For the final day of Week 3 of Blogging Marathon, I made the Rajasthani special combination Dal Baati Churma. For this month’s Indian Cooking Challenge Srivalli chose the same recipes so I combined both together and enjoyed it today. I bought Tarla Dalal’s Rajasthani Cook Book long back and have tried out some recipes. Till now the recipes I have tried out from the book have turned out great and this combination also joins the list.
Dal Baati is incomplete with out churma. Churma is made of coarsely ground wheat flour which gives the required texture to the sweet. As coarsely ground wheat is tough to find, the recipe suggests adding sooji to give the texture. The churma can also be made into laddus by adding ghee to it.
Whole Wheat Flour-1 cup
Semolina/ Rava/ Sooji-1/4 cup
Cardamom Powder-1/4 tsp
Ghee for deep frying
1. In a bowl mix wheat flour, semolina and ghee.
2. Add 1/4 cup of water and make a firm dough.
3. Divide the dough into 8 equal portions and roll each into a ball.
4. Make a thick disc by flattening the ball.
5. Press the centre of the disc and make an indent.
6. Heat ghee in a pan and deep fry the prepared discs.
7. Fry on medium to low flame so that the inside is also cooked.
8. When golden brown remove them from ghee and allow to cool.
9. Break all the fried discs into small pieces and run it in a mixer until it turns coarse.
10. Add powdered sugar, cardamom powder, sliced pistas and almonds.
11. Serve along with dhaal baati.
Makes 10 Baatis
Wheat Flour-1 cup
Semolina/ Sooji/ Rawa-1/2 cup
1. Mix flour, sooji and ghee.
2. Add enough water to make a firm dough.
3. Knead the dough for 5 minutes until smooth.
4. Divide dough into 10 equal portions and roll each into a ball.
5. Flatten each ball into a thick disc and press in the centre to make an indent.
6. Boil water in a deep pan, add the baatis and cook on high flame for 15 minutes.
7. Remove from water and arrange on a baking tray.
8. Preheat oven to 200C.
9. Bake until the baatis are golden. Brush with ghee in between.
10. Serve hot with dal.
Panchmel dal has five dals in it. the recipe suggested green moong dhal but I added the yellow moong dhal instead. The spice paste is prepared and is fried in ghee before adding to the cooked dhal. The dal is very spicy and hot and was good with baatis.
Channa Dhal-1/4 cup
Toor Dhal-1/4 cup
Moong Dhal-1/4 cup
Urad Dhal-1 tbs
Green Gram-1 tbs
Cumin Seeds-1 tsp
Asafoetida/ Hing-a pinch
Amchur Powder-2 tsp
Thick Tamarind extract-1/4 cup
For The Spice Paste:
Red Chilly Powder-2 tsp
Coriander Powder-1 tsp
Turmeric Powder-1/4 tsp
Garam Masala-1/2 tsp
1. Wash all the dals and add 4 cups of water and pressure cook for 2-3 whistles.
2. Mix the spice powders for the spice paste along with a little water.
3. Mix well to makle a thick paste. Keep it aside.
4. Heat ghee and add cloves, bay leaves, cumin, slit green chillies and hing.
5. Add the spice paste and fry until it leaves ghee.
6. Add the cooked dhal, salt, amchur powder and tamarind extract.
7. Let it boil for 6-7 minutes.
8. Adjust water according to the consistency required.
9. Serve hot along with baati and churma.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25