Dal Bati Churma Tipore
Rajasthani Dal Bati Churma Recipe is a very traditional recipe from Rajasthan and one of the favourites at home.
Very tasty and flavorful menu...😋😋😋 specially in Winters.
A nice healthy combination of carbohydrates, protein and fats.
Here it is served with Tipore....the traditional name of tangy pickled chillies served in Rajasthani meal.
This preparation is of Jodhpuri style which I have learnt at our stay in Jaipur.
You can have this menu on holidays, weekend's, for parties, get together etc.
Please follow the recipe as given for best results 🙂
You can serve 4 persons approximately .
For Bati and Churma
1 Cup... 150 ml
*Whole Wheat Flour.... 2 Cups
*Sooji /Semolina/ Rava...2 Cups
*Oil or Ghee.... 4 tablespoons
*Salt.... 1 tsp
For dipping Bati...
Homemade liquid Ghee...1/2 Cup
*Whole Wheat flour.... 1/2 Cup
*Oil/ Ghee.... 1 tablespoon
*Bura Sugar or Jaggery... 1/4 th Cup
*Liquid Ghee... 1 tablespoon
*Chopped Almonds & pistachio...2 tsp
*Cardamom powder... 1/4 tsp... optional
*Green/ yellow Moong Dal (Split)... 1/4 th Cup
*Urad Dal (Split)...1/4 th Cup
*Chana dal (Bengal Gram Dal)... 1/4 th Cup
Arhar/Toor Dal /split pigeon pea... 1/4 th Cup
*Turmeric powder .... 1 tsp
*Homemade Garam masala powder...1/2 tsp
* Coriander chopped... 1 tablespoon
*Lemon juice ... 2 tsp
*Cumin seeds... 1/2 tsp
*Red Chilli powder.... 1.5 TSP
*Asafoetida powder... A pinch
*We will first make the bati as well as Churma Bati
*Combine all the ingredients for the Bati together and mix properly.
Add water to it and make a smooth and yet stiff dough.
*For Churma bati mix wheat flour and Semolina, Oil/ ghee and make a dough using water just as above.
*Let the both bati dough rest aside for 30 minutes.
*Knead the dough properly.
Divide the dough in large lemon size portions (about 15 to 16 of them).
Make even round and press in the centre with the help of a thumb.
This will help to cook it properly.
For Churma bati make 7..8 small balls and shape in roll to identify that they are Churma bati
*Preheat the oven to 180 C and bake the bati in the oven for about 20 to 30 minutes until browned on both sides.
*I have baked it on my Gas Tandoor on medium flame for 30...35 minutes till light brown. Or
*You can preheat a big kadhai or pan...add 2 Cups salt, place some table pot stand and place the aluminium container having bati in it. Cook on medium flame till light brown approximately for 30 minutes.
*Make sure to keep turning the baatis around, until it is browned from all sides. The batis may get crack...but no need to worry.
*Once the batis are golden brown in color from all sides, remove them from the oven.
You can remove those which are done and let other cook.
Once removed from the oven or gas press the bati gently so that it will crack but will not brake.
Dip them in liquid home made Ghee, take out and store in a container.
In this way prepare all the bati.
*For the churma...
Brake the Churma bati with your hands and grind them with bura Sugar/ jaggery in a mixer to make a coarse powder.
Add liquid Ghee, cardamom powder, chopped dryfruits, and mix properly.
Our delicious churma is ready.
To make Dal,
*Add all the ingredients into the pressure cooker, except the ingredients for the tadka.
*Add 2.5 cups of water and pressure-cook the dal for two to three whistles.
*After two whistles, turn the heat to low and simmer for 10 minutes and turn off the heat.
*Once the pressure is released completely, open the cooker and mash well with the back of the spoon.
*Add Salt and 2 cups water
* Heat ghee in a small pan, add the cumin seeds let it crackle, add Asafoetida powder. Switch off the gas, immediately add red chilies powder and Garam masala ,and pour the tadka over the dal and mix properly. Add lemon juice and chopped coriander.
Let it boil for 2..3 minutes.
Transfer the dal in a serving container.
Serve hot with the Bati.
*Chopp big green Chillies...1 Cup
*Oil... 2 tablespoon
*Mustard, Cumin, Nigella/ Kalaunji, Fenugreek and Saunf/ fennel seeds a pinch each.
*Asafoetida powder... A big pinch
*Turmeric powder... 1/4 tsp
*Salt... 1/4 tsp
*Aamchur/ Dry mango powder... 1 tsp
*Coriander seeds powder... 2 TSP
*Heat oil in a pan, add Mustard, Cumin, Fenugreek, Kalaunji and Saunf, let it crackle.
*Add Asafoetida and turmeric powder, mix properly, add chopped green chillies and Salt.
*Saute for a minute, and cover with lid. Cook for 2 minutes. Remove the lid.
*Add Aamchur and coriander seeds powder.
*Saute for a minute and switch off the gas.
*Serve with Bati or regular meal 😋😋😋😋
*Refrigerate for longer shelf life.
*Serve the Rajasthani Dal Bati Churma for a wholesome weekend lunch or even for parties with friends.