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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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings3 people
AuthorSharmilee J

Ingredients

FOR DAL:

  • ¼ cup chana dal
  • ¼ cup toor dal
  • ¼ 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
  • ½ teaspoon turmeric powder
  • ½ 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:

FOR CHURMA:

FOR SERVING:

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

  • 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.
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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