Dal Bati Churma Video Recipe- Rajashthani Cuisine Recipe by Bhavna

By Bhavna's Kitchen · 90 min

Ingredients

Instructions

1. For the bati, mix wheat flour, rava, cumin, carom, fennel and salt. Stir in the ghee and yogurt until grainy, then slowly add water and knead into a firm dough. Cover and rest for about 30 minutes.
2. For the churma, mix wheat flour, rava and ghee until grainy, slowly add milk and knead into a stiff dough. Cover and rest for about 30 minutes.
3. Preheat the oven to 350°F.
4. For the dal, heat oil in a pressure cooker, add mustard seeds, dried red chillies, cumin, turmeric, onion, green chilli, garlic and ginger pastes, salt, curry leaves, tomato, soaked mixed dal, water and garam masala. Mix well, close the lid and cook for about 4 whistles. Let the pressure drop naturally, open the lid, then stir in the lemon juice.
5. Shape the bati dough into lemon-sized balls, smooth them, flatten them and press a thumbprint in the centre. Place them on a baking sheet about 1 inch apart.
6. Roll out the churma dough, halved, into flat rotis on a wooden board and place them on the same tray alongside the bati.
7. Bake at 350°F for 15 to 18 minutes, or until golden brown, turning the rotis and bati over once during baking.
8. Let the rotis cool, then break them into pieces and blend in a food processor to a grainy texture. Mix in the cashew, pistachio, almond, cardamom, sugar and ghee until well combined. Brush the hot bati with melted butter.
9. Serve the bati on a large plate with the churma and the dal in separate bowls; garnish the churma with almonds, cashews and pistachios, and the dal with coriander, and serve hot.

Summarized from Bhavna's Kitchen's video. Watch it for the details.

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