Dal Baati Churma is a very famous Rajasthani delicacy. An enticing mix of spicy dal, ghee dipped baati and sweet churma is to die for. It’s a perfect bowl of comfort food for the Rajasthani / Marwari people.
Recipe of Dal Baati Churma had to be on my blog because I am also from Rajasthan and have grown up eating this amazing dish! The lavish thaali of dal baati churma often also includes a sweet indulgence, Gatte ki Sabzi, green chutney, achar (or pickle), raw onion, sugar on the side and fried Papad.
There are various ways in which Dal is prepared. I have made panchmel dal in this recipe. I love the taste of 5 dal together in this dal recipe. It’s spicy, sour and completely comforting. I can have bowl after bowl of this dal. My version includes onion, tomatoes, ginger and garlic but the dal for baati usually doesn’t have any of these. It has dried spices, ghee and hing.
Baati is baked dough without any leavening agent. Baati is supposed to be chewy and soft from inside and hard and brown from outside. Baati is traditionally dipped in ghee as soon as they are made so it can soak up as much ghee as possible. It’s quite heavy to digest also so one has to be careful of eating just a couple of these.
Churma on the other hand is made with fried dough. It’s usually the left over baati that’s converted into churma in marwari households. If you make it from scratch then the dough for churma is a bit different from baati. Semolina is added for extra crunch which is again optional. Dough made is rested and then small round baatis are fried to crisp them from outside. Fried dough is then ground into a coarse mixture. Sugar and dry fruits are added to give the Churma it’s sweet taste.
Here are some of our other popular North Indian recipes for you.
Let’s look at the recipe for Dal Baati Churma.
Dal Baati Churma
This Rajasthani delicacy of Panchmel Dal, Baked Dough called Baati and Sweet Churma is to die for.
- 3 cups Whole wheat flour
- Salt to taste
- 3 tbsp Ghee
- 1 tbsp Oil
- 1/4 cup Milk
- Water as required
- 5 Baatis
- 1/4 cup Ground Sugar
- 1/8 cup Almonds sliced
- 1/8 cup Raisins
For Panchmel Dal
- 1 cup Mixed Dal Chana Dal, Moong Dal, Masoor Dal, Arhar Dal
- 1 tbsp Urad Dal
- 1 tsp Turmeric powder
- Salt to taste
- 2 tbsp Ghee
- 1 Bay Leaf
- 1 tbsp Cumin
- Pinch Asafoetida hing
- 1 tbsp Garlic finely chopped
- 1 tbsp Ginger finely chopped
- 1/2 cup Onions finely chopped
- 1/2 cup Tomatoes finely chopped
- 1/4 cup Coriander finely chopped
- 2 tsp Lemon juice
- 1/2 tsp Red chili powder
Add salt, ghee and oil in whole wheat flour and mix.
Now add milk and with the help of water knead a soft dough.
You can bake round circular baati or bake baati in a greased muffin tray.
I have shaped baatis into small containers and baked them in muffin tray.
Bake in a pre heated oven at 180 degree C for 30 to 35 minutes or until the top is golden brown.
Take the baati out and dip them in ghee or apply ghee with a brush all over to keep them soft.
For 1 cup Churma
Cool down 4 to 5 baatis and tear them into small pieces.
Now ground the baatis into a coarse powder in a mixer grinder.
In a pan, add ghee and add the baati powder.
Mix well and roast until fragrant and light brown in colour.
Now switch off the gas and add ground sugar, sliced almonds and raisins.
Serve warm with panchmel dal and green chutney.
For Panchmel Dal
Rinse and soak mix dal and urad dal in 3 cups of water, for at least 30 minutes.
Pressure cook soaked dal with salt and turmeric powder for at least 4 to 5 whistles.
In a pan or deep vessel, add ghee.
Once it's hot add bay leaf, cumin seeds and asafoetida.
Mix well and add garlic and ginger. Mix well.
Now add onions and saute till transparent.
Now add tomatoes, salt, red chili powder and mix well.
Now add cooked dal and mix through.
Let it come to a boil.
After a few minutes of boiling, add coriander and lemon juice. Switch the gas off and serve hot with baati and churma.