Dhaba Style Dal Bati Churma Recipe - Authentic Rajasthani Recipe
Learn to make authentic Dal Bati Churma at home with crispy batis, smoky dal, and sweet churma. Easy Rajasthani recipe with expert tips
Ingredients
For Bati
- 2 cups whole wheat flour atta
- 4 tbsp ghee plus extra for brushing
- 2 tbsp yogurt
- 1 tsp ajwain carom seeds
- ½ tsp salt
- ¼ tsp baking powder
- Water as needed about 1/2 cup
For Dal
- ½ cup toor dal split pigeon peas
- ¼ cup moong dal split yellow lentils
- 3 cups water
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp ghee for tadka
- 1 tsp cumin seeds
- ¼ tsp hing asafoetida
- 2 dry red chillies
- 2 cloves garlic chopped
- 1 small tomato chopped
- Fresh coriander leaves for garnish
For Churma
- 4-5 batis reserved from the batch
- 3 tbsp ghee
- 3 tbsp jaggery powder or powdered sugar
- ½ tsp cardamom powder
- 1 tbsp chopped almonds optional
Instructions
Making Bati
- Combine whole wheat flour, 4 tablespoons ghee, yogurt, ajwain, salt, and baking powder in a bowl. Mix with your fingers until the mixture resembles breadcrumbs.
- Add water gradually and knead into a firm, stiff dough. The dough should be harder than regular roti dough. Cover and rest for 15 minutes.
- Preheat your oven to 200°C (400°F). Divide the dough into 10-12 equal portions and roll each into a smooth ball. Flatten slightly.
- Prick each bati with a fork on all sides. This prevents cracking and helps cook the inside evenly.
- Place batis on a greased baking tray. Bake for 25 to 30 minutes, turning once halfway through, until golden brown and firm. They should sound hollow when tapped.
- Remove from oven and immediately brush each bati generously with melted ghee. Set aside 4-5 batis for churma.
Making Dal
- Rinse toor dal and moong dal together under running water. Soak for 20 minutes, then drain.
- Add dals to a pressure cooker with 3 cups water, turmeric, and salt. Pressure cook for 4 whistles or until soft and mushy. Mash lightly with a spoon.
- Heat 2 tablespoons ghee in a small pan. Add cumin seeds and let them crackle. Add hing, dry red chillies, and chopped garlic. Saute for 30 seconds.
- Add chopped tomato and cook until soft. Add red chilli powder and coriander powder. Mix well.
- Pour this tadka into the cooked dal. Add water if needed to reach your preferred consistency. Simmer for 5 to 7 minutes. Garnish with fresh coriander leaves.
Making Churma
- Take 4-5 baked batis and break them into rough pieces while still slightly warm.
- Use a rolling pin or grind briefly in a mixer to make a coarse powder. Do not make it too fine. The texture should be grainy, not smooth.
- Heat 3 tablespoons ghee in a pan. Add the crushed bati and roast on low heat for 3 to 4 minutes, stirring constantly.
- Remove from heat. Add jaggery powder and cardamom powder. Mix thoroughly until everything is well combined. Add chopped almonds if using.
Notes
Equipment needed - Oven or air fryer for batis, pressure cooker for dal, heavy bottom pan for churma.
Make ahead tip - You can prepare and shape the batis a few hours ahead. Keep them covered until ready to bake. The dal can be made a day in advance and reheated.
Baking alternatives - If you do not have an oven, bake batis in an air fryer at 180°C for 20 minutes, or deep fry them in hot oil until golden brown.
Dal consistency - The dal should be slightly thick, not watery. It will thicken as it sits, so keep it a bit looser than your final preference.
Ghee is essential - This dish relies on ghee for its authentic flavour. Using oil will work, but the taste will be noticeably different.
Churma storage - Store churma separately in an airtight container. It stays fresh for 3-4 days at room temperature.
Serving temperature - Always serve the batis and dal hot. Churma can be at room temperature.