Rajasthani Dal Baati Churma
Baked wheat baatis drenched in ghee with panchmel dal and sweet churma.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 780 kcal
Equipment
- •Oven or traditional tandoor
- •Pressure cooker
- •Mortar or grinder
Nutrition
Per serving, approximate
- Calories
- 780 kcal
- fat
- 32g
- carbs
- 96g
- protein
- 21g
Instructions
- 1
Rub ghee (clarified butter) into the flour until it clumps. Mix in very little water to make a firm dough.
- 2
Roll the dough into balls and press a dimple into each. Bake at 200C for 35-40 minutes until cracked and golden.
- 3
Pressure-cook the lentils. Sizzle cumin, asafoetida and chilli in hot ghee, then pour over the lentils to temper them.
- 4
Crush a few baati (baked dough balls) coarsely. Mix them with jaggery, cardamom and warm ghee to make churma.
- 5
Crack the hot baati open and dip deeply in ghee. Serve hot with the dal and churma.
Chef's tips
Crack each baati open before soaking so it drinks up the ghee fully.
Ingredient substitutions
- Ghee → Unsalted butter, though the flavour is milder
- Jaggery → Soft brown sugar
Storage
Baati keeps 2 days at room temperature; dal keeps 3 days refrigerated.
Reheating
Refresh baati in a 180C oven for 8 minutes and loosen the dal with hot water.
Common mistakes to avoid
- •Making a soft dough, which leaves the baati cakey instead of crisp
- •Under-baking the baati so the centre stays raw and doughy
- •Using too little ghee, which leaves the whole dish dry
Serving suggestions
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