Wednesday, April 12, 2017

Dal Baati Churma | Rajasthani Baati Churma | Rajasthani Dal | Panchmel Dal

dal baati Churma.jpg

“Dal Baati Churma” is rich, wholesome Rajasthani meal is delight to cook and eat. When I have enough time, generally on a weekend, I make this for brunch and it is so satiating. It reminds you, of your home and taste of mom’s hands. My hubby love dal baati and to top it with churma is simply divine. Do pamper your taste buds with this recipe and let me know how did you feel.

This post has three recipes in one post because in Rajasthan it is a complete meal and served as one. You can even make it only dal and serve it with just rice. The dal recipe is itself very authentic in flavours and texture and I make it in bulk to once have with rice and the other time to have it with baati and churma. Such a satiating meal !!!

Serves: 8 baatis
Preparation time: 25 mins.
Cooking time: 40 mins.


For Dal:
5 tablespoon chana dal / split bengal gram
5 tablespoon toor / arhar dal
5 tablespoon green moong dal /split green gram
1 tablespoon urad dal / split black lentils
1 teaspoon cumin seeds / jeera
2 green chillies
a pinch of asafoetida / hing
2-3 cloves garlic (finely chopped)
1 cup onions (finely chopped)
1 cup tomatoes (finely chopped)
½ teaspoon turmeric powder
1 tablespoon red chilli powder
½ teaspoon garam masala powder
salt to taste
3 tablespoon ghee
1 tablespoon fresh coriander leaves (finely chopped)

For Baati:
1 cup whole wheat flour
¼ cup sooji / semolina / rava
2 tablespoon besan (bengal gram flour)
½ cup milk
4 tablespoon melted ghee/ clarified butter
¼ teaspoon carom seeds (ajwain)
salt to taste

For Churma:
¼ teaspoon cardamom (elaichi) powder
2 tablespoon powdered sugar / jaggery
Chopped almonds (optional)


For Dal:
  1. Wash the dals and pressure cook with 4 cups of water, salt and turmeric powder for 3 whistles. Keep aside.
  2. In a pan, heat ghee and when hot, add in cumin seeds.
  3. Once they splutter, add in garlic, hing and green chillies. Saute for a minute.
  4. Now, add in chopped onions and saute until translucent.
  5. Add in chopped tomatoes and saute until mushy and start releasing ghee.
  6. Now, add in dry spices: red chilli powder and garam masala powder. Saute for a minute.
  7. Put in boiled dal and mix well. Cook on a low flame and let the dal boil for 4-5 minutes.
  8. Switch off the flame and garnish with fresh green coriander leaves.
  9. Keep aside to serve with baatis.

For Baati:
  1. Combine all the ingredients in a large mixing bowl, and knead to get a semi-stiff dough without using any water. If required, add in more ghee or milk.
  2. Allow the dough to rest for 15 minutes.
  3. Make small round balls of the dough by diving into 6-8 equal portions as per the size of the baati you want.
  4. Press in middle of the baati with your thumb as this helps in cooking process.
  5. Now, traditional way of making baati is to deep fry these rounds in ghee. I use my oven for baking to get a more healthier version out of it. If you want to deep fry, blanch the baatis in boiling water for 15 minutes and then deep fry in hot ghee.
  6. Bake the battis in a pre-heated oven at 250 degree celsius for first 20 minutes,then keep the oven at 220 degree celsius for another 20 minutes. (while turning them after every 10 minutes)
  7. Arrange the baatis on a serving dish, break them into pieces and pour some melted ghee over.
  8. Serve immediately with panchmel dal and churma.

For churma:
  1. Cook the baati as above and we will use it make the churma.
  2. Take 2 baatis and break them into small pieces with your hands and blend in a mixer into a fine powder.
  3. Add the almonds, cardamom powder and powdered sugar and mix well.
  4. Serve as an accompaniment to dal baati.


  • Panchmel dal is usually served with baatis but tastes great with steamed rice too.
  • Also serve chopped onions, green chillies and green chutney, they add extra flavor and punch to the dish.

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