Step-by-Step Recipe of Dal Bati Churma
Dal baati has the potential to be a healthy dish consumed in moderation. It is a sweet delicacy made from ground fire-baked dough balls mixed with ghee, and powdered sugared.
Equipment
- 1 pressure cooker
- 1 Pan
- 1 Mixer Grinder
- 1 Gas stove
Ingredients
Ingredients For The Bati
- 1¼ Cup Whole Wheat Flour / Gehun Ka Atta
- ½ Cup Semolina/Suji
- ½ tbsp Salt
- ½ tbsp Baking powder
- 4 tbsp Ghee
- ½ tbsp Carom Seed or Ajwain
Ingredients For The Dal
- ¼ Cup Moong dal / Split green gram
- ¼ Cup Chana dal / Split Bengal gram
- ¼ Cup Divided Arhar dal/pigeon peas
- ¼ Cup Chilka Urad Dal / Peeled Black Gram
- ¼ Cup Urad dal/ Split Black Lentils
- 1 piece Asafoetida or Hing
- ½ tbsp Turmeric powder/Haldi powder Powder
- 2 tbsp Red Chili Powder / Lal Mirch powder Powder
- 3 tbsp Ghee or Oil
- 1 piece Onion / Pyaaz Finely Chopped
- 2 piece Tomatoes / Tamatar Finely Chopped
- 2 tbsp Crushed Ginger-Garlic / Adrak Lehsun
- 2 piece Red chili Whole
- ½ tbsp Salt According to Taste
- 4 piece Cloves / Laung
- 1 piece Bay leaf / Tej Patta
- 2 piece Green Cardamoms / Hari Elaichi
- 2 piece Black Cardamom / Moti Elaichi
- 1 piece Cinnamon Stick / Dalchini
- 1 tbsp Cumin Seeds/ Jeera
- 2 piece Green chilly Chopped
- 2 tbsp Coriander/ Dhania Powder
- ½ tbsp Garam Masala Powder
- 1 tbsp Lemon Juice
Ingredients For The Churma
- ¼ Cup Sugar Powdered
- ¼ Cup Oil/Ghee Clarified Butter
- 4 tbsp Sliced Almonds/Badam Finely Chopped
- 2 tbsp Cardamom/ Hari Elaichi Powder
- 2 tbsp Pistachios / Pista Finely Chopped
- 2 tbsp Cashew Nuts / Kaju Finely Chopped
Instructions
1. Churma:
- In a large mixing bowl, mix the whole wheat flour, semolina, and melted ghee. Knead in about 1/4 cup of water to produce a stiff dough. Make 10 equal tiny balls out of the dough. The form we’re making is known as a muthias. Hold a dough ball in your hand and form it into the shape of your fist, then press your fingertips in the middle of each piece as indicated in the image above.
- Heat the oil over low heat and fry the muthias till they are golden brown on all sides. This will take quite a long time to fry muthias. Allow draining on filter papers and cool. In a blender, crush the fried dough forms into a fine powder.
- To make a fine mixture, strain it through a sieve. Re-grind the solid bits and feed them through the filter. You may also need to repeat this step a few times to achieve the desired texture. Set aside the melted butter, walnuts, cashews, cardamom powder, and powdered sugar. Chruma is prepared.
2. For Dal:
- Wash all of the dals and place them in a pressure cooker. Mix in the salt, 5 cups of water, and turmeric powder. Cook for 4-5 whistles in a pressure cooker. When removing the top, let the moisture escape.
- In a pan, heat the oil/ghee. Combine the cloves, dried red chilli, green cardamom, bay leaf, black cardamom, cinnamon stick, cumin seeds, and asafoetida in a small mixing bowl. Cook for a few moments.
- When the seeds start to crackle, add the onion and chillies. Cook for 3 minutes. Combine the vegetables with ginger garlic paste in a mixing bowl. Cook for 2-3 minutes. Mix in the coriander powder, turmeric powder, chilli powder, and garam masala, as well as 3 tablespoons of water. If necessary, season with additional salt.
- Cook for 3-4 minutes on moderate flame. Stir seldom. Mix in the tempering with the prepared dal. Cook for 2 to 3 minutes on medium heat. Turn off the heat. Mix in the lemon juice thoroughly. Set aside. Dal is prepared.
3. Bati Recipe
- Preheat the Bati oven to 175°C/350°F. In a large mixing bowl, combine the wheat flour, ghee, semolina, salt, and baking powder.
- Mix well and then add the yoghurt to the oven of bati. Mix thoroughly to form a semi-stiff dough. If necessary, add another 2-3 tablespoons of warm water.
- Cut the mixture into 10-12 equal pieces and roll each one into a ball. Flatten the ball and use your thumb to form a small indent in the centre of the dough balls. Set aside. Arrange the batis on a baking sheet.
- Bake for 30-40 minutes, or until golden brown on top. Using a kitchen towel, gently press hot bati using your palm. Don’t press too hard; we just need them to fracture slightly.
- Soak crushed batis for a few moments in ghee, then drain on filter papers. Set aside. Batis are prepared.
Notes
Here are the ingredients and items used in making the best Dal Bati and Churma recipe.