My personal favourite dal baati & churma. In Rajasthan dal baati & churma is very popular among the Marvadi’s. In every area of Rajasthan this dal baati & churma is traditional food which represents the heritage and hospitality. In rajasthan this wow authentic dish is served at festivals, weddings and any other special auspicious occasions. This Rajasthani dal baati & churma is everyone’s favourite of every age group.
But why everyone likes this dish so much? The answer of this question is Dal baati & churma is a trio of three different flavours. This Rajasthani dal baati & churma dish contain salty and sweet combination flavour which make this dish wow in taste and enhance their flavours.
Origin
Now the thing is when this authentic Rajasthani dal baati & churma originate and the Rajasthani dal baati & churma recipe comes from. It is not properly clear about the origin but it is originated in the Rajputana region in mewar empire in Rajasthan.
One more interesting thing about the Rajasthani dal bati & churma is –
Batti – It is the wartime food made by the rathwat soldier of mewar kingdom. They made dough and keep it under the sand to bake in the sun.
Dal – The inertesting dal is panchmel dal which is evolved during the gupta empire that is made prepared a mix of five lentils.
Churma – The churma story is another interesting thing in which the cook accidently poured sugar juice in bati and made the churma the credite is goes to the house of mewar.
Making process (Recipe)
INGREDIENTS:
For Dal
- ¼ cup chana dal
- ¼ cup moong dal
- ¼ cup toor daal
- 1 tablespoon urad dal
- garlic
- onion
- chilli
- tamatoe
- coriander leaves
- chilli power
- coriander power
- turmeric power
- garam masala
- salt
- hing
- cumin
Process –
- Wash all dals well and pressure cook for 5 whistles along with pich of turmeric, salt and water according to their dal quantity.
- Once the pressure is releases, mash it well and keep it aside.
- Take Pan and put ghee than add the the listed under the list and let them cooked.
- Add garlic, chooped onion and let them cooked untile the onion looked brownish in color.
- Now add tamatoes along with the masalas like red chilli, coriander, turmeric and salt. Note please adjust masala which already added in dal.
- Saute all these things until the tamatos raw smell leave.
- Now add the dal and mix them well.
- Let them boil for 5 – 8min , add little water if its too thick.
- Now finally garnish dal with the coriander leaves.
INGREDIENTS:
For Bati
- 1 cup whole wheat flour
- ¼ cup sooji/rava
- 2 tabelspoon besan flour
- ½ cup milk
- Melted ghee 2 – 3 spoon
- 1/4teaspoon ajwain
- Salt
Process –
- Take bowl and mix all the listed ingredients for bati and mix them well and knead it together to form a stiff dough.
- Now divide the dough into smaller balls and flatten them using your palms.
- After this press in the center of the baatis using your thump.
- After all these process bake them in a baking tray.
- Bake in the preheated oven for at least 25 – 30 min or until the tops turns golden.
- When it is hot dipped them in the bowl of ghee.
INGREDIENTS:
For Churma
- 1 cup whole wheat flour
- ¼ cup sooji/rava
- 4 tablespoon ghee
- Dry fruits like almond, cashew
- ¼ tablespoon cardamon powder
- 4 tablespoon melted powered sugar
- Melted ghee
Process –
- Take a bowl mix wheat flour, Rava and ghee than add some water to form a stiff dough.
- Divide the dough and shape it with a indentation at the center into your palms.
- Heat up the ghee and fry the small dough in hot ghee till golden brown.
- Cook them in a low flame.
- After this keep aside them to let them cool.
- Once it is completely cool, break them into small pieces and grind it using mixing grinder.
- Grind it into course power.
- Collect the mixture in a bowl, add powered sugar and cardamom power and them well.
- Cut all the dry fruits and add along with ghee and make a mixer.
