Dal Bati Churma - Rajasthani Food - Winter Special

Cooking.Shooking's picture

Sep. 23, 2014

Dal, Bati, Churma. A delectable Rajasthani meal, extremely delicious and filling. Best enjoyed in Winters.. A mix of lentils cooked together is the Dal.. A bread or a dumpling made with coarse wheat flour and loads of clarified butter is Bati. Churma is the crushed bati or paratha's which is sweetened!


For bati
Wheat flour 2 Cup (32 tbs) (Coarse)
Chickpea flour 2 Teaspoon (Besan)
Ghee 10 Tablespoon (½ Cup + 2 Tbsp [To coat, the coating ghee is Optional])
Salt To Taste
Ajwain 1 Teaspoon (Carom seeds)
For churma
Wheat flour 1/2 Cup (8 tbs) (Coarse wheat flour)
Chickpea flour 1/2 Teaspoon
Ghee 2 1/2 Tablespoon (⅛ Cup + ½ Tbsp [To coat, Optional])
Sugar 4 Tablespoon (3
Ghee 2 Tablespoon
For dal
Urad dal 1/4 Cup (4 tbs)
Moong dal 1/8 Cup (2 tbs)
Chana dal 1/8 Cup (2 tbs)
Onions 1/2 Cup (8 tbs)
Tomatoes 1/2 Cup (8 tbs)
Fresh coriander/For garnish To Taste
Ginger 1 Teaspoon
Garlic 2 Teaspoon
Green chili 1/2 Teaspoon
Hing 1 Pinch
Cumin 1/2 Teaspoon
Kasoori methi 1/2 Teaspoon
Salt To Taste
Red chili powder 1 Teaspoon
Turmeric 1/2 Teaspoon
Coriander powder 1 1/2 Teaspoon
Cumin powder 1/2 Teaspoon
Amchur 1/2 Teaspoon
Oil 3 Teaspoon



For the Bati, In a bowl/plate, mix the ingredients and make a stiff dough using sufficient water. Cover and let it rest for 30 mins.

After 30 mins, make 8 portions out of the dough. Place them in a baking tray, coat with some ghee. Bake these at 200 degree C for 15 mins. Take out and flip over, bake for another 10 mins. Lightly press the batis with hands or potato masher and dip in ghee! Bati is ready.

For the Churma, make a stiff dough out of wheat flour, besan, ghee and sufficient water. Let it rest for 30 mins. Make 2 portions out of the dough. Place them in a baking tray, coat with some ghee. Bake these at 200 Degree C for 15 mins. Take out and flip over, bake for another 10 mins.

Crush these with hands or potato masher. And pulse twice in blender (optional to pulse, these batis just get break with hands). Add ghee and sugar and mix well. Churma is ready.

For the Dal, Soak the dals for 2 hr and pressure cook with some salt. Heat some oil in a pan. Once hot, add in the cumin, hing. ginger, garlic, gr chili. Cook until brown. Add in the onions, salt. Cook until onions sweat.

Add in the tomatoes, stir and cook until tomatoes are mushy. Add in the chili powder, cumin powder, turmeric, coriander powder. Cook for another minute, then add in the cooked dal, and water. Stir and simmer for 10 mins.

Add in the kasoori methi, amchur powder, coriander. Adjust the consistency by adding more water, let it boil. Dal is ready.


Lightly crsh the bati add ghee to it,  pour that dal over that bati, and enjoy.



You can reduce the ghee in the batis if you wish.. But more the ghee, the more its delicious!

Instead of dipping the batis into ghee after its made, you can pour in 2 tsp of ghee in each bati!


Recipe Summary

Difficulty Level: Medium
Cook Time: 85 Minutes
Ready In: 85 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 485Calories from Fat 265

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 206 mg8.58%

Total Carbohydrates 48 g16%

Dietary Fiber 8 g32%

Sugars 9 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet