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

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


Cooking Time

Preparation Time :20 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 20 Min


Serves : 4
  • 500 gms for churma : wheat flour

  • 200 gms ghee

  • 250 ml water

  • 1/2 cups grated coconut

  • 1/2 cups chopped dry fruits

  • 2 tsp cardmom powder

  • 500 ml ghee for fry

  • 400 gms grinded sugar

  • 1 bowls ghee for eating in churma

  • 500 gms for bati wheat flour:

  • 2 tsp salt to taste

  • 2 tsp carrom seeds

  • 250 ml water for knead

  • 500 ml ghee as needed

  • 1 bowls for daal: urad daal

  • 1/2 bowls bengal gram or chana daal

  • 1/4 bowls moong daal

  • 2 tsp salt to taste

  • 2 tsp red chilli

  • 2 tbsp coriander powder

  • 1 tsp turmeric powder

  • 1 bowls ghee

  • 1 pinch asefotida

  • 1 inch ginger

  • 2 tsp green chilli

  • 1/4 cups green corriander leaves

  • 1 nos tomato chopped


  • For Churma
  • First we take wheat flour..mix 200 gm ghee in it...mix it with finger tips
  • NOw mix water start knead dough..it should not be so soft..it should be tight..jeep aside for 5 minutes
  • Niw in a pan heat ghee....make unshaped small balls from dough and fry them till golden brown on very low flame
  • Cool it completely andd grind it well
  • Now mix sugar,coconut,dryfruits and cardmom powder in it
  • At serving time pour ghee on it and serve
  • 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
  • Make a tight dough keep aside for 10 minutes
  • 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
  • Cook them in medium flame till brownish from all sides...timely turn them to get perfect cooked baati
  • Now in a big bowl take ghee....dip all cooked baati in ghee
  • At serving time you can pour more ghee over it
  • FOR DAAL...Wash daal and boiled with salt and turmeric with enough water
  • Now in a pan heat ghee...add gunger and green chill....with tomato
  • Add salt,red chilli,coriander powder and cook on low flame till ghee seprate from mixture
  • Add boiled daal in it mix and off the flame
  • 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