How many calories are in one serving of Dal Baati Churma?

A single serving of Dal Baati Churma (approximately 3 baatis, a bowl of dal, and a portion of churma) can contain between 700 to 900 calories, depending on the amount of ghee used. It's a wholesome and filling meal.

How can I make baatis without an oven?

You can cook baatis in a covered pan (like an appe pan) on low heat, turning them frequently for even cooking. Alternatively, you can use a gas tandoor or a heavy-bottomed kadai with a lid. Another method is to boil them first and then shallow fry them in ghee.

Can I make this dish vegan?

Yes, you can make a vegan version by replacing ghee with a neutral-flavored vegetable oil or a vegan butter substitute. The flavor profile will be different, as ghee is central to the authentic taste, but it is possible.

What is the best way to store and reheat leftovers?

Store the dal, baatis, and churma in separate airtight containers in the refrigerator for up to 2-3 days. To reheat, warm the dal on the stovetop. Reheat the baatis in an oven or air fryer at 180°C (350°F) for 5-7 minutes until warm and crisp. The churma can be served at room temperature.

Home / Recipes / rajasthani / Dal Baati Churma

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Dal Baati Churma

POPULARITY

0.0/5

TASTE SCORE

9/10

The quintessential Rajasthani feast on a plate. This iconic combination features a spicy five-lentil dal (Panchmel Dal), hard wheat rolls baked to perfection, and a sweet, crumbly dessert made from the same rolls. A true taste of Marwari heritage, this dish is a celebration of rustic flavors and generous hospitality.

PREP

40m

COOK

70m

SERVES

1 SERVING INCLUDES APPROX 1 CUP DAL, 3 BAATIS, AND 1/2 CUP CHURMA.

915 cal

SERVINGS

INSTRUCTIONS

6 steps. 70 minutes total.

6 STEPS

1
Step 1
- a.Prepare and Cook the Dal
- b.Wash all five dals thoroughly and soak them in water for at least 30 minutes.
- c.Drain the water. In a pressure cooker, combine the soaked dals, 4 cups of fresh water, turmeric powder, and 1 tsp of salt.
- d.Pressure cook on medium heat for 4-5 whistles, or about 15-20 minutes, until the dals are completely soft and mushy.
- e.Let the pressure release naturally. Open the cooker and whisk the dal lightly to get a uniform consistency.
2
Step 2
- a.Prepare the Baati Dough
- b.While the dal is cooking, prepare the baati dough. In a large mixing bowl, combine atta, rava, ajwain, baking soda, and 1/2 tsp of salt.
- c.Add 1/4 cup of ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is crucial for crispy baatis.
- d.Gradually add warm water and knead into a stiff, firm dough. It should be tighter than chapati dough. Do not over-knead.
- e.Cover the dough with a damp cloth and let it rest for 20-30 minutes.
3
Step 3
- a.Shape and Bake the Baatis
- b.Preheat your oven to 200°C (400°F).
- c.Divide the rested dough into 12-16 equal portions and roll them into smooth, crack-free balls.
- d.Slightly flatten each ball and make a small indentation in the center with your thumb. This helps in even cooking.
- e.Arrange the baatis on a baking tray, leaving some space between them.
- f.Bake for 30-40 minutes, flipping them halfway through. The baatis are done when they turn golden brown and develop cracks on the surface. They should sound hollow when tapped.
4
Step 4
- a.Prepare the Dal Tadka (Tempering)
- b.While the baatis are baking, prepare the tempering for the dal. Heat 3 tbsp of ghee in a pan or kadai over medium heat.
- c.Add cumin seeds, hing, and dried red chilies. Let them splutter for a few seconds.
- d.Add the chopped onion and sauté until it turns golden brown, about 5-6 minutes.
- e.Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until fragrant.
- f.Stir in the tomato puree, red chili powder, and coriander powder. Cook this masala until the ghee starts to separate from the mixture, about 6-8 minutes.
- g.Pour this hot tempering over the cooked dal. Add garam masala and mix well. Simmer the dal for 5 more minutes to allow the flavors to meld. Garnish with fresh coriander leaves.
5
Step 5
- a.Prepare the Churma
- b.Take 4 of the hot, freshly baked baatis. Break them into small pieces using a cloth to protect your hands.
- c.Transfer the broken pieces to a grinder or food processor and pulse until you get a coarse, sandy powder. Do not grind it too fine.
- d.In a bowl, combine the ground baati mixture with powdered sugar, cardamom powder, slivered almonds, and pistachios.
- e.Add 2-3 tbsp of melted ghee and mix everything thoroughly with your hands. Your churma is ready.
6
Step 6
- a.Assemble and Serve
- b.Take the remaining hot baatis. Using a kitchen towel, gently press each baati to crack it open slightly. This helps it absorb the ghee.
- c.Melt the remaining 1/2 cup of ghee. Dip each cracked baati into the melted ghee until it is well-coated.
- d.Arrange the ghee-soaked baatis on a platter. Serve immediately with the hot Panchmel Dal and a side of churma. Garnish with sliced onions and lemon wedges.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
The baati dough must be stiff and firm. A soft dough will result in baatis that are not crispy and might not cook well from the inside.
2
Baking on a medium-high temperature ensures the baatis cook evenly and develop the signature cracks.
3
For the most authentic flavor, be generous with ghee. It is the soul of this dish and adds richness and taste.
4
Break the baatis for churma while they are still warm, as they are easier to crumble.
5
If you don't have an oven, you can cook baatis in a gas tandoor, an appe pan, or even boil and then shallow fry them (Bafla Baati).
6
Using a mix of five dals (Panchmel Dal) gives a more complex and traditional flavor profile to the dal.

RECIPE VARIATIONS

Adapt it for your goals.

Masala Baati

Add spices like turmeric, red chili powder, and coriander powder, along with some chopped mint or coriander leaves to the baati dough for a savory, spiced version.

Bafla Baati

Instead of baking, first boil the baatis in water until they float to the top. Then, shallow fry or bake them in ghee until golden and crisp. This results in a softer baati.

Garlic Lehsun Chutney

Serve with a fiery Rajasthani garlic chutney for an extra kick of flavor. It's a traditional accompaniment to this meal.

HEALTH BENEFITS

Why this is on our healthy list.

💪

Rich in Plant-Based Protein

The use of five different lentils makes the dal component a powerhouse of plant-based protein, which is essential for muscle repair, growth, and overall body function.

🌾

High in Dietary Fiber

Both the whole wheat flour (atta) in the baatis and the lentils in the dal are excellent sources of dietary fiber. Fiber aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.

⚡

Sustained Energy Release

The combination of complex carbohydrates from whole wheat and healthy fats from ghee provides a source of sustained energy, making this a very filling and satisfying meal that keeps you full for longer.

QUESTIONS?

Frequently asked questions

Dal Baati Churma is a calorie-dense and rich dish, primarily due to the generous use of ghee. However, it offers good nutritional value. The dal is an excellent source of plant-based protein and fiber, while the whole wheat baatis provide complex carbohydrates. It's best enjoyed as an occasional indulgent meal rather than a daily staple.

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