Dal Bati Churma Recipe

Dal Bati Churma is a tasty Rajasthani meal made up of three components, namely Dal, Bati, and Churma. Dal is lentils, bati is baked wheat ball, and churma is powdered sweetened cereal. Churma is mostly served with dal and bati and it is usually coarsely powdered wheat cooked with ghee and sugar. Traditionally, they are made by using up leftover chapatti by crushing and cooked with ghee and sugar.

This recipe is a traditional dish from Rajasthan. This recipe is prepared during festivals like Makar Sankranti, Diwali or on auspicious days like weddings. This recipe has a history which according to the historian is believed that bati originated from the soldiers who would break the dough and bury it under thin layers of sand to bake them under the sun. Later when they returned from their days' work, they found that the dough would have been baked and done and they would accompany with ghee. Later as time evolved, people started accompanying bati with dal and churma. It is to be believed that churma was discovered after a cook accidentally poured sugarcane juice over bati during wartime.

Jump to:

• About Dal Bati Churma
• Dal Bati Churma Ingredients
• How to make Dal Bati Churma Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Dal Bati Churma

Dal bati churma is a delicacy from Rajasthan but it is also popular in parts of Madhya Pradesh, parts of Maharashtra, parts of Gujarat and parts of Uttar Pradesh. This dish is a staple in Rajasthani households and is often served during celebrations, festivals depicting the state's rich culinary heritage. This dish is a must try when experiencing Rajasthani cuisine.

The dal is prepared using tuvar dal, chana dal, moong dal, and urad dal. Bati is ball of wheat flour and rava that is cooked in traditional oven or an earthen stove. Alternate method involves the dough being shaped in to patties and deep fried in oil. Churma is a sweet dish made from coarsely ground bati and then mixed with generous amounts of ghee and sugar.

The dal is served in a separate bowl and and the churma is served separately or it is sprinkled over the bati. The combination of dal, wheat flour and churma provides a balanced mix of carbs, proteins and fat. This makes it a wholesome and comforting meal during winter months (as it is usually prepared during Sankranti and Diwali), providing the required warmth during colder days.

Few weeks ago, when I was browsing, I came across this recipe and wanted to try this badly. The very next day after seeing my kids off to school, I brought the required ingredients and started preparing right away. Though the entire process was time consuming, I loved each and every process of the recipe and the outcome was mouth watering especially churma was too yum.

Dal Bati Churma Ingredients

• Dal - I have used equal amounts of thuvar dal, moong dal, and chana dal and small quantities of ural dal.
• Tomato - It provides subtle tanginess to the dhal.
• Spice powders - Enhances flavor to the dhal by providing the right balance.
• Coriander leaves - I have added it as a garnish at the final stage to enhance the aroma.
• Wheat flour - I have used homemade whole wheat flour.
• Besan flour - Small quantity is added to the dough to enhance the flavor and texture of the bread.
• Rava - I have used finer variety of rava as it enhances the texture and provides crispy outer layer.
• Cardamom powder - Provides aroma and flavor to the bati.
• Milk - This provides the required moisture to the dough and acts as a binding agent.
• Oil/ghee - For deep frying the bati.
• Powdered sugar- To provide sweetness to the churma.
• Chopped almonds - To add as a garnish.

Why This Recipe Works

• This recipe is a must try as it is a unique combination of savory (dhal) and sweet.
• It is a fulfilling meal as it has the right combination of protein, carb and fat.
• The batis and the churma can be done a day prior and it can be assembled along with the prepared dhal the next day so that preparation does not seem tedious.
• It is a must try recipe if you love North-Indian cuisine.

Similar Recipes

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• Makhana chat
• Aloo tikki chat

How to make Dal Bati Churma Step by Step

For making 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 sauté till onions turn transparent. Then add tomatoes along with red chili, turmeric, coriander and garam masala powders along with salt(adjust as we have already added in dal). Sauté for few minutes until raw smell of tomatoes leave.

3.Now add mashed dal and mix well. Let the dal boil for 5 minutes, add little water if its too thick. Finally garnish with coriander leaves and switch off.

For making 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 center of the baatis using your thumb. Arrange them in a baking tray.

2.Preheat oven at 180 deg C for 10 minutes and bake in preheated oven for at least 25-30 minutes or until the top turns golden. When it is still hot, brush with ghee.

For making 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.

Enjoy hot!

Expert Tips

• Frying bati - You can deep fry them either in ghee or oil on low flame until they turn golden brown.
• Baking - Instead of deep frying in ghee/oil, you can opt to bake the bati as authentic batis are generally baked over charcoal oven, so to get that smoky flavor you can bake the bati in oven.
• Dough texture - The dough for the bati should be stiff as it helps in retaining the shape of the bati after baking/deep frying.
• Addition of ghee - It believes that addition of generous amount of ghee enhances the flavor of the bati and churma.
• Addition of churma - Churma is had as a side accompaniment or you can sprinkle over the bati and relish it.

Serving and Storage

Serve by breaking the bati with your hands and pour generous amount of ghee over it. Now pour in dhal evenly over it and sprinkle onion. Add in lemon juice and serve it with churma.

Bati and churma can be refrigerated for 3-4 days but dhal has to be made fresh, though you can make dhal and bati the day before in advance and store them separately in refrigerator.

FAQS

1.Can I avoid deep frying bati and bake in oven?

Yes, you can avoid deep frying and simply bake in a preheated oven at 180 deg Celsius for 25-30 minutes.

2.How can I reduce the preparation time?

You can soak all the lentils before hand and pressure cook them so that dhal gets done faster. Also, get ready with bati and churma the previous day which makes your work less cumbersome.

3.Why is churma added to this dish, can I go without churma?

Churma adds a sweet element to savory flavors of dhal and bati, so it is recommended you do not skip it.

4.Can I use jaggery instead of sugar?

Yes you can add jaggery instead but the recipe needs adjustment.

5.How is this dish best relished?

It is best relished when it is hot. The dal should be piping hot and spread over bati that is sprinkled with ghee and finally layered over with churma.

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