Dal Baati Churma/ How to make Traditional Rajasthani Recipe by Tarla Dalal

Dal Baati Churma, a typical Rajasthani treat.
Recipe Link : http://www.tarladalal.com/Dal-Baati-Churma-3645r

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Dal Baati Churma

This three-in-one treat is a typical Rajasthani treat. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight the taste buds. A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma. If you have ever been to Rajasthan in the winter months, you will know that this combo is a wonderful way to warm yourself up on a cold day!

Preparation Time: 20 minutes.
Cooking Time: 1 hours.
Serves 4.

For the churma
1 cup coarse whole wheat flour (jada gehun ka atta)
¼ cup semolina (rava / sooji)
4 tbsp melted ghee
2 tbsp almond (badam) slivers
¼ tsp cardamom (elaichi) powder
5 tbsp powdered sugar
Ghee for deep-frying

For the dal
5 tbsp chana dal (split Bengal gram)
5 tbsp toovar (arhar) dal
5 tbsp green moong dal (split green gram)
1 tbsp urad dal (split black lentils)
Salt to taste
3 tbsp ghee
3 cloves (laung / lavang)
2 bayleaves (tejpatta)
1 tsp cumin seeds (jeera)
2 green chillies, slit
A pinch of asafoetida (hing)
1 tsp garlic (lehsun) paste
1 cup finely chopped onions
1 cup finely chopped tomatoes
1 tsp coriander (dhania) powder
½ tsp turmeric powder (haldi)
1 tbsp chilli powder
½ tsp garam masala
1 tbsp finely chopped coriander (dhania)

For the baatis
1 cup coarse whole wheat flour (jada gehun ka atta)
½ cup semolina (rava / sooji)
2 tbsp besan (bengal gram flour)
½ cup milk
4 tbsp melted ghee
1 tsp fennel seeds (saunf)
¼ tsp carom seeds (ajwain)
Salt to taste
Ghee for deep-frying

For the topping
4 tbsp melted ghee
8 tbsp finely chopped onions
2 tsp lemon juice

For the churma
1. Combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.
2. Divide the dough into 8 equal portions.
3. Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).
4. Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.
5. Drain on an absorbent paper and allow them to cool.
6. Break the fried dough portions into small pieces with your hands and blend in a mixer into a fine powder.
7. Add the almonds, cardamom powder and powdered sugar and mix well. Keep aside.

For the dal
1. Clean and wash the dals. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
3. Heat the ghee in a deep non-stick kadhai, add the cloves, bayleaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for a few seconds.
4. When the seeds crackle, add the garlic paste and onions and sauté on a medium flame for 2 to 3 minutes.
5. Add the tomatoes, coriander powder, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
6. Add the cooked dals (along with the water) and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
7. Add the coriander and mix well. Keep aside.

For the baatis
1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough, without using any water.
2. Divide the dough into 8 equal portions and shape each portion into an even sized round.
3. Flatten the rounds, make a small indentation in the center of the baatis using your thumb. Keep aside.
4. Boil enough water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while turning them occasionally. Drain and allow them to cool completely.
5. Heat the ghee in a deep non-stick kadhai, add 4 baatis at a time and deep-fry till they turn golden brown in colour from all the sides.
6. Repeat step 7 to deep-fry the remaining 4 baatis in one more batch. Drain on an absorbent paper and keep aside.

How to serve
1. Warm the dal again till piping hot.
2. Arrange 2 baatis on a serving dish, break them into pieces and pour 1 tbsp melted ghee evenly over it. Pour ¼ of the dal evenly over it. Sprinkle 2 tbsp of onions and ½ tsp lemon juice evenly over it.
3. Repeat step 2 to make 3 more servings.
Serve immediately with churma.

Comments

archana aramudan says:

can we bake it in microwave non conventional one

Driti Kiny says:

very nice & easy way to cook

Khushboo Gupta says:

batti boil karne ka baad isse hum electronic tandoor mein sek sakte hai

Ruchi Kumawat says:

thank you sir 🙂 I will definitely try this.. on my new year eve dinner. thanks a ton

Jaya Kishore says:

nice daal bati

seenu sharma says:

Exellent

atharva pendem says:

very nice

Dinesh Purohit says:

humare yaha bati ke aate me chane ka aata or dudh nahi dalte…

Prema says:

Best dal baati recipe.. mouth watering n eager to try this ..

pushpa khordiya says:

very nice dal bati resepi I am very happy sir and tarla mem

Ashim Kumar Banerjee says:

Aj banayi ye recipe.. it’s Really tasty.. thanks for sharing this wonderful recipe with us..

Ami Shah says:

your recipe are truly Desi sir… thank you somuch for posting the authentic version

Aditi Singhal says:

v good

Ciba Khan says:

i dnt hve oven thn what cn i do

Kajal Vekariya says:

I also agree about his simplicity. yesterday I tried this recipe. during a day I am watching lots of cooking show

Nirali Chaudhary says:

grt…thnk u….soo much….

Khushee vyas says:

WE HAVE SEVERAL TIMES MADE THIS DAL BAATI USING YOUR METHOD AND IT VERY TASTY. MY GRANDMOTHER MAKES THIS FOR ME .

Bhuvaneswari Ganesan says:

loved it thank you very much

Parul Mishra says:

Pls tell me how to make litti chokha at home… and very nice recipe sir… thanks.. 🙂

Nisha Uplenchwar says:

Chagan maharaj…Today I made dalbati and everyone liked it a lot. Thanks a lot to you…Happy New Year to entire Tarlaji’s team.

Dhara Trivedi says:

Nice video bati ne oven my bake krvni jarur nti n pani ma boiled kri saky really nice video

sony khakare says:

बहूत अच्छा

Raks Gupta says:

Awesome n easy making recipe

Riya Barbhaya says:

Very nice recipe… Will try soon..

Amandeep Singh says:

too much ghee

Rinku pandey says:

it is good☺

Safnaa Dubbash says:

can u bake d batti in the oven.. if yes then what temp…

Ami Modi says:

I tried this recipe… very testy…

ashika Jain says:

wow its great. i will definitely try it. thanku sir. ap bahut achi trh smjhate ho

Nirzari Mehta says:

maharaj,fulvadi banavta shikhvadsho please?

LUCKY SINGH says:

aacha hai

pooja agrawal says:

apne kon kon sa dal liya hai ye to batao sir

sapna chouhan says:

I am a rajasthani and I have seen my granny making daal baati exactly the same way. It’s perfect !

Kajal Vekariya says:

first time, after seeing any video I really didn’t stop my self to try it. finally I made it and I have shared it with my students. We All loved it . really thanks a lot.

Haizel Pinakin says:

i was so confused about how to make it in oven,but after watching this i got another option of frying bati in ghee! oh..that’s pretty simpler..i will definitely try this…thanks…

Jahnvi Goel says:

Awesome

Dinesh Patankar says:

dal bati is a very new item for us . i am maharastrian. .it seems testy. i will try at home.
than kyou

Niranjana Patel says:

wawa… Tarlaji kya dal bati ki recepi he I like to much

priti Davara says:

Thenkyoo

shaik karim ullah says:

super super sır dekhne mey ithna achcha lagra ha hai. patha nahi khane mey kithna taste hoga. Thank u very much sır.

snowhite star says:

i liked the recipe really but i want to ask can i use oil for frying instead of ghee?

Usha Naruka says:

Much awaited recipe,definitely going to try it.Thank you for Sharing

sana ramzan says:

suji ko rava bolty hain?

susmita mukhopadhyay says:

please tell the measurment of ingridients. .

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