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Straight From Rajasthan: Daal Bati Churma Recipe

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Having spent almost fifteen years in a border town in Rajasthan, I have a special affinity towards Rajasthan and not to forget Rajasthani cuisine. Dal baati, churma, gatte ki sabzi, kadi, muttri, kachori- the list is endless!

When we talk of Rajasthani cuisine, then Dal Baati Churma tops the list. A unique aspect of Rajasthani cuisine is that sweet and savoury dishes are served in combinations that tickle the taste buds. I remember that in traditional Rajasthani households, desserts used to be served first and 'papad' in the last. A platter of semi-sweet Churma, spicy piping hot Dal and baked Baati, is one such traditional combination of sweet and spicy dishes.

Baatis are traditionally baked over firewood or over 'paathis or kandas' (cow dung cakes). In modern households, baatis are baked in a gas tandoor or an electric oven. Baatis are always served dipped in lots of desi ghee accompanied with spicy dal and churma.

A trip to Rajasthan is incomplete without tasting the authentic Rajasthani food. Chokhi Dhani is a place where you can enjoy the Rajasthani cuisine in a rustic environment quite similar to those of villages in Rajasthan. Rajdhani chain of restaurants spread all over the country is another place where you can enjoy delicious Rajasthani cuisine. But the best places of course are of course there in Rajasthan itself (the mishthan bhandaars and the dhabas) where they serve dal baati with liberal doses of desi ghee sprinkled over it.

Cook Time

Prep timeCook timeReady inYields

20 min

1 hour

1 hour 20 min

Serves 4 persons


Ingredients for the Churma

  • 1 cup coarse whole wheat flour
  • 1/4 cup semoline
  • 4 tbsp melted ghee
  • 1/4 tbsp cardamom powder
  • 5 tbsp powdered sugar
  • ghee for deep-frying


  1. Take the whole wheat flour, semolina and melted ghee in a deep bowl. After mixing it well, add approx. ¼ cup of water and knead well to make a stiff dough.
  2. Divide the dough into 8 equal portions. Shape them into round balls and make an indentation in the center.
  3. Heat the ghee in a deep non-stick pan and deep-fry a few dough balls at a time on slow flame till they are golden brown in color. Ensure that the baatis are cooked properly from inside and that's why use a slow flame.
  4. Break the fried dough balls into small pieces and then use a mixer to blend it into a coarse fine powder.
  5. Now add the almonds, cardamom powder and powdered sugar to the powdered mixture and mix it well. Churma is ready.

Ingredients for the Dal

  • 1/3 cup chana dal (split Bengal gram)
  • 1/3 cup toovar (arhar) dal
  • 1/3 cup moong dal (split green gram)
  • 1 tbsp urad dal (split black lentils)
  • 1 tbsp whole moong (whole green gram)
  • 3 tsp chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1 tsp coriander (dhania) powder
  • 1/2 tsp garam masala
  • 3 cloves (laung / lavang)
  • 2 bayleaves (tejpatta)
  • 1 tsp cumin seeds (jeera)
  • 2 green chillies, slit
  • a pinch of asafoetida (hing)
  • 2 tsp dried mango powder (amchur)
  • 2 tsp tamarind (imli) pulp
  • 3 tbsp ghee
  • salt to taste


  • Clean and wash the dals properly and add 4 cups of water. Pressure cook for approx. 2 to 3 whistles or till the dals are cooked.
  • Now heat the ghee in a deep non-stick pan. Add cloves, bay leaves, cumin seeds, green chillies and asafoetida. Sauté on a medium flame for a few seconds.
  • When the cumin seeds crackle, add chilli powder, turmeric powder, coriander powder, garam masala and salt to taste. If you wish, you can also add chopped onions and fry it till golden brown.
  • Add the cooked dals, amchur, tamarind pulp and salt and let it simmer for 5 to 7 minutes. The dal should be checked for consistency before serving and if required, add some water.

Ingredients for the Baatis

  • 1 cup coarse whole wheat flour
  • 1/2 cup semolina
  • 2 tbsp bengal gram flour (besan)
  • 1/2 cup milk
  • 4 tbsp melted ghee
  • 1 tsp fennel seeds (saunf)
  • 1/4 tsp carom seeds (ajwain)
  • salt to taste
  • ghee


  • Mix all the ingredients in a deep bowl and knead into a firm dough.
  • Divide the dough into eight equal portions and shape each portion into an even sized round ball. Flatten the balls lightly using your thumb and make an indentation in the center.
  • Now boil water in a broad vessel and drop the flattened balls (baatis) in the boiling water. Cook for 15 to 20 minutes over a high flame.
  • Drain using a seive and keep aside the baatis when they are done.
  • Heat a gas tandoor and put the baatis on the grill. Cook them on a medium flame for 20 to 25 minutes to ensure that they are cooked properly from the inside also.

Tips for Baatis

  • The baatis can be cooked on a gas tandoor directly without boiling them first.
  • Alternatively the boiled baatis can be baked in a pre-heated oven at 200°C (400°F) for 10-15 minutes turning them over occasionally.
  • The baatis can also be deep fried in hot ghee instead of cooking them in a tandoor.
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How to serve?

  • Heat the dal again till it is piping hot.
  • Arrange two baatis on a serving dish and break them into pieces. Pour 1 tbsp melted desi ghee evenly over it. Be liberal in the use of desi ghee. Pour some hot dal over it. If you wish, you can also sprinkle 2 tbsp of onions and ½ tsp lemon juice evenly over it.
  • Serve immediately with churma.

Dal baati churma is a traditional dish in which lots of desi ghee is used. Calorie conscious people can be a little hesitant in trying it or may prefer it without the liberal doses of ghee. But if you want to have an authentic taste of the dish, then keep your apprehensions & calorie consciousness aside for a while and enjoy the dal bati churma with spoonsful of desi ghee in it.

© 2016 Shaloo Walia


Shaloo Walia (author) from India on June 08, 2018:

Thank you Chitrangada!

Shaloo Walia (author) from India on June 08, 2018:

Thank you!

Chitrangada Sharan from New Delhi, India on June 08, 2018:

Came back to read your wonderful article, once again. Love Daal Bati recipe, and love the way you presented it.

Thanks for sharing!

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on June 08, 2018:

Awesome preparation.

Shaloo Walia (author) from India on January 26, 2016:

@Rajan Yes, too many calories due to desi ghee but again once in a while it's fine. Even our sarson da saag is incomplete without desi ghee.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on January 26, 2016:

I just love this traditional and ever popular Rajasthani cuisine of Dal Baati Churma and for me its Baafle with the baatis literally swimming in ghee. The upside is it's not too dry, the downside that its too loaded with calories but since this is once in a while indulgence, it goes fine with me.

Shaloo Walia (author) from India on January 23, 2016:

Thank you Surabhi! And Sridevi was indeed par excellence in 'Lamhe.'

Surabhi Kaura on January 23, 2016:

I love Rajasthani thaali. I would try that though someday. Thanks for the recipe.. looks delicious. I have bookmarked it.

What a song at the end! Sridevi's elegant dance...this song is timeless.

Shaloo Walia (author) from India on January 22, 2016:

You should try it Deb. It's easy to make and tastes yummy.

Deb Hirt from Stillwater, OK on January 22, 2016:

This is definitely something that I would like. I make my own garam masala.

Shaloo Walia (author) from India on January 20, 2016:

Thank you Chitrangada! I have spent almost fifteen years in Rajasthan and so closely connected with it. The historical places, the food, the bandhani sarees & dupattas and the rich culture- Rajasthan is simply awesome!

Shaloo Walia (author) from India on January 20, 2016:

Thank you Devika!You must try it whenever you get a chance. They taste as yummy as they look!

Devika Primić from Dubrovnik, Croatia on January 20, 2016:

Awesome! I like the recipes and looks so yummy. Tweeted!

Chitrangada Sharan from New Delhi, India on January 20, 2016:

Excellent hub about rich and colourful Rajasthani culture and cuisine and I love both. I had a Rajasthani friend who used to make delicious combination of these mouth watering recipes and I learnt from her. I make them very frequently as my family loves it.

You presented the hub very beautifully.

Thank you for sharing!

Shaloo Walia (author) from India on January 19, 2016:

Yeah Dana, they are simply yummy!

Dana Tate from LOS ANGELES on January 19, 2016:

The dishes look delicious.

Shaloo Walia (author) from India on January 18, 2016:

@Manatita 42! And still you never came to India? The video is a popular song from a Hindi movie set in Rajasthan. It's not about food yet a perfect portrayal of Rajasthani culture.

manatita44 from london on January 18, 2016:

Dhal Baat is totally awesome. I believe that's how the Nepalese call it or the Thai's. I've been to 42 countries and 80 vacations, so I forget, but I'm pretty sure it's Nepal.

Great HUb on the delicacy of Indian cooking.

Charming and energy-filled video as usual. I see a fireside, but is it about food? Such a rich culture!

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