Dal Baati Recipe / Rajasthani Dal Bati Churma

Dal Baati Recipe / Rajasthani Dal Bati Churma

    A traditional rajasthani delicacy recipe made from dal, bati or wheat rolls and churma which is powdered wheat ball. it is generally served for lunch or dinner by mixing the dal with crushed baati and ghee topped on it. it is also popular in uttar pradesh and madhya pradesh within the malwa regions.

   Perhaps one of the traditional and ancient regional indian recipe coming from the rajasthani cuisine. the dish is a combination of 3 recipes, i.e mixed lentil curry, mixed with baked wheat balls with a powdered wheat ball as side dish. it is typically served for lunch during the peak cold winter season.

TIPS,SUGGESTION AND VARIATION:

  Firstly, while preparing the dough for baati, make sure to prepare a tight and hard dough. this can be achieved by adding a small amount of water in batches while kneading the dough. 

  Secondly, while assembling the dal bati churma recipe, be generous while adding ghee to the mixture. traditionally ghee makes an important role in the dal baati recipe as it enhances the flavour and taste. 

  Lastly, the dal recipe for this dish is a combination of lentils like masoor dal, chana dal and mung dal. but it can also be served with simple dal recipe without combining all these lentils.

INGREDIENTS:

FOR BATI:

• 2 cup wheat flour / atta
• ¼ tsp salt
• ¼ tsp baking powder
• ¼ cup ghee / clarified butter
• water to knead

FOR CHURMA:

• 2 tbsp of ghee / clarified butter
• 3 tbsp powdered sugar
• 2 tbsp cashew & almond, chopped
• ¼ tsp cardamom powder

FOR DAL:

• ½ cup moong dal / green gram dal
• ¼ cup masoor dal / pink lentils
• ¼ cup chana dal / bengal gram dal, soaked 30 minutes
• 3 cup water
• 3 tsp ghee / clarified butter
• 1 tsp mustard
• 1 tsp cumin / jeera
• pinch hing / asafoetida
• 1 onion, finely chopped
• 1 tsp ginger garlic paste
• 1 green chilli, slit
• 1 to mato, finely chopped
• ¼ tsp turmeric
• ½ tsp kashmiri red chilli powder
• ¼ tsp garam masala
• 1 tsp salt
• 1 cup water
• 2 tbsp coriander, finely chopped

INSTRUCTIONS:

1. Firstly, in a large bowl take 2 cup wheat flour, ¼ tsp salt, ¼ tsp baking powder and ¼ cup ghee.
2. Mix well making sure the dough is moist.
3. now add water as required and knead the dough.
4. pinch a small ball sized dough and roll with x impression.
5. place the rolled bati in each mould of appe pan
6. cover and cook on low flame for 30 minutes all sides.
7. dip the bati in ghee for more soft bati from inside.
8. finally, enjoy dal bati churma along with slices of onion and chilli.

NOTES:

• Firstly, adding ghee to bati is very important, else bati made up hard.
• Also, you can cook bati in oven / cooker or even tandoor.
• Additionally, you can serve panchmel dal for better combination.
• Finally, dal bati churma tastes great when prepared with fresh homemade ghee.

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