How to Make Dal Baati Churma: If you're fond of cooking and eating a variety of food, you've likely tried dishes beyond the usual sabji and roti. People often savor Punjab's chola bhature and Tamil Nadu's dosa, but have you ever made Rajasthani dal baati churma at home? Dal baati churma is a symbol of Rajasthan's soil, hard work, and hospitality. When dal baati churma is made at home, the kitchen exudes a sense of tradition along with aroma. It's also quite easy to make.

Making dal baati churma doesn't require hours of effort or a lot of effort. Let's learn how to easily make dal baati churma at home.

Ingredients for Dal Baati Churma

For the Baati

Wheat flour – 2 cups

Semolina – 2 tablespoons

Ghee – 3 tablespoons

Salt – to taste

Celery – 1/2 teaspoon

Water – for kneading

For the Panchmel Dal

Arhar dal – 1/4 cup

Chana dal – 1/4 cup

Moong dal – 1/4 cup

Urad dal – 2 tablespoons

Masoor dal – 2 tablespoons

Turmeric – 1/2 teaspoon

Red chili – to taste

Coriander powder – 1 teaspoon

Asafoetida – a pinch

Ghee – 2 tablespoons

Salt – to taste

For the Churma

Wheat flour – 1 cup

Ghee – 3-4 tablespoons

Jaggery or powdered sugar – to taste

Cardamom powder – 1/2 teaspoon 1/4 teaspoon

Cashews and almonds – chopped (optional)

Easy method for making dal-baati

Mix wheat flour with semolina, salt, celery, and ghee.

Add water little by little and knead into a stiff dough.

Make dough balls and shape them into round batis.

Bake in a pressure cooker, oven, or covered pan on the stove over low heat.

When the bati turns golden brown on top, remove it and dip it in ghee.

Method for making Panchmel Dal

Wash all the lentils and soak them for 30 minutes.

Add the lentils, turmeric, and salt to the pressure cooker and cook for 3-4 whistles.

Heat ghee in a pan, add asafoetida.

Prepare the tempering by adding red chili and coriander powder.

Add the tempering to the lentils and simmer on low heat for 5 minutes.

Make sure the lentils are neither too thick nor too thin.

A Simple Churma Recipe

Add ghee to wheat flour and knead into a stiff dough.

Make thick rotis or small laddus and bake them over low heat.

Once cooled, grind them coarsely by hand or in a mixer.

Add jaggery/sugar, cardamom, and dried fruits.

Drizzle a little ghee over the top and mix well.

The Right Way to Serve

Break the hot bati

Drizzle ghee over the top.

Panchamel dal

And finally, sweet churma

Some Important Tips

Always cook the bati over low heat.

Be sure to add asafoetida to the dal.

Don't grind the churma too finely.

Using pure ghee gives the authentic flavor.

PC Social Media