Introduction – Hello friends, today we will tell you about Rajasthani’s famous dish. Dal Batti Churma Recipe is a famous delicious filling healthy dish of Rajasthan which is traditionally prepared and served there. Dal Baati is also known as Dal Bafla in many areas. It would not be wrong to say that Dal Bati Churma is the identity of Rajasthan. This is also a famous street food of Rajasthan which will be easily available to you for lunch and dinner on street corners and in restaurants. It is a combination of three types of dishes. Baati is prepared by mixing a certain amount of flour and semolina, ghee, and celery into a hard dough and is roasted on a very slow flame in the oven or tandoor or in the pan used to make appe.
To make dal, five types of pulses are taken in equal quantities and soaked in water for half an hour. After that, the dal is boiled on medium flame, and garlic, onion, and tomato are added along with aromatic spices like coriander powder, red chili powder, salt, garam masala, and turmeric. Powdered Kasuri is roasted with fenugreek, a paste is made and pulses are added to it and boiled. To make churma, roasted Baati is finely ground and mixed with sugar powder and chopped dry fruits. After all three types of dishes are ready, they are put together on a plate and served with hot desi ghee.
Prepration Time – 10 – 15 Minutes
Cook Time – 50 – 60 Minutes
Total Time – 1 Hour 15 Minutes
Servings – 4 – 6 Servs
Cuisine – Rajasthani Indian
Dal Baati Churma Recipe Ingredients:
For Batti
- 4 cups Wheat Flour
- 1 cup Semolina
- 1/2 teaspoon Celer
- 1/2 teaspoon Salt, as per taste
- 250 gm Desi Ghee
- 1/3 teaspoon Baking Soda
For Dal
- 1/4 cup Gram Dal, Chana Dal
- 1/4 cup Red Masoor Dal
- 1/4 cup Black Urad Dal
- 1/4 cup Green Moong Dal
- 1/4 cup Arhar Dal
- 1 servingspoon Cooking Oil
- 2 pinch Asafoetida
- 1/2 teaspoon Cumin Seeds
- 2 Dried Whole Red Chillies
- 1 /2 teaspoon Red Chilli Powder, as per taste
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt, as per taste
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Degi Red Chilli Powder, for colour
- 1/2 teaspoon Garam Masala
- 8 clove Garlic, chopped
- 1 Onion, chopped
- 1 Green Chilli, chopped
- 1 inch Ginger, chopped
- 2 Tometo, chopped
- 1/2 cup Green Coriander Leaves, finely chopped
- 1/2 Lemon
For Churma
- 5 Batti, roasted
- 1/2 cup Suger Powder, as per taste
- 1/3 Green Cardamom Powder
- 15 Almond, chopped
- 15 Cashews, chopped
- 2 servingspoon Desi Ghee
Dal Baati Churma Recipe Instructions:
Step 1
First, in a big bowl, add one cup of flour, one cup of semolina, celery, and salt as per taste and mix well, after that add one cup of ghee and mix everything by rubbing it with the help of palm. Take some hot water slowly add it to the flour and mix everything well. We want to make a stiff dough. Do not add too much water. We have to prepare a slightly harder dough than the way we make dough for making puri. Knead with fists to form a stiff dough. After the hard dough is ready, cover it with a wet cotton cloth and keep it for 10 to 15 minutes.
Step 2
After 15 minutes, we will break our hard dough into small tomato-sized pieces and make round shapes with the help of a palm. Now press a piece of dough on the palm spread it a little and close it from the top as if we have put some stuffing inside it. With the help of the palm, we will make a round shape. And with the help of a knife, make a cross mark on the bati by pressing it a little. Using the same process, make all the dough pieces in a round shape, make a cross on top, and cover them with a cotton cloth on a plate.
Step 3
Now we will take a molded fry pan for making appe that has a round shape inside it. We will place the mold fry pan over the flame turn it to low flame and apply a little desi ghee inside it. After applying the desi ghee, we will place the pieces of our Batti inside it one by one cover it from above, and turn the flame to low. Will slow it down completely. After about 5 minutes, remove the lid and turn the pot with the help of a fork everyone will apply a little desi ghee on the batti put the lid on it, and slow it down again.
Step 4
After 5 minutes, we will remove the lid and see whether our battle is roasted well or not. We will once again turn the battle and put the lid on. We will have to repeat this process two to three times until our battle is roasted well from all sides. When our batti gets roasted well from all sides, melt some desi ghee and items inside it. Dip all the batter in ghee for 15 seconds and keep them on a plate.
Step 5
Now we will prepare the pulses. For that, put all the pulses inside a big bowl, wash them thoroughly with clean water two to three times, and then soak them in water for one hour. If you have more time, then soak it for one and a half to 2 hours. After soaking the dal for 1 hour, drain out all the water and put the dal inside the cooker. Add one teaspoon of salt (as per taste) inside the dal, add half a teaspoon of turmeric and one teaspoon of cooking oil, and dip the dal thoroughly in water. There should be 1 inch of water above the quantity of dal, after this cover the lid of the cooker and keep the dal on a high flame to boil.
Step 6
After one whistle, slow down the flame and let it whistle for two more whistles. After two whistles, turn off the flame and let the pressure release. After that, open the lid of the cooker and check whether the dal is cooked or not. If you have soaked the dal for one to one and a half hours, then the dal will cook in three whistles.
Step 7
Now we will prepare the tadka (tempering) for the dal. For that, put three tablespoons of desi ghee in a non-stick deep pan over the flame and let it heat. When it gets hot, add two pinches of asafoetida and half a teaspoon of cumin, whole red chili, and let it crackle. When the cumin seeds crackle well, add chopped garlic inside it and make it light golden. After the garlic becomes golden, add chopped green chili and chopped ginger and after stirring for 20 seconds, add chopped onion and fry it golden. After the onions are fried golden, put the chopped tomatoes in the pan and add two pinches of salt. Do not add too much salt because we had also added salt while boiling the lentils.
Step 8
Stir continuously with a spoon to soften the tomatoes and keep the flame on medium. When the tomatoes become soft, add two teaspoons of coriander powder, one teaspoon of red chili powder, and half a teaspoon of turmeric powder and fry for 20 seconds while stirring well. After that, we will put the boiled lentils inside the pan. And mix everything well. If you feel that the dal is thick then add one cup or half cup of hot water and mix it well. Do not make the dal too thin, still, you can keep the consistency of the dal as per your choice. Let the lentils boil on a slow flame.
Step 9
When the dal boils well, turn off the flame and add half a teaspoon of garam masala and juice of half a lemon to the dal. Mix well. Eat some of the dal and see if the salt is less or if any spice is missing. If yes then you can adjust as per your requirement. To apply tadka on the dal, put one tablespoon of desi ghee in a non-stick pan, when it gets heated well, add one teaspoon of degi mirch (colored chili) oil inside it and apply hot tadka on the dal. Garnish with chopped coriander.
Step 10
Now we will make churma, that we will break 4 to 5 roasted batches by hand put them in a Grinder jar, and grind them coarsely. After that, place a non-stick pan over the flame and pour one tablespoon of desi ghee inside it and when the ghee gets heated well, add the ground churma inside it and roast it while moving slowly on medium flame. The moisture present inside will go away. Roast the churma on low flame for 5 minutes. After five minutes, when the churma becomes soft then turn off the flame.
Step 11
Take out the churma in a big bowl and let it cool. After it cools down, add three tablespoons of powdered sugar, chopped cashews, chopped almonds, and green cardamom powder to the churma and mix well. So friends, our Dal Batti Churma Recipe is ready, serve it hot.
Tips And Notes
1 – Friends, while making bati as per your choice, you can also stuff it inside the bati. Some people make it by stuffing potatoes or cheese inside the batti. Even if prepared in any other way, the batter tastes good.
2 – The longer you soak the dal, the less time it will take to cook. If you have enough time, then you should soak the dal for at least one and a half to 2 hours.
3 – While making churma, after roasting churma in ghee, sugar powder should be added only after it cools down. If you add sugar powder inside hot churma, it will melt and the churma recipe will get spoiled.
4 – Before adding dry fruits to the Churma, chop them coarsely roast them in desi ghee, and then add them to the Churma. This gives a very good taste. And you can add any dry fruits of your choice in churma.
Faq
Q: Why is the Dal Baati Churma Recipe famous in Rajasthan?
Ans: In Rajasthan, at the time when Bappa Rawal was the king of the Mewar Empire, soldiers used to consume dal batti before going to war because it was very healthy to eat and even during the war, the batti balls were kept in a layer of hot sand. They were cooked and eaten after pressing, only after that it became a famous dish of Rajasthan.
Q: Which is the famous sweet of Rajasthan?
Ans: By the way, the famous sweet of Rajasthan is Ghevar which is given as a gift to sisters on the occasion of Teej. Along with this, Churma is also a very tasty sweet dish made at home, which people prepare at home and eat with great fondness.
Q: What is added to make Baati?
Ans: To make Batti, a certain amount of semolina is mixed in wheat flour, and salt as per the test, and a little carom seeds, baking soda, and ghee are added to make a slightly hard dough. After keeping it for 15 minutes, Batti is roasted on low flame.
You May Also Like ⇓
Samber Masala Dosa https://khanakhilanarecipe.in/2023/06/Samber-Masala-Dosa.html
Veg Manchurian Gravy Recipe https://khanakhilanarecipe.in/2023/06/Veg-Manchurian-Gravy-Recipe.html
Paneer Tikka Dry https://khanakhilanarecipe.in/2023/06/Paneer-Tikka-Dry.html
Dahi Ke Kabab Recipe https://khanakhilanarecipe.in/2023/06/Dahi-Ke-Kabab-Recipe.html
Soya Malai Chap Recipe https://khanakhilanarecipe.in/2023/06/Soya-Malai-Chap-Recipe.html
In Conclusion
Welcome to the Khana Khilana Recipe Blog. Today we have told you about Dal Batti Churma Recipe. In this recipe, We told you to make Baati, prepare a hard dough by adding a certain amount of semolina, salt as per taste, a little celery, a little baking powder, and a little ghee, which makes small balls of them, and roast them on very slow flame. To make dal, wash all the dals thoroughly in water and soak them for one and a half to 2 hours. After that boil the dal and then add garlic, onion, tomato, ginger, and green chilies along with some aromatic spices like coriander powder, red chili powder, and turmeric powder. After preparing a puree by adding spices, salt, etc., boiled dal is added to it and boiled thoroughly. To make churma, break the roasted bati, put it in a grinder jar, grind it coarsely, put some ghee inside a non-stick pan, roast the roasted churma and cool it, then add sugar powder and chopped dry fruits inside it as per the test. Prepared by adding dry fruits and green cardamom powder. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Doo, write to us for any kind of advice and suggestion. We respect your valuable suggestion. Thank you.
Dal Batti Churma Recipe / Nutrition Value
Calories ➣ 302
Fat ➣ 26 gm
Carbs ➣ 70 gm
Protein ➣ 25 gm
Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.
Pingback: Namak Pare -