Dal Bati Churma Recipe

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Directions

For Making 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 it aside.
• In a pan heat ghee and add the items listed under ‘to temper’ and let it splutter.
• Add chopped onion, garlic and saute till onions turn transparent.
• Add tomatoes along with red chili, turmeric, coriander and garam masala powder along with salt(adjust as salt is already added in dal).
• Saute for few min until raw smell of tomatoes leave.
• Now add mashed dal and mix it well and boil the dal for 5 min and add little water if its too thick.
• Garnish with coriander leaves and switch off the flame.

For Making 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 palm.
• Make a small indentation in the center of the batis using your thumb.
• Arrange them on a baking tray.
• Preheat oven at 180 deg C for 10mins and bake in preheated oven for at least 25-30mins or until the top turns golden.
• When the bati is still hot, brush with ghee.

For Making Churma

• In a mixing bowl add wheat flour, rava, ghee, and water to form a stiff dough.
• Make patties with your palm and make a hole in 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 it aside to cool down.
• Once it is completely cool, break them into small pieces.
• Grind it using a mixer and grind it a little coarse and collect the mixture in a bowl, add powdered sugar and cardamom powder and mix it 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 batis and place it on serving plate, pour dal over it, drizzle ghee and sprinkle chopped onions, add lemon juice and have it with churma.

• You can make Churma a day before and refrigerate it.
• Traditionally batis are deep fried in ghee but better if you bake them
• You can turn over the batis to another side after 10 min for even baking.
• Use ghee generously that’s the specialty of the dish.

Also, Read Rajasthani Mirchi Vada Recipe

Meghna Nath