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.
Ingredients:
Whole Wheat Flour-1 cup
Semolina/ Rava/ Sooji-1/4 cup
Ghee-4 tbs
Cardamom Powder-1/4 tsp
Almonds-6-7
Pistas-3-4
Sugar-1/3 cup
Ghee for deep frying
Procedure:
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
Ingredients:
Wheat Flour-1 cup
Semolina/ Sooji/ Rawa-1/2 cup
Ghee-4 tbs
Salt-to taste
Procedure:
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.
Ingredients:
Channa Dhal-1/4 cup
Toor Dhal-1/4 cup
Moong Dhal-1/4 cup
Urad Dhal-1 tbs
Green Gram-1 tbs
Clove-3
Bay Leaf-2
Cumin Seeds-1 tsp
Green Chilly-2
Asafoetida/ Hing-a pinch
Ghee-3 tbs
Amchur Powder-2 tsp
Thick Tamarind extract-1/4 cup
Salt-to taste
For The Spice Paste:
Red Chilly Powder-2 tsp
Coriander Powder-1 tsp
Turmeric Powder-1/4 tsp
Garam Masala-1/2 tsp
Procedure:
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
Enjoyed this trio of dishes, Gayathri. Don’t know why I haven’t seen your blog before. Just joined and look forward to future posts!
Chumkie of
My Favourite Recipes.
Authentic foods, wish i live near you to enjoy some again.Beautifully done.
Beautifully done Gayathri. We too enjoyed cooking and savoring it…
So beautifully done Gayathri..We had enjoyed our treat when I made them…
Omg!!love ur blog.u have an amazing authentic collection of indian recipies!!
This looks really good, Gayathri. And beautiful clicks – as always 🙂
Love the entire platter, Gayathri. The images are eye candy. 🙂
Beautiful clicks. We also enjoyed the Rajasthani spread!!
yours looks so good. I too enjoyed this so much
Looks so delicious…
That is one filling and delicious meal. Lovely clicks.
I love Dal Bati Churma and I have bookmarked this recipe from your site to give it a try. These are beautiful and look delicious too!
Awesome meal… I love all the flavors of dal ( spicy), churma (sweet) and bati to manage other flavors.
Just saw this trio dish, its really amazing! How nicely you explained the all. When we visited Jaipur, I had this dish, its truelly fabulous and fulfilling. Bookmarked dear.
today’s post:
http://sanolisrecipies.blogspot.in/2013/02/awards-giveaway.html
Wow just love it
Quinoa Payasam
wow a complete meal… wish to be your neighbor….but still no long distance from dindigul Rite akka??? well made n yummy…
wow lovely rajasthani food.
Pazham Pori/Banana fritters @ Spicy Foood
Looks so delicious and tempting, and nice clicks.
Awesome. looks delicious
so delicious and perfectly done..loved this combo!
Looks delicious…….
wow a complete meal:)really fulfill when saw the first pic:)
wow looks delicious….and mouthwatering
Perfectly done Gayathri but boiling the batis are new to me will try your vertion next time and Dal bati churma is my alltime favorite looks so so stempting.
looks delicious and yummy,nice clicks and presentation…
Is it necessary to boil the ‘bati’? Can these not be baked straight away?
Hi Rritu, i don’t know the sciece behind the boiling process but all the recipes I saw asked for boiling them. So I have boiled it. Have not baked them without boiling. But no harm in experimenting…
i tried your recipe yesterday and it was toooo yummy thanks!
nice recipe thanks for sharing.