Rajasthani Dal Bati Churma

Rajasthani Dal Bati Churma Recipe

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About Rajasthani Dal Bati Churma Recipe:

A traditional Rajasthani dish of baked bati, dal cooked in spices and assembled together as churma. The bati is soaked in ghee and then is eaten with dal and churma.

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  • 25 Ingredients
Adjust Servings :

Ingredients for Rajasthani Dal Bati Churma Recipe

  • As required Ingredients for bati
  • 2 cup whole wheat flour
  • 1 cup sooji
  • 1/4 teaspoon baking powder
  • As required salt
  • 1 teaspoon Ajwain
  • 1 cup Ghee
  • As required Ingredients for dal
  • 1/4 cup Split black urad dal
  • 1/4 cup Green moong dal
  • 1/4 cup Chana dal
  • 1 tablespoon Ghee
  • 3 No.s Garlic Cloves Finely Chopped
  • 1 inch Ginger finely chopped
  • 1 No.s Onion Finely Chopped
  • 1 No.s Bay Leaf
  • 1 stick Cinnamon inch
  • 1 No.s Green chillies slit
  • 1 No.s Tomato chopped
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Garam masala powder
  • As required Salt
  • As required Ingredients for Tempering
  • 1 teaspoon Cumin Seeds
  • 2 No.s Red chillies broken
  • 12g Fat(1.63%)
  • 93g Protein(12.69%)
  • 507g Carbs(69.12%)
  • 118g Fiber(16.06%)
  • Other(0.48%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Rajasthani Dal Bati Churma Recipe


Soak ¼ cup split black urad dal, ¼ cup green moong dal, ¼ cup chana dal for 2 hours.

step 2


In a food processor add 2 cups whole wheat flour, 1 cup sooji (rava/semolina) gives crunch to the bati, ¼ tsp baking powder helps develop air pockets in the bati. Add salt to taste, 1 tsp ajwain, ½ cup ghee.

step 3


Pulse the flour mixture dry and then add a little water and ghee to make the bati dough. Once the dough starts coming together, switch off the processor and transfer the mixture to a bowl.

step 4


Knead it by hand with a little more ghee till the dough is formed. Divide the dough into lemon sized balls. arrange them on a baking tray.

step 5


Bake in a preheated oven at 200 degrees celsius for 15 to 20 minutes.

step 6


When the batis are done they will have a hard crust on the outside but be soft and crumbly on the inside.

step 7


For dal, add 1 tbsp ghee in the pressure cooker. To this add 3 cloves of garlic finely chopped, 1 inch ginger finely chopped, 1 onion finely chopped and saute till onions softed.

step 8


Then add in 1 bay leaf, 1 inch cinnamon stick, 1 slit green chillies and 1 chopped tomato. Saute for a few seconds and add 1 tsp turmeric powder and 1 tsp garam masala powder and salt to taste.

step 9


Next add ¼ cup soaked split black urad dal, ¼ cup soaked green moong dal, ¼ cup soaked chana dal. Mix together. Add enough water for cooking, cover the pressure cooker and then cook for 20 to 25 whistles or 6 to 8 whistles. When pressure has released, open the cooker and check the dal by pressing it should mash easily. Mash the dal if desired or leave it grainy. Transfer to a bowl.

step 10


For the tadka, in a preheated pan add ½ cup ghee, 1 tsp cumin seeds, 2 broken red chillies and saute till cumin seeds crackle and red chillies are roasted. Spoon the tadka generously over the dal in the bowl.

step 11


For the churma, put 3 ot 4 bati in the food processor with the chopper blade and pulse to make a coarse crumb. Transfer to a bowl.

step 12


To serve dal bati churma, in a thali place the bowl of dal, a few batis, onion sprinkled with kala namak and lime, fried green chillies, and a spoon of the ground bati crumb.