Daal bati Churma (Traditional Cuisine Of Rajasthan Loaded Of Ghee)

Daal bati Churma (Traditional Cuisine Of Rajasthan Loaded Of Ghee)

Cooking Time

Preparation Time : 20

Cook Time : 60

Total Time : 80

Ingredients

Serves 4

  • For Churma : wheat flour 500 gms

  • Ghee 200 gms

  • Water 250 ml

  • Grated coconut 1/2 cups

  • Chopped dry fruits 1/2 cups

  • Cardmom powder 2 tsp

  • Ghee for fry 500 ml

  • grinded sugar 400 gms

  • Ghee for eating in churma 1 bowls

  • FOR BATI wheat flour: 500 gms

  • Salt to taste 2 tsp

  • Carrom seeds 2 tsp

  • Water for knead 250 ml

  • Ghee as needed 500 ml

  • For DAAL: urad daal 1 bowls

  • Bengal gram or chana daal 1/2 bowls

  • Moong daal 1/4 bowls

  • Salt to taste 2 tsp

  • Red chilli 2 tsp

  • Coriander powder 2 tbsp

  • turmeric powder 1 tsp

  • Ghee 1 bowls

  • Asefotida 1 pinch

  • ginger 1 inch

  • green chilli 2 tsp

  • Green corriander leaves 1/4 cups

  • Tomato chopped 1 nos

Directions

  • 01

    For Churma

  • 02

    First we take wheat flour..mix 200 gm ghee in it...mix it with finger tips

  • 03

    NOw mix water start knead dough..it should not be so soft..it should be tight..jeep aside for 5 minutes

  • 04

    Niw in a pan heat ghee....make unshaped small balls from dough and fry them till golden brown on very low flame

  • 05

    Cool it completely andd grind it well

  • 06

    Now mix sugar,coconut,dryfruits and cardmom powder in it

  • 07

    At serving time pour ghee on it and serve

  • 08

    FOR BAATI...in flour mix ghee,salt and carrom seeds...start to mix with finger tips ...add little batches of water it should also be not so soft

  • 09

    Make a tight dough keep aside for 10 minutes

  • 10

    Till that pre heat your baati oven ..now make small round balls from dough...give a thumb well in balls and keep them in oven

  • 11

    Cook them in medium flame till brownish from all sides...timely turn them to get perfect cooked baati

  • 12

    Now in a big bowl take ghee....dip all cooked baati in ghee

  • 13

    At serving time you can pour more ghee over it

  • 14

    FOR DAAL...Wash daal and boiled with salt and turmeric with enough water

  • 15

    Now in a pan heat ghee...add gunger and green chill....with tomato

  • 16

    Add salt,red chilli,coriander powder and cook on low flame till ghee seprate from mixture

  • 17

    Add boiled daal in it mix and off the flame

  • 18

    Now in a big serving spoon take 2 tbsp ghee heat it add asefotida and 1 tsp red chilli and pour this on daal...garnish with coriander leaves and cover the lid..to get nice aroma in daal

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