RHomeSecret Recipe: Dal Bati Churma (A Traditional Rajasthani Recipe)

This rich Rajasthani dish was first made at Renaissance Mumbai as a part of . This dish is rich in nature and tastes heavenly. Here is the most authentic recipe of Dal Bati Churma!

dal bati churma
dal bati churma
dal bati churma
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Neeta suri's Secret Indian Recipe !


Preparation Time: 
30 minutes
Cooking Time: 


Ingredients for Dal
• 50 gms Chana Dal (Split Bengal gram)
• 50 gms Masoor Dal (Red Lentil)
• 50 gms Urad Dal (Black lentil)
• 50 gms Moong Dhuli (Yellow) Dal
• 50 gms Tuvar Dal (Pigeon Pea)
• 50 gms Green split Dal
• 250 gms Tomatoes
• 1/4th tsp Turmeric Powder
• 6-7 cloves of crushed Garlic
• 2-3 Green Chillies
• Asafoetida a pinch
• 1/4th tsp Cumin Seeds
• 1/4th tsp Mustard seeds
• 1/4thtsp Garam Masala
• Little Coriander leaves for garnishing.
• Salt to taste.
Ingredients for Bati:
• ½ kg Wheat flour
• Salt to taste
• ½ cup Ghee
• ½ cup oil
• 1/4th tsp baking soda
• 1/4th tsp Carom seeds (Ajwain)
Ingredients for Churma:
• Jaada Wheat Atta – 1 cup
• Rava (sooji )- ¼ cup
• Ghee – 4 – 5 tbspn
• Almonds – cut lengthwise – 1 tbspn
• Cardomom powder – 1/4tsp
• Jaggery / Powdered Sugar – 5 to 6 tbspn
• Water
Mix and soak all the dals together for half an hour. Boil with Tomatoes, Salt, and Turmeric Powder and give around 3 whistles on full flame and 3 on slow till done. Blend till smooth.
Heat oil in a pan. Add Curry leaves, crushed garlic, Green chillies, Mustard and cumin seeds, asafoetida and heat till it splitters. Then add this tempering to the dal and boil on a slow flame. Add fresh cut coriander leaves and the dal is ready.
For Batis: Take wheat flour in a bowl. Add Baking powder, carom seeds, salt, ghee and water and oil to make a hard dough. Now make small round balls. You can make in an oven or gas Tandoor. If in Oven, Preheat and then place the balls in it till done. Press the batis when done and Soak the batis in pure ghee.
For Churma Knead a stiff dough with all the above ingredients leaving sugar and almonds, make small round balls and deep fry them in ghee on slow flame till golden brown. Grind the balls afterwards in a blender till powder, then add the sugar or jaggery and almonds, mix well. Serve with Dal Baati and enjoy.
In a plate take one bati and crush it little, add lots of hot ghee over it and add dal and enjoy the rich flavour with Churma on the side.
Foot Notes: Ghee is very important.