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How to make rajasthani dal baati churmi

This 3 in 1 dish is a typical Rajasthani treat. A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional combination. Try this recipe with a little innovation for the occasion of Paryushan.

Dal Baati Churma

Ingredients:

For The Churma:

  • 1 Cup Coarse Whole Wheat Flour
  • ¼ Cup Semolina
  • 4 Tbsp Melted Ghee
  • 2 Tbsp Almond Slivers
  • ¼ Tsp Cardamom Powder
  • 5 Tbsp Powdered Sugar
  • Ghee for Deep-Frying

For The Dal:

  • 5 Tbsp Chana Dal
  • 5 Tbsp Toovar Dal
  • 5 Tbsp Green Moong Dal
  • 1 Tbsp Urad Dal
  • Salt to Taste
  • 3 Tbsp Ghee
  • 3 Cloves
  • 2 Bay leaves
  • 1 Tsp Cumin Seeds
  • 2 Red Chillies
  • A Pinch of Asafoetida
  • 1 Tsp Dhania-Jeera Powder
  • 1/2 Tsp Turmeric Powder
  • 1 Tbsp Chilli Powder
  • 1/2 Tsp Garam Masala

For The Baatis:

  • 1 Cup Coarse Whole Wheat Flour
  • ½ Cup Semolina
  • 2 Tbsp Besan
  • ½ Cup Milk
  • 4 Tbsp Melted Ghee
  • 1 Tsp Fennel Seeds
  • ¼ Tsp Carom Seeds
  • Salt to Taste
  • Ghee for Deep-Frying

For Garnishing:

  • 4 Tbsp Melted Ghee

 

 

 

Method:

For the churma:

  • Combine the Whole Wheat Flour, Semolina and melted Ghee in a deep bowl and mix well. Add approx. ¼ cup of Water and knead in the Boss Food Processor to make stiff dough.
  • Divide the dough into 8 equal portions.
  • Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
  • Heat Ghee in a deep non-stick wok and fry a few dough portions at a time on a slow flame, till they are golden brown in color from all the sides. These will take a long time to fry as the inside portion also need to be cooked.
  • Place the fried portions on an oil absorbent paper and allow them to cool.
  • Grind the fried dough pieces in Galaxy Mixer Grinder into a fine powder.
  • Add Almonds, Cardamom Powder and Powdered Sugar, mix well and keep aside.

For The Dal:

  • Combine and wash all the Dals thoroughly. Add Dals, salt and 4 cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.
  • Allow the cooker to cool before opening the lid. Do not drain the water and keep aside.
  • Heat Ghee in a deep non-stick wok.  Add Cloves, Bay leaves, Cumin Seeds, Red Chillies and Asafoetida and sauté on a medium flame for a few seconds.
  • When the seeds crackle, add Dhania-Jeera Powder, Turmeric Powder, Chilli Powder and Garam Masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  • Add the cooked Dals & little salt and mix well. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

For The Baatis:

  • Combine all the ingredients in a deep bowl and knead in the Boss Food Processor into semi-stiff dough, without using Water.
  • Divide the dough into 8 equal portions and shape each portion into even sized balls.
  • Flatten the balls and keep aside.
  • Boil Water in a deep Non-Stick Wok, add all the Baatis into the boiling water and cook on a high flame for 15 minutes, while turning them occasionally. Drain and allow them to cool completely.
  • Heat Ghee in a deep Non-Stick Wok. Add 4 baatis at a time and fry till they turn golden brown in color from all the sides.
  • Repeat same procedure for the remaining 4 baatis. Place the fried baatis on an oil absorbent paper and allow them to cool.

To Serve:

  • Heat the Dal again till piping hot.
  • Arrange 2 baatis on a Serving Dish, break them into pieces and pour 1 tbsp melted ghee evenly over it. Pour ¼ of the Dal evenly over it.
  • Serve immediately with Churma.

 

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