The traditional Rajasthani dal bati churma dish is a combination of three recipes i.e. dal curry, bati, and churma (made with bati powder and chopped nuts). It is rich, healthy, and usually made during cold winter season.
We are using a special appe pan to cook bati in this recipe, but most people cook bati in bati oven. The appe pan is more practical and comfortable to cook bati. You can also cook in a traditional Indian oven but that is not convenient.
To make the perfect bati, you need to prepare the tight and hard dough. Add a small amount of water at a time while kneading the dough. The ghee plays an important role in this traditional recipe to enhance the flavor.
The fresh dal bati churma tastes great, so serve immediately and enjoy!
Ingredients
For Bati:
- 2 cup wheat flour / atta
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ cup ghee / clarified butter
- Water to knead
For Churma:
- 2 tbsp of ghee / clarified butter
- 3 tbsp powdered sugar
- 2 tbsp cashew & almond (chopped)
- ¼ tsp cardamom powder
For Dal:
- ½ cup moong dal / green gram dal
- ¼ cup masoor dal / pink lentils
- ¼ cup chana dal / bengal gram dal (soaked 30 minutes)
- 3 cup water
- 3 tsp ghee / clarified butter
- 1 tsp mustard
- 1 tsp cumin / jeera
- 1 pinch hing
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 1 green chilli (slit)
- 1 to mato (finely chopped)
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ¼ tsp garam masala
- 1 tsp salt
- 1 cup water
- 2 tbsp coriander (finely chopped)
How to make dal bati churma
For Bati:
Combine wheat flour, salt, baking powder, and ghee in a large bowl and mix well with your hands. The mixture should be moist when pressed with a fist.
Next, add water and knead the dough. The dough should be slightly stiff as prepared for puri. Now, make small round balls from the dough and make a X mark on it. This mark helps bati to cook well in appe pan.
Heat appe pan and grease with a few drops of ghee. Place bati in each mold and cover the appe pan. Cook for 15 minutes on low heat then flip and cook on the other side for 15 minutes.
To make bati soft from inside, dip in the ghee. If you are not calculating calories, then soak bati in ghee for 15 minutes. Bati is ready.
For Churma:
Take 3 cooked bati, break into pieces and add to a mixer to make a coarse powder of bati.
Heat 2 tbsp of ghee in a pan and roast bati powder for 5 to 7 minutes until golden and aromatic. Let it cool then add sugar, chopped almond, cashew and cardamom powder and mix well to combine. Churma is ready.
For Dal:
Add moong dal, chana dal, and masoor dal in the pressure cooker along with 3 cups of water and 1 tsp ghee. Cook for 4 whistles of pressure cooker.
In a large kadai, heat 2 tsp ghee and add cumin, mustard, and hing. Add onion followed by ginger garlic paste and green chili. Sauté well for 2 minutes then add tomatoes and sauté again.
Add turmeric, chili powder, garam masala, and salt and mix. Finally, add cooked dal, 1 cup water and cook for 5 minutes. Add coriander leaves and mix.
The delicious dal bati churma is ready to serve.
Dal Bati Churma Recipe
Ingredients
For Bati:
- 2 cup wheat flour / atta
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ cup ghee / clarified butter
- Water to knead
For Churma:
- 2 tbsp of ghee / clarified butter
- 3 tbsp powdered sugar
- 2 tbsp cashew & almond (chopped)
- ¼ tsp cardamom powder
For Dal:
- ½ cup moong dal / green gram dal
- ¼ cup masoor dal / pink lentils
- ¼ cup chana dal / bengal gram dal (soaked 30 minutes)
- 3 cup water
- 3 tsp ghee / clarified butter
- 1 tsp mustard
- 1 tsp cumin / jeera
- 1 pinch hing
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 1 green chili (slit)
- 1 tomato (finely chopped)
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ¼ tsp garam masala
- 1 tsp salt
- 1 cup water
- 2 tbsp coriander (finely chopped)
Instructions
For Bati:
- Combine wheat flour, salt, baking powder, and ghee in a large bowl and mix well with your hands. The mixture should be moist when pressed with a fist.
- Next, add water and knead the dough. The dough should be slightly stiff as prepared for puri. Now, make small round balls from the dough and make a X mark on it. This mark helps bati to cook well in appe pan.
- Heat appe pan and grease with a few drops of ghee. Place bati in each mold and cover the appe pan. Cook for 15 minutes on low heat then flip and cook on the other side for 15 minutes.
- To make bati soft from inside, dip in the ghee. If you are not calculating calories, then soak bati in ghee for 15 minutes. Bati is ready.
For Churma:
- Take 3 cooked bati, break into pieces and add to a mixer to make coarse powder of bati.
- Heat 2 tbsp of ghee in a pan and roast bati powder for 5 to7 minutes until golden and aromatic. Let it cool then add sugar, chopped almond, cashew and cardamom powder and mix well to combine. Churma is ready.
For Dal:
- Add moong dal, chana dal, and masoor dal in the pressure cooker along with 3 cups of water and 1 tsp ghee. Cook for 4 whistles of pressure cooker.
- In a large kadai, heat 2 tsp ghee and add cumin, mustard, and hing. Add onion followed by ginger garlic paste and green chili. Sauté well for 2 minutes then add tomatoes and sauté again.
- Add turmeric, chili powder, garam masala, and salt and mix. Finally, add cooked dal, 1 cup water and cook for 5 minutes. Add coriander leaves and mix.
- The delicious dal bati churma is ready to serve.
