Dal Bati and Dal Bati Churma are traditional Rajasthani dishes that have been passed down from generation to generation. This dish is a perfect blend of flavors and aromas that make it one of the most popular Indian dishes. In this blog, we will cover the history, recipes, and tips to make this delicious dish. We will also explore how to make them in the oven and their calorie count.
Dal Bati History & Origin:
Dal Bati is a traditional Rajasthani dish that originated in the desert region of Rajasthan. It is a staple food in Rajasthani cuisine and is often served on special occasions and festivals.
The dish is made by baking a dough made of wheat flour and semolina and serving it with lentil soup or dal. The addition of churma, a sweet crumble made from wheat flour, ghee, and jaggery, completes the meal.
Dal Bati Recipe:
Dal Bati is a popular dish from the Indian state of Rajasthan, consisting of dal (lentil soup) and bati (hard bread rolls). Here is a recipe for making dal bati:
Ingredients for Dal:
- 1 cup yellow split peas (toor dal)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder (use Lakadong Turmeric)
- 1 tsp red chili powder (use Mathania Chili Powder)
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil (use healthy cold pressed oils)
- 4 cups water
Ingredients for Bati:
- 2 cups whole wheat flour
- 1/2 cup ghee (clarified butter)
- 1 tsp salt
- 1 tsp cumin seeds
- 1/4 cup milk
- 1/4 cup water
Instructions:
- To make the dal, rinse the yellow split peas in water and soak them for 30 minutes.
- Heat oil in a pressure cooker and add cumin seeds and mustard seeds. Let them splutter.
- Add chopped onions, ginger paste, and garlic paste. Saute until onions turn golden brown.
- Add chopped tomatoes and cook until they become soft.
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Drain the soaked split peas and add them to the pressure cooker. Mix well.
- Add 4 cups of water and pressure cook for 5-6 whistles or until the split peas are soft.
- Once the pressure cooker cools down, open the lid and mix the dal well. Keep it aside.
To Make The Bati:
- In a mixing bowl, add whole wheat flour, salt, cumin seeds, and ghee. Mix well.
- Add milk and water to the mixture to form a stiff dough.
- Divide the dough into 8-10 equal parts and shape them into round balls.
- Preheat the oven to 375°F.
- Place the bati balls on a baking tray and bake them for 30-35 minutes or until they are golden brown and cooked through.
- Remove the bati from the oven and immediately brush them with ghee.
To serve:
- Break the bati into pieces and serve with dal.
- You can also pour some ghee on the dal before serving.
- Enjoy the delicious dal bati with some pickles and yogurt on the side.
Dal Bati Churma Recipe:
Dal Bati Churma is a traditional Rajasthani dish consisting of dal (lentil soup), bati (hard bread rolls), and churma (sweet crumbled wheat). Here’s a recipe for making Dal Bati Churma:
Ingredients for Dal:
- 1 cup yellow split peas (toor dal)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- 4 cups water
Ingredients for Bati:
- 2 cups whole wheat flour
- 1/2 cup ghee (clarified butter)
- 1 tsp salt
- 1 tsp cumin seeds
- 1/4 cup milk
- 1/4 cup water
Ingredients for Churma:
- 1 cup wheat flour
- 1/4 cup ghee (clarified butter)
- 1/4 cup powdered sugar
- 1/4 tsp cardamom powder
- Water as required
Instructions:
- To make the dal, rinse the yellow split peas in water and soak them for 30 minutes.
- Heat oil in a pressure cooker and add cumin seeds and mustard seeds. Let them splutter.
- Add chopped onions, ginger paste, and garlic paste. Saute until onions turn golden brown.
- Add chopped tomatoes and cook until they become soft.
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Drain the soaked split peas and add them to the pressure cooker. Mix well.
- Add 4 cups of water and pressure cook for 5-6 whistles or until the split peas are soft.
- Once the pressure cooker cools down, open the lid and mix the dal well. Keep it aside.
To Make The Bati:
- In a mixing bowl, add whole wheat flour, salt, cumin seeds, and ghee. Mix well.
- Add milk and water to the mixture to form a stiff dough.
- Divide the dough into 8-10 equal parts and shape them into round balls.
- Preheat the oven to 375°F.
- Place the bati balls on a baking tray and bake them for 30-35 minutes or until they are golden brown and cooked through.
- Remove the bati from the oven and immediately brush them with ghee.
To Make The Churma:
- In a mixing bowl, add wheat flour, ghee, and water as required to form a stiff dough.
- Divide the dough into small balls and flatten them into discs.
- Heat a non-stick pan on medium heat and cook the discs until they turn golden brown and crispy.
- Remove from the pan and let them cool.
- Crumble the discs into small pieces.
- Add powdered sugar and cardamom powder to the crumbled wheat and mix well.
To serve:
- Break the bati into pieces and serve with dal.
- Pour some ghee on the dal before serving.
- Serve the churma on the side.
- Enjoy the delicious Dal Bati Churma!
Dal Bati & Dal Bati Churma Calories:
The calorie breakdown for one serving of Dal Bati and Dal Bati Churma is as follows:
Dal Bati:
- 1 serving of Dal (1 cup) – 180 calories
- 2 Batis (2 pieces) – 320 calories Total: 500 calories per serving
Dal Bati Churma:
- 1 serving of Dal (1 cup) – 180 calories
- 2 Batis (2 pieces) – 320 calories
- 1 serving of Churma (1/2 cup) – 300 calories Total: 800 calories per serving
Please note that these calorie values are approximate and may vary depending on the specific ingredients used and the cooking method. Also, the nutritional content may vary depending on the brand and type of ingredients used.
Tips & Tricks:
Here are some tips and tricks to make delicious Dal Bati and Dal Bati Churma:
- Soak the dal for at least 30 minutes before cooking. This helps in cooking the dal faster and makes it soft.
- To make the bati crispy and golden brown, brush them with ghee immediately after baking.
- To make the bati softer, you can add a little milk while kneading the dough.
- If you don’t have an oven, you can also cook the bati on a gas stove or a tandoor.
- While making the churma, make sure to cook the wheat discs on low heat to prevent them from burning.
- To make the churma sweeter, you can add more powdered sugar.
- To add more flavor to the dal, you can also add some chopped coriander leaves and a squeeze of lemon juice before serving.
- You can also add some grated coconut or roasted cashew nuts to the churma for a richer flavor.
- To save time, you can cook the dal and bati in advance and reheat them when you are ready to serve.
- Always use fresh ingredients and spices for the best taste.