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Dal Bati Churma

DAL - BATI - CHURMA





Rajasthani cuisine is a splendid array of colorful, spicy and unique dishes. Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma, a distinctive dish of the state. A delicious, rich, flavorful and a whole meal in itself.


Baati is the flaky round wheat bread baked over firewood or over kandas (cow dung), and here in US, conventional oven. Baatis can be baked in gas tandoor or an electric oven as well. You can also drop the batis in boiling water and allow them to cook for 15-20 minutes. Drain, and cook directly over stove top to give the crispy brown outer layer. Traditionally the Batis are plain, but variations may include various kinds of fillings, including onions, peas,mix vegetables, etc. But one thing is common for baatis, irrespective of their cooking or filling technique, is , that they are always served dipped in "GHEE"


Dal (Panchmela Dal), is the lentil soup served with Baatis which includes five lentils cooked all together with spices and more Ghee.


Churma is made using unsalted dough shaped into small rounds and deep fried in Ghee. Later these deep fried balls or baatis are crushed and mixed with sugar or jaggery to get this sweet traditional dessert.


This is a dish that many people acquire a taste to. Many people do not like it the first time they have it. But eat it 2-3 times and i am sure you'll be hooked for life!
No Rajasthani festival or wedding menu is complete without this popular recipe. 




Prep Time : 11-15 minutes


Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Medium


Ingredients:

For Bati / Dumplings:
Whole wheat flour 1 cup
Pure ghee to deep fry 1 cup
Semolina (rawa/suji) 2 tablespoons
Milk as required
Salt, according to taste
A pinch of Baking Soda ( not added traditionally)


For Dal:
Urad dal 
1/3 cup, Arhar Dal 1/3 cup, Bengal Gram 1/3 cup, Moong Dal 1/3 cup, Rajma(Kidney Beans) 1/3 cup, soaked in water for 2-3 hours
Ginger-garlic paste 
2 tablespoons
Finely chopped Onions 2
Pureed Tomatoes 2-3
Garam masala powder 
teaspoon
Red Chilli powder 
1 tsp ;
Coriander-Cumin powder 
teaspoon
Turmeric powder 
1/4 teaspoon
Chopped Green chilies 
2-3 
Dry Red Chilis 
2-3 
Bayleaf 
1 count 
Cloves 
2-4 
Peppercorns 
2-4 
A pinch Asafoetida
Ghee 
4 tbsp 
Salt, according to taste;
Chopped Coriander leaves and Lime slices for garnishing

For Churma:


Whole wheat flour 1 cup
Pure ghee to deep fry 1 cup
Semolina (rawa/suji) 2 tablespoons
Milk as required
Powdered sugar 1/2 cup
Green cardamom powder 1/4 teaspoon
Cashew-nuts chopped 8-10
Almonds chopped 8-10
Raisins 8-10


Directions :

DAL :

Combine all Daals and Kidney Beans and wash thoroughly. Soak for at-least an hour.
Drain,and add soaked Daals to a pressure cooker. Add 1 tsp Salt, 1/2 tsp Turmeric and 4 cups Water. Pressure cook for 4-5 whistle. Remove from heat and do not open cooker until internal pressure is gone by itself. 


Meanwhile, heat 1 Tbsp Ghee in a round vessel/pan on medium heat. Add Bay leaf, Dry Red Chili, and Cumin Seeds. Allow Cumin Seeds to sizzle. Add Cloves, Black Peppercorns, Asafoetida. 

Immediately add Onions and a little Salt. Mix well and cook for 1-2 mins. Add Ginger-Garlic paste and Green Chilies. Cook for 2-3 minutes. Add Coriander Powder, Cumin Powder and Red Chili Powder. Mix and cook for 1 minute. Add pureed Tomatoes and cook until oil separates from the mixture. 

Add cooked Daals with beans and mix well. Add a little warm Water is the consistency of Dal is too thick. Allow Dal to come to a complete boil. Reduce heat and cook for 4-5 minutes. 
Garnish with Lime/Lemon Juice and Cilantro. 

For additional seasoning, heat 1 to 2 tsp of Ghee in a small skillet, just until warm
Add Red Chili Powder, mix and add to top of prepared Dal. 




BATI :
Pre-heat oven to 350 degrees F/ approx 180 degrees C. 


Mix Flour and Semolina in a bowl. Add half cup of melted Ghee and mix well. Add Milk as required and knead into a stiff dough.Knead well for 7-8 minutes. Allow it to rest for 15 minutes. 

Divide the dough into 10-15 equal portions and shape each portion into golf-sized round balls. Using your thumb make an indentation in the center of the each ball. (This will help in cooking evenly from inside) 

You can use any method of cooking these baatis, as mentioned above. Here I am using conventional oven.

Adjust all the baatis on baking tray or pizza stone. Bake for 15 min., turn and bake for another 10 min. 

Remove and dip in hot melted Ghee. (Always be careful with hot Ghee or oil) 







CHURMA :

Mix Flour and Semolina in a bowl. Add half cup of melted Ghee and mix well. Add Milk as required and knead into a stiff dough.

Divide the dough into 8 lemon sized balls. Heat sufficient Ghee in a deep-frying pan and deep-fry the balls on medium heat, till they are well done.

Drain and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer.

Add powdered Sugar, Cardamom powder, Cashew-nuts, Almonds and Raisins and mix. Serve Churma with more Ghee.




Anshu Bhatnagar

1 comment:

Rajvadi Blog said...

Nice Procedure. Update like this.

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