Dal Bati Churma Recipe

Dal Bati Churma is a traditional, tasty meal made as a combo of savoury dal, deep fired wheat dough (bati) and crumbled, sweetened & flavoured bati (churma). Dal Bati Churma is a Rajasthani dish that is a must try at home for the assortment of taste & to make the day special.
Dal Bati Churma is a traditional Rajasthani treat.The spicy dal with the sweet churma along with deep fried crunchy batis, its such a treat.Few weeks when I was googling saw a dal bati churma picture which tempted me so much that I decided to try it the next day itself.After waving bye to mittu, reached out to a near by store to get the missing ingredients and started it right away.I got an idea of the recipe from my north indian neighbour but for measurements I referred Tarla Dalal.

Right from searching for the recipe to cooking,clicking and plating it, I enjoyed the entire process thoroughly.And how can I forget to mention about eating 😉 I just love north indian cuisine so much that I had a feast having this dal bati churma as brunch :).I loved to have churma as such it was soo yum.Do try this heavenly combo and enjoy yourself.

More traditional recipes

Though bati and churma patties recipes are almost similar, as given in the orginal recipe I followed 2 different recipes with slight variations.You can use the same bati recipe, deep fry and make churma for easy shortcut thats what my neighbour suggested too.She said as its heavy they make only when there is any occassion or special guests arrive.

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Dal Bati Churma Recipe

Dal Bati Churma is a traditional, tasty meal made as a combo of savoury dal, deep fired wheat dough (bati) and crumbled, sweetened & flavoured bati (churma). Dal Bati Churma is a Rajasthani dish that is a must try at home for the assortment of taste & to make the day special.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings3 people

AuthorSharmilee J

1x2x3x

Ingredients

FOR DAL:

• 1/4 cup chana dal
• 1/4 cup toor dal
• 1/4 cup moong dal
• 1 tablespoon urad dal
• 1 teaspoon garlic finely chopped
• 1 medium sized onion finely chopped
• 1 medium sized tomatoes chopped roughly
• 2 teaspoon chilli powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 2 teaspoon coriander leaves finely chopped

TO TEMPER:

• 1 tablespoon ghee
• 2 cloves
• 1 bay leaf
• 2 teaspoon cumin seeds
• 1 green chilli slitted
• a pinch hing

FOR BATI:

• 1 cup whole wheat flour
• 1/4 cup fine sooji / rava
• 2 tablespoon besan flour
• 1/2 cup milk
• 3 tablespoon melted ghee
• 1/4 teaspoon ajwain
• salt to taste

FOR CHURMA:

• 1 cup whole wheat flour
• 1/4 cup fine sooji / rava
• 4 teaspoon melted ghee
• 2 tablespoon almond slivers
• 1/4 teaspoon cardamom powder
• 4 tablespoon powdered sugar
• melted ghee / oil for deep frying

FOR SERVING:

• lemon juice
• raw onion chopped
• ghee

Instructions

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 aside.
• In a pan heat ghee – add the items listed under ‘to temper’ and let it splutter.
• Add chopped onion, garlic and saute till onions turn transparent.
• Then add tomatoes along with red chilli, turmeric, coriander and garam masala powders along with salt (adjust as we have already added in dal).
• Sauté for few mins until raw smell of tomatoes leave.
• Now add mashed dal and mix well.
• Let the dal boil for 5 mins, add little water if its too thick.
• Finally garnish with coriander leaves and switch off.

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 palms.
• Make a small indentation in the centre of the baatis using your thumb.
• Arrange them in a baking tray.
• Preheat oven at 180 deg C for 10mins.
• Bake in preheated oven for at least 25-30mins or until the top turns golden.
• When it is still hot, brush with ghee.

CHURMA:

• In a mixing bowl -take wheat flour, rava and ghee, add water to form a stiff dough.
• Make patties with your palms with a indentation at 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 aside to cool down.
• Once it is completely cool, break them into small pieces and grind it using a mixer.
• Grind it a little coarse. I did it in batches as I used my small mixie jar.
• Collect the mixture in a bowl, add powdered sugar and cardamom powder and mix 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 baatis and place it in serving plate, pour dal over it, drizzle ghee and sprinkle chopped onions, add lemon juice and have it with churma.
• I loved to have it soaked for while then have it to enjoy the full flavours.

Notes

• You can make churma a day before and refrigerate it.
• Traditionally batis are deep fried in ghee but I used oil.
• You can turn over the batis to other side after 10 mins for even baking.
• The baatis are meant to have cracks as we have a stiff dough.
• Use ghee generously that's the specialty of the dish.

 

Nutrition Facts

Dal Bati Churma Recipe

Amount Per Serving (150 g)

Calories 545 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 11g69%

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 44mg15%

Sodium 70mg3%

Potassium 503mg14%

Carbohydrates 74g25%

Fiber 14g58%

Sugar 11g12%

Protein 19g38%

Vitamin A 522IU10%

Vitamin C 7mg8%

Calcium 112mg11%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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Dal:

1. 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 laddle and set aside.In a pan heat ghee – add the items listed under ‘to temper’ and let it splutter.
2. Add chopped onion, garlic and saute till onions turn transparent.Then add tomatoes along with red chilli,turmeric,coriander and garam masala powders along with salt(adjust as we have already added in dal).Saute for few mins until raw smell of tomatoes leave.
   
3. Now add mashed dal and mix well.Let the dal boil for 5 mins, add little water if its too thick.Finally garnish with coriander leaves and switch off.
   

Bati:

1. 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 palms.Make a small indentation in the centre of the baatis using your thumb. Arrange them in a baking tray.
   
2. Preheat oven at 180 deg C for 10mins and bake in preheated oven for atleast 25-30mins or until the top turns golden.When it is still hot, brush with ghee.
   

Churma:

1. In a mixing bowl -take wheat flour,rava and ghee, add water to form a stiff dough.Make patties with your palms with a indentation at the center.
   
2. 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 aside to cool down.
   
3. Once it is completely cool, break them into small pieces and grind it using a mixer.Grind it a little coarse.I did it in batches as I used my small mixie jar.Collect the mixture in a bowl, add powdered sugar and cardamom powder and mix well.
   
4. Chop almonds lengthwise add it along with ghee and give a quick mix.
   

Serving Suggestion : 
Heat the dal again till piping hot.Break the baatis and place it in serving plate, pour dal over it,drizzle ghee and sprinkle chopped onions,add lemon juice and have it with churma.I loved to have it soaked for while then have it to enjoy the full flavours.

Expert Tips

• You can make churma a day before and refrigerate it.
• Traditionally batis are deep fried in ghee but I used oil.
• You can turn over the batis to other side after 10 mins for even baking.
• The baatis are meant to have cracks as we have a stiff dough.
• Use ghee generously thats the speciality of the dish.