Dal Bati churma , one of those classic recipes that is sure to bring all your tasting palettes to test. It is sweet , spicy and tangy . An accommodative recipe which can be snack , lunch or dinner. The recipe looks daunting with lots of ingredients and elements but believe me it takes an hour to make all this from start to end. A little bit of planning and multitasking can help make this in no time. When the baatis are resting keep the dal for cooking . When baatis are getting baked temper dal . When baatis are ready make the churma and voila it’s done. Not a big deal at all. There is some amount of ghee involved and that is what kicks this dish a notch up ! But yes you can choose not to dip your baatis in ghee to cut out on the extra fat. Nevertheless this is what gives the baatis that extra sheen . Try it and it won’t let you down !
serves 5-6 people
for baati (makes about 16 medium ones)
2 cups whole wheat flour
1/2 cup fine semolina/suji
1 teaspoon ajwain
2 tablespoons ghee/clarified butter
salt to taste
1 cup water
1/2 cup melted ghee ( for dipp
for dal (serves 4-5 people)
1 cup toor dal
1/2 cup channa dal
(soak both dals in water for 1 hr)
1 teaspoon rock salt
1 teaspoon turmeric
4 cups water
2 tablespoons oil + 1 tablespoon ghee
1 teaspoon mustard seeds
1.5 teaspoons red chilli powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1/2 teaspoon hing/asafoetida
1 teaspoon garlic ginger paste /powder
1/2 teaspoon garam masala powder
salt to taste
1 big onion finely chopped
1 medium tomato finely chopped
coriander leaves for garnish
2 baatis baked
2 tablespoons almond – cashew powder
1/2 teaspoon cardamom powder
2 tablespoons powdered sugar
- in a big mixing bowl , add flour , semolina, ajwain , ghee and salt.
- using water make a tight but soft dough.
- for this quantity, I used1 cup water. It can change depending on the flour.
- Rest the dough for 20 minutes.
- pre heat oven to 200 c.
- after 20 minutes, kneed the dough for about 2-3 mins until smooth.
- Break the dough into medium sized lemon portions.
- Roll the dough between your palms to make it smooth and flatten it a little, just like a cutlet.
- repeat the same for all the dough pieces.
- place them on a greased baking sheet and bake them for about 20 mins.
- halfway through flip the baatis for even browning on both sides.
- remove from oven and when it is still warm , dip in a bowl of melted ghee .
- dip all the baatis in ghee.
- transfer onto a plate for later use.
- in a pressure cooker , add the soaked dal , turmeric powder , salt and water.
- cook upto 2 whistles.
- in a pan , heat oil + ghee.
- add mustard seeds and allow it to crackle.
- add turmeric powder , red chilli powder, hing and cumin powder.
- saute on a low flame for a minute.
- add onions and fry until translucent.
- add tomatoes and fry until oil seperates.
- add the cooked dal and extra water if required.
- allow the dal to boil for about 5 mins.
- add the garam masala and coriander leaves.
- mix well and keep it aside.
- in a small Blender , Break 2 baatis into small pieces.
- blend until coarse .
- in a pan , add a teaspoon of ghee.
- when the ghee is hot , add the ground baati powder and almond- cashew powder.
- fry for 2-3 mins.
- Turn off the flame and add cardamom powder.
- mix it well and transfer to another bowl to cool completely.
- add powdered sugar and mix well.
- break 2-3 baatis in a serving bowl.
- pour 2-3 ladles of boiling dal over it.
- sprinkle a tablespoon of churma.
- garnish with coriander leaves.
- serve it hot !