Smoky Barbequed Baati with Creamy Dal and Sweet Churma: A Rajasthani Feast
1 hour
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About Smoky Barbequed Baati with Creamy Dal and Sweet Churma: A Rajasthani Feast
Embark on a culinary adventure to Rajasthan with this unforgettable Baati, Dal, and Churma recipe. Imagine smoky, grilled Baati dipped in creamy lentil Dal, followed by a bite of sweet, melt-in-your-mouth Churma.The barbequed Baati gains a unique depth of flavor from the grill, creating a perfect harmony with the rich Dal and decadent Churma. This trio of textures and tastes is a true Rajasthani delight.Whether it's a special occasion or a weekend indulgence, this dish promises an authentic and satisfying culinary experience. Prepare to be transported!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Baati
- 1 cup Wheat Flour whole
- 0.25 cup Semolina
- 2 tbsp Gram Flour
- 0.25 cup Clarified Butter + more for dipping
- Salt to taste
- 0.5 tsp Carom Seed
- 1 pinch Baking Powder
- Milk for kneading
For the Mixed Dal
- 0.25 cup Chickpea split
- 0.25 cup Pigeon Pea
- 0.25 cup Mung Bean
- 0.25 cup Gram black
- 2 tbsp Lentil red, split, whole
- 0.25 tsp Turmeric Powder
- 1-2 tsp Salt to taste
- 1 tsp Ginger grated
- 1 tsp Chili finely chopped, green
- 1 tsp Coriander ground
- 1 tsp Mango Powder dry
- 0.5 tsp Chili Powder red
- 0.5 tsp Cumin Seeds
- 0.25 tsp Asafoetida
- 2 tbsp Clarified Butter
- 2 tbsp Coriander finely chopped, fresh
For the Churma
- 1 cup Wheat Flour whole
- 0.25 cup Semolina
- 0.25 cup Clarified Butter
- 1 cup Milk or as required for kneading
- Refined Oil for deep frying
- 0.25 cup Sugar adjust to taste, powdered
- 0.5 tsp Cardamom Powder
- 1 tbsp Almonds sliced
- 1 tbsp Cashews sliced
- 1 tbsp Raisins
Instructions
For the Baati
- In a large bowl, combine the whole wheat flour, semolina, gram flour, baking powder, ghee, salt, and ajwain.
- Gradually add milk and knead until a firm dough forms. Cover and let rest for 10-15 minutes. This allows the gluten to relax, resulting in softer baatis.
- Divide the dough into lemon-sized portions. Roll each portion into a smooth ball.
- Flatten each ball slightly and make a small indentation in the center with your thumb. Any cracks that appear will aid in even cooking.
- Cover the baatis with a clean kitchen towel while you prepare the barbeque.
- Prepare your barbeque with charcoal. Light the charcoal and allow the flames to die down to a low-medium heat. This ensures the baatis cook through without burning.
- Place the baatis on the grill rack and brush lightly with oil. Grill, turning occasionally, until golden brown. The smoky flavor from the charcoal will enhance the taste of the baatis.
- Once cooked, remove the baatis from the grill and let them cool slightly.
- Dip each baati in melted ghee before serving. Break them open and enjoy with the dal and churma.
For the Mixed Dal
- Wash and soak the chana dal, toor dal, moong dal, urad dal, and masoor dal for 30 minutes. Soaking helps the lentils cook faster and more evenly.
- Pressure cook the soaked dals with turmeric powder and salt for 4-5 whistles, or until soft. Allow the pressure to release naturally.
- Lightly mash the cooked dal with a potato masher or the back of a spoon.
- In a separate pot or kadai, heat ghee. Add cumin seeds, asafoetida, green chili, and grated ginger. Sauté until fragrant.
- Add the mashed dal, ground coriander, dry mango powder, and red chili powder to the pot. Stir well to combine.
- Bring the dal to a simmer and cook for a few minutes, allowing the flavors to meld. Garnish with fresh coriander and serve hot.
For the Churma
- Combine whole wheat flour, semolina, and ghee in a bowl.
- Gradually add milk and knead into a firm dough. Cover and let rest for 10-15 minutes.
- Divide the dough into small lemon-sized portions and roll into balls. Flatten each ball slightly and make a small indentation in the center.
- Cover the churma dough balls with a kitchen towel while you heat the oil.
- Heat refined oil in a deep kadai or pot over medium heat. Deep fry the churma balls until golden brown. Remove and drain on paper towels.
- Once cooled, coarsely grind the fried churma balls in a mixer grinder or food processor. Be careful not to over-grind.
- In a large bowl, combine the ground churma, powdered sugar, cardamom powder, sliced almonds, cashews, and raisins. Mix well.
Recipe Notes
Good To Know
- You can steam the baatis slightly before deep-frying them at low heat. Deep-fried baatis have a longer shelf life than baked or grilled ones.
- In mixed dal, you can add tomatoes instead of amchur powder for tanginess and color.
- Baati and churma have a long shelf life and can be prepared in large batches to enjoy with other Rajasthani dishes.
Expert Tips
- For extra flavor, try adding a pinch of saffron to the dough for the baatis.
- Achieve a perfectly round shape for the baatis by using a cookie cutter or the rim of a small glass.
- Adjust the sweetness of the churma by adding more or less jaggery according to your preference.
Storage Instructions
- Store leftover baatis in an airtight container at room temperature for up to a week.
- Churma can also be stored in an airtight container at room temperature for up to a week.
- Dal should be refrigerated and consumed within 2-3 days.
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Recipe Nutrition
Calories: 398kcalCarbohydrates: 50gProtein: 11gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 42mgSodium: 316mgPotassium: 466mgFiber: 8gSugar: 10gVitamin A: 106IUVitamin C: 2mgCalcium: 87mgIron: 3mg
Shyamala Kumar
Articles: 33
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Such a lovely dish! Thanks for sharing.
Such a tempting dish! Thank you.
Looks so mouthwatering! Thanks for sharing.