Dal Bati Churma
An authentic vegetarian recipe from Rajasthan, India
Cook Time
90 mins
Servings
4 servings
Difficulty
HardCategory
VegetarianIngredients
For 4 servings
400g Whole wheat flour (atta)
100g Semolina (sooji)
150ml Ghee
150g Toor dal (split pigeon peas)
100g Chana dal (split chickpeas)
50g Moong dal (split green gram)
150g Onions
150g Tomatoes
20g Ginger-garlic paste
3piece Green chillies
3g Turmeric powder
5g Red chilli powder
8g Coriander powder
3g Garam masala
5g Cumin seeds
1g Asafoetida (hing)
100g Jaggery (for churma)
2g Cardamom powder
30g Almonds and cashews (for churma)
8g Salt
400ml Water
21 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Make the bati dough:** Mix whole wheat flour, semolina, 4 tbsp melted ghee, and salt. Add water gradually and knead into a stiff dough. Divide into 12 equal balls and shape into round batis.
Click to mark as complete
**Bake the batis:** Preheat oven to 180°C. Place batis on a baking tray and bake for 30–35 minutes, turning halfway, until golden brown and cooked through. Alternatively, cook over charcoal for authentic smoky flavour.
Click to mark as complete
**Soak the dals:** Rinse toor dal, chana dal, and moong dal together. Soak for 30 minutes, then pressure cook with turmeric and 3 cups water for 3–4 whistles until soft.
Click to mark as complete
**Prepare the dal tadka:** Heat 2 tbsp ghee in a pan. Add cumin seeds and asafoetida. Once they splutter, add chopped onions and sauté until golden.
Click to mark as complete
**Build the dal:** Add ginger-garlic paste and green chillies, cook for 2 minutes. Add chopped tomatoes and cook until oil separates. Add red chilli powder, coriander powder, and garam masala.
Click to mark as complete
**Combine dal:** Add the pressure-cooked dal to the masala, mix well, and simmer for 10 minutes. Adjust consistency with water and season with salt. Finish with a drizzle of ghee.
Click to mark as complete
**Make churma:** Coarsely crush 4 baked batis. Heat 3 tbsp ghee in a pan, add the crushed bati and roast on low heat for 5 minutes until fragrant and golden.
Click to mark as complete
**Sweeten the churma:** Remove from heat, add powdered jaggery, cardamom powder, and chopped almonds and cashews. Mix well. The heat will melt the jaggery into the churma.
Click to mark as complete
**Finish the batis:** Dip each hot baked bati in melted ghee generously, coating all sides.
Click to mark as complete
**Serve:** Arrange ghee-dipped batis on a plate, pour hot dal alongside, and serve churma as a sweet accompaniment. Traditionally served on a thali with green chutney and onion salad.
Click to mark as complete
Chef's Tips
The bati dough must be stiff — a soft dough will not hold its shape during baking and will crack unevenly.
For the most authentic flavour, cook batis over a wood or charcoal fire; the smoky char is characteristic of traditional Rajasthani Dal Bati.
Churma can be made ahead and stored at room temperature for up to 3 days; the flavour deepens as it sits.
Use pure desi ghee generously — this dish is meant to be rich, and ghee is what makes the batis moist and flavourful.
About This Dish
Dal Bati Churma is a traditional vegetarian dish from Rajasthan, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The bati dough must be stiff — a soft dough will not hold its shape during baking and will crack unevenly. - For the most authentic flavour, cook batis over a wood or charcoal fire; the smoky char is characteristic of traditional Rajasthani Dal Bati. - Churma can be made ahead and stored at room temperature for up to 3 days; the flavour deepens as it sits. - Use pure desi ghee generously — this dish is meant to be rich, and ghee is what makes the batis moist and flavourful.
Category
Vegetarian
Cook Time
90 mins
Servings
4 servings
Difficulty
Hard