dal bati aur churma

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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 !

 

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​Ingredients
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

for tempering 

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

for churma

2 baatis baked
2 tablespoons almond – cashew powder
1/2 teaspoon cardamom powder
2 tablespoons powdered sugar

 

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​Method

for baati

  • 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.

for dal 

  • 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.

for churma 

  • 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.

to assemble

  • 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 !

 

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Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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