Hello Foodies and Buddies,
Today we have a very special dish from Rajasthan – Daal Bati and Churma by Chef Shweta Nanavaty.
Rajasthani Daal Bati is a traditional dish from Rajasthan that is generally served along with a sweet dish called Churma. We all are familiar with the preparation of Daal while Bati is something unique. These are whole wheat bread rolls traditionally cooked over charcoal, but don’t worry, oven or tandoor works perfectly well too. 🙂 Churma, the dessert, is also prepared with whole wheat, ghee, and sugar (or jaggery). Sumptuous Isn’t it?
The dish is Chef Shweta’s signature dish on Foodybuddy. Much loved by all the foodies around her, she receives “dish request” for this dish from multiple foodies across all apartments. Chef Shweta learned this dish from her mother and the dish is always her first choice when it comes to having something good on a leisurely weekend.
The biggest challenge with the dish according to her is that it requires sufficient time for cooking. Chef Shweta shared an elaborate step by step recipe that will help you prepare authentic Daal-Bati and Churma.
Recipe – Daal Baat and Churma
- 1/4cup chana dal (split gram)
- 1/4 cup toor dal
- 1/4 cup moong dal (split with skin)
- 1/4 cup urad dal (split black lentil with skin)
- 1/4 teaspoon turmeric (haldi)
- 2 teaspoon ginger grated
- 1-1/2 teaspoons salt
- 1 teaspoon coriander powder (dhania powder)
- 2 teaspoon mango powder (amchoor powder)
- 1/2 teaspoon garam masala
- 3 tablespoons clarified butter (ghee)
- 1 teaspoon cumin seeds
- 1/8 teaspoon asafoetida (hing)
- 1/2 teaspoon chili powder
- 2 dried red chili broken in pieces
- 1 cup whole wheat flour (roti ka atta)
- 1/4 cup fine sooji (semolina)
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup clarified butter (ghee)
- 1/2 cup milk use as needed
- 1/2 cup Whole Wheat Flour (atta)
- 2 tablespoons Rava (semolina/sooji)
- 2 tablespoons Ghee or Oil (for dough)
- Milk or Water, as needed to bind the dough
- 3 tablespoons Melted Ghee (for churma)
- 1/4 cup powdered Sugar
- 2 tablespoons chopped Dry-fruits- for garnishing
- About 1/4 cup hot clarified butter (ghee)
- Combine all dals, wash changing water a few times. In a pressure cooker add dal with 4 cups of water, salt, turmeric, coriander powder, and ginger, cook on medium-high.
- After the pressure cooker starts steaming lower the heat to medium and cook for about eight minutes. Turn off the heat; wait until all the steam has escaped before opening the cooker.
- Dal should be soft and mushy, same consistency as pourable batter, if needed add hot water. The consistency of the dal will thicken over time.
- Add garam masala and amchoor, mix it well.
- Heat ghee in a small saucepan for seasoning; after ghee is moderately hot add cumin seeds as they crack add asafoetida, red chilies, and red chili powder. Stir for a few seconds. To prevent the spices from burning, you may add 1 teaspoon of water. Pour spiced Chaunk over daal. Mix it well and let it simmer for two to three minutes.
Dal is ready!!
- Preheat the oven to 350 degrees F. You can use gas tandoor as a substitute.
- In a mixing bowl mix all the dry ingredients together, flour, sooji, salt, and baking soda. Add the ghee and mix with fingers, add the milk as need to make firm dough, knead the dough well. Set aside for about 10 minutes.
- Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball and will have cracks all over; this will help them to cook all the way through. Arrange the Batis over cookie sheet about one inch apart and place the pan on middle oven rack and bake at 350 degrees F in a preheated oven for 25 minutes. Turn them over and bake for another 30 minutes until Batis are golden brown all around.
- Break one Bati from one side to make sure they have cooked through.
Note: You can prepare Bati (aka Baati or Batti) in two different ways, 1. Either deep fry them in ghee or 2. Bake them in the oven. You can choose either of the ways to prepare it but both require the dough to be bind in the same way.
- In a mixing bowl -take wheat flour, Rava and ghee, add water to form a stiff dough. Make patties with your palms with an indentation at the center.
- Heat oil (you can use ghee too) and deep fry the patties in hot oil till golden brown. Turn over and cook for even cooking, cook in low medium flame. Drain in tissue paper and set aside to cool down.
- Once it is completely cool, break them into small pieces and grind it using a mixer. Grind it a little coarse. I did it in batches as I used my small mixie jar. Collect the mixture in a bowl, add powdered sugar and cardamom powder and mix well.
- Chop almonds lengthwise add it along with ghee and give a quick mix.
How to Serve
- Break the Bati into two pieces and pour about one teaspoon of hot melted ghee over and serve with a bowl of hot dal.
- If you have baked the Baaties earlier heat the Baaties in oven for about 10 minutes.
Chef Shweta is looking forward to making her Pure Vegetarian and Vegan traditional and continental dishes famous on Foodybuddy. We wish you all the best Chef. Keep Rocking!
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