Dal Bati Choorma is a prominent snack in Rajasthani cuisine.This sweet and savory snack evolved in the royal kitchens of the Rajput warrior clan. Dal Bati Choorma is perfect for a cold day because it contains spices that warm you up. The combination of Dal, Bati & Choorma became very popular when the Gupta Empire settled down at Mewar.
Ingredients
INGREDIENTS FOR THE CHURMA :
- 1 cup of rough wheat flour
- 1/4 cup of semolina
- 4 tbsp melted ghee
- 2 tbsp almond slivers
- 1/4 tbsp cardamom powder
- 5 tbsp powdered sugar
- ghee for deep-frying
INGREDIENTS FOR THE DAL :
- 5 tbsp Chana dal
- 5 tbsp toovar (arhar) dal
- 5 tbsp green moong dal
- 1 tbsp urad dal
- salt to taste
- 3 tbsp Ghee
- 3 cloves
- 2 bay leaves
- 1 tsp cumin seeds
- 2 green chilis–slit
- asafetida (a pinch)
- 1 tsp Garlic paste
- 1 cup finely chopped onions
- 1 cup Finely chopped tomatoes
- 1 tsp coriander (dhania) powder
- 1/2 tsp Turmeric powder
- 1 tbsp chilli powder
- 1/2 tsp Garam masala
- 1 tbsp finely chopped coriander
INGREDIENTS FOR THE BATIS :
- 1 cup coarse whole wheat flour
- 1/2 cup Semolina
- 2 tbsp besan
- 1/2 cup milk
- 4 tbsp melted ghee
- 1 tbsp fennel seeds
- 1/4 tbsp carom seeds
- salt to taste
- ghee for deep-frying
Recipe Steps
For Dal
- Pressure cook lentils with four cups of water and salt up to until 3 whistles.
- Allow the steam in the pressure cooker to dry up before you open the lid.
- Heat the ghee and add bay leaves, cloves, cumin seeds, asafetida, green chilies and saute for a few seconds.
- Add onions and garlic paste and let cook for 2 to 3 minutes over medium flame.
- Add coriander powder, turmeric powder, tomatoes, garam masala and chili powder and stir to combine. Cook for about 2 minutes and stir occasionally to prevent the mixture from sticking to the pan.
- Add cooked lentils together with a splash of water and little salt, stir to combine and cook over a low flame for about 4 minutes. Garnish with coriander. Your dal is ready.
For Bati
- In a large bowl mix all the ingredients well, except water. The mixture should look like breadcrumbs.
- Now add water slowly and knead the dough into a tight dough. Keep it aside covered for 1/2 hour.
- After half an hour, make round balls of equal size of the entire dough. Press each ball slightly from the middle and make it like small balls.
- Grease a baking tray with ghee and place each bati on it. Brush each bati with ghee.
- Preheat the oven at 180 deg and place the tray to bake for 30 minutes.
- After about 15 minutes check your batis. If a light brown color is acquired, brush the batis again with some ghee. Since they are in the shape of balls, they will take time to bake.Once the batis are baked from both sides to a nice brown colour, remove them from the oven.
- Take about 1/2 cup of ghee in a bowl, and soak each bati in the ghee for a few seconds, remove and place them in a serving dish.
For Choorma
- Mix flour and semolina in a bowl. Add half cup of melted ghee and mix well. Add milk as required and knead into a stiff dough.
- Divide the dough into twelve lemon sized balls. Heat sufficient ghee in a kadai and deep-fry the balls on medium heat, till they are well done.
- Drain and place on an absorbent paper and cool. Coarsely grind the wheat balls in a mixer.
- Add powdered sugar, cardamom powder, cashewnuts, almonds and raisins and mix. Serve churma with ghee.
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