Barbequed Baati With Dal & Churma
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'Dal Baati Churma', one of the popular delicacies of Rajasthan is a quintessential menu in all festivals and feasts. Here I have mentioned the way of grilling baatis in barbeque. When the weather is cool and pleasant, most of our Sunday morning is spent outdoor in our garden enjoying the weather, gazing at the colorful winter flowers, barbequing fresh garden veggies & fruits and also treating ourselves scrumptious brunch like grilled baati with dal & churma. Grilling baatis in BBQ gives a unique smoky flavour to the dish. Enjoy this famous Rajasthani Recipe!
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Ingredients
For Baati
For Mixed Dal
- 1/4 cup Chana dal
- 1/4 cup Thuvararhar dal
- 1/4 cup Moong dal
- 1/4 cup Urad dal
- 2 tablespoon Masoor dal whole, split
- 1/4 Turmeric Powder haldi
- Salt to taste
- 1 teaspoon Ginger grated
- 1 teaspoon Green chilies finely chopped
- 1 teaspoon Dhaniya powder
- 1 teaspoon Amchoor powder
- 12 teaspoon Red chili powder
- 12 teaspoon Jeera
- 1/4 teaspoon Hing
- 2 tablespoon Ghee
- 2 tablespoon Coriander leaves Fresh, finely chopped
For Churma
- 1 cup Whole wheat flour
- 14 cup Semolina sooji
- 14 cup Ghee
- Milk to knead
- Refined oil to deep fry
- 14 cup Powdered sugar you can increase or decrease as per your taste
- 12 teaspoon Elaichi Powder
- 3 tablespoon Dry fruits badam, cashew, raisins- 1 tbsp each, finely sliced
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Instructions
For the Baati
- Mix all the ingredients, namely flour, sooji, besan, baking powder, melted ghee, salt, ajwain and knead it well into a firm dough using milk. Keep it aside for 10-15 mins.
- Take medium lemon-sized dough and make a round shaped ball. Flatten the rounds and make a small indentation in the centre of the baatis using your thumb.
- If it has some cracks, don't worry as those cracks will help the baatis to cook properly. Keep it covered with a muslin cloth or a kitchen towel.
- Prepare the barbeque apparatus before you start grilling baatis. There are various medium with which you can create fire in BBQ. Our option is always using charcoal as it is easy to ignite the fire and maintain the required heat.
- Fill the bottom space of the apparatus with charcoal and ignite fire using paper. Baatis require low to medium heat to get cooked evenly. So wait for 2 or 3 mins to bring down the heat.
- Arrange the baatis on the grilling tray and keep it over the medium rack. Brush the baatis with any cooking medium once or twice. When it turns golden in colour, remove the baatis from the rack and let it cool.
- Dip the baatis in the melted ghee. Break it into two and serve hot along with a bowl of mixed dal and churma.
For the Mixed Dal
- Wash and soak the dals for 30 mins. Pressure cook the dals with haldi and salt till 4-5 whistles blow. Release the pressure and slightly mash the dals. Keep it aside.
- In a kadai, heat ghee and give tadka with jeera, hing, green chillies, ginger. Add the mashed dals and all the above mentioned spices.
- Give a nice boil till the masala flavours gets incorporated with dal well. Turn off the flame. Garnish with fresh coriander leaves and serve hot with baati and churma.
For the Churma
- Mix all the ingredients namely flour, sooji, melted ghee and knead it well into a firm dough using milk. Keep it aside for 10-15 mins.
- Take a small lemon sized dough and make a round shaped ball. Flatten the rounds and make a small indentation in the centre using your thumb. Keep it covered with a muslin cloth or a kitchen towel.
- In a kadai, heat refined oil. Deep fry the dough balls in low heat till it turns golden in colour. Let it cool.
- Using a mixer grinder, coarsely powder the deep fried balls. Mix it with the powdered sugar, elaichi powder and sliced dry fruits. Churma is ready to be served with dal and baati.
Notes
- You can also steam the baatis slightly and deep fry them in low heat. Deep fried baatis has more shelf life than baked or grilled baatis.
- In mixed dal, you can add tomatoes instead of amchur powder to get tanginess and nice colour in the dal.
- As baati and churma have long shelf life, they can be prepared in large batches and used along with other Rajasthani food variations.
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Recipe Nutrition
Calories: 8767 kcal | Carbohydrates: 684 g | Protein: 90 g | Fat: 643 g | Saturated Fat: 394 g | Polyunsaturated Fat: 27 g | Monounsaturated Fat: 184 g | Cholesterol: 1622 mg | Sodium: 102 mg | Potassium: 1466 mg | Fiber: 36 g | Sugar: 206 g | Vitamin A: 953 IU | Vitamin C: 2 mg | Calcium: 193 mg | Iron: 32 mg
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