma a day before and refrigerate it. Traditionally batis are deep fried in ghee but better if you bake them You can turn over the batis to another side after 10 min for even baking. Use ghee generously that’s the specialty of the dish. Also, Read Rajasthani Mirchi Vada Recipe Meghna Nath

Dal Bati Churma Recipe

Dal Bati Churma Recipe

This three- in- one treat is a typical Rajasthani dish in the winter months in Rajasthan Dal Bati Churma is a wonderful recipe. A platter of semi-sweet churma, spicy dal and deep fried or baked baati steals your heart and delights your taste buds. Let’s follow this authentic recipe.

Ingredients

For Dal

  • 1/4 cupChana Dal
  • 1/4 cupToor Dal
  • 1/4 cupMoong Dal
  • 1 tbspUrad dal
  • 1 tspGarlic finely chopped
  • 1Onion medium sized finely chopped
  • 1Tomatoes medium sized chopped roughly
  • 2 tspChili powder
  • 1 tspCoriander powder
  • 1/2 tspTurmeric powder
  • 1/2 tspGaram Masala Powder
  • 2 tspCoriander Leaves finely chopped

To Temper

  • 1 tbspGhee
  • 2Cloves
  • 1Bay leaf
  • 2 tspCumin Seeds
  • 1 slittedGreen Chili
  • a pinchHing

For Bati

  • 1 cupWhole Wheat Flour
  • 1/4 cupFine Sooji(Rava
  • 2 tbspBesan Flour
  • 1/2 cupMilk
  • 3 tbspMelted Ghee
  • 1/4 tspAjwain
  • Saltto taste

For Churma

  • 1 cupWhole Wheat Flour
  • 1/4 cupFine Sooji(Rava)
  • 4 tspMelted Ghee
  • 10-12Almond Silvers
  • 1/4 tspCardamom powder
  • 4 tbspPowdered sugar
  • deep fryingMelted Ghee / Oil

For Serving

  • 1 cupWhole Wheat Flour
  • 1/4 cupFine Sooji(Rava)
  • 4 tspMelted Ghee
  • 10-12Almond Silvers
  • 1/4 tspCardamom powder
  • 4 tbspPowdered sugar
  • deep fryingMelted Ghee / Oil

Directions

For Making Dal

  • Rinse the Dals well and pressure cook for 5 whistles along with a pinch of turmeric powder, salt and 3 cups of water.
  • Once pressure releases, mash it well with a ladle and set it aside.
  • In a pan heat ghee and add the items listed under ‘to temper’ and let it splutter.
  • Add chopped onion, garlic and saute till onions turn transparent.
  • Add tomatoes along with red chili, turmeric, coriander and garam masala powder along with salt(adjust as salt is already added in dal).
  • Saute for few min until raw smell of tomatoes leave.
  • Now add mashed dal and mix it well and boil the dal for 5 min and add little water if its too thick.
  • Garnish with coriander leaves and switch off the flame.

For Making Bati

  • In a mixing bowl take all the ingredients listed under for bati, mix well and knead it together to form a stiff dough.
  • Divide the dough into small balls and flatten them using your palm.
  • Make a small indentation in the center of the batis using your thumb.
  • Arrange them on a baking tray.
  • Preheat oven at 180 deg C for 10mins and bake in preheated oven for at least 25-30mins or until the top turns golden.
  • When the bati is still hot, brush with ghee.

For Making Churma

  • In a mixing bowl add wheat flour, rava, ghee, and water to form a stiff dough.
  • Make patties with your palm and make a hole in the center.
  • Heat oil (you can use ghee too) and deep fry the patties in hot oil till golden brown.
  • Turn over and cook for even cooking, cook in low medium flame.
  • Drain in tissue paper and set it aside to cool down.
  • Once it is completely cool, break them into small pieces.
  • Grind it using a mixer and grind it a little coarse and collect the mixture in a bowl, add powdered sugar and cardamom powder and mix it well.
  • Chop almonds lengthwise add it along with ghee and give a quick mix.

Serving Suggestion

  • Heat the dal again till piping hot.
  • Break the batis and place it on serving plate, pour dal over it, drizzle ghee and sprinkle chopped onions, add lemon juice and have it with churma.
My Notes
  • You can make Churma a day before and refrigerate it.
  • Traditionally batis are deep fried in ghee but better if you bake them
  • You can turn over the batis to another side after 10 min for even baking.
  • Use ghee generously that’s the specialty of the dish.

Also, Read Rajasthani Mirchi Vada Recipe

Meghna Nath

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