Lip-smacking Rajasthani delicacy recipe; a combination of  Lentils, sweet churma and fried baati



Ready In:

40 minutes




For Churma:

  • 1 Cup Whole Wheat Flour (gehu aata/godhuma pindi)
  • 1/4 Cup Semolina (suji/rawa)
  • ¼ cup) Oil Or Ghee
  • 4 tbsp Almond Slices (badam)
  • 2 tsp Cardamom Powder (elaichi/yalakulu)
  • ¼ Cup Powdered Sugar
  • 2 tbsp Pistachio
  • 2 tbsp Cashew Nuts chopped (kaju)
  • Ghee/oil For Deep-Frying

For Dal:

  • ¼ Cup split Bengal Gram (chana dal/chanaga pappu)
  • ¼ Cup Pigeon Peas Split (arhar dal/kandi pappu)
  • ¼ Cup split Green Gram (moong dal/pesara pappu)
  • ¼ Cup split Black Lentils (Urad Dal/mina pappu)
  • ¼ Cup black Gram Skinned (Urad Dal Chilka/pottu mina pappu)
  • Salt To Taste
  • 3 tbsp Ghee Or Oil
  • 4-5 Cloves (laung/lavangam)
  • 1 Bay Leave (tej patta/biryani aku)
  • 2 Dried Red Chilies
  • 2 Green Cardamom (elaichi,yalakulu)
  • 2 Black Cardamon (badi echaichi)
  • 1 Cinnamon Stick (dalchini, dalchina chekka)
  • 1 tsp Cumin Seeds (jeera/jilakara)
  • 1 Red Or Green Chillies Chopped
  • A Pinch Of Asafetida (hing/enguva)
  • 2 tbsp Ginger-Garlic, Crushed (adrak lahsun/allam vellulli)
  • 1 Onions(pyaj/uligadda) Finely Chopped
  • 2 Tomatoes, Finely Chopped
  • 2 tsp Coriander(dhaniya) Powder
  • ½ tsp Turmeric (haldi/pasupu)Powder
  • 2 tsp Chilli (mirchi)Powder
  • ½ tsp Garam Masala Powder
  • 1 tbsp Lemon(nimbu) Juice

For Baatis:

  • 1 ¼ Cup Whole Wheat Flour(gehu atta/goduma pindi)
  • ½ Cup Semolina(suji/rawa)
  • ½ Cup Yogurt (dahi,perugu)
  • ½ tsp Baking Powder
  • 4 tbsp Oil/ Ghee
  • Salt To Taste
  • Ghee For Dipping

For Serving:

  • Dried Rose Petals
  • Dry-Fruits
  • ¼ Cup Melted Ghee
  • Onions, Cucumber(kheera), Tomato

Lemon Juice(nimbu)

Step by Step Instructions

For Churma:

  • Mix together, Wheat flour, semolina and molten ghee and pinch of salt, in a deep bowl and add sufficient water to make a stiff dough consistency.
  • Divide this dough into 10 pieces to make the muthia
  • Shape each ball of dough to look as shown in the picture.
  • Heat oil in a pan and then fry these Muthia till golden brown on all sides, then remove from oil and allow to cool. (this may take some time)
  • Once cold, grind the Muthia till they are powdered into even texture.
  • Add molten ghee, almonds, cardamom powder, powdered sugar and mix well.
  • The churma, is ready.
  • To make churma laddos, shape them into balls while the mixture is hot. (You can also microwave this mixture for 30 seconds) 

For Dal:

  • Wash all the dals and add to a pressure cooker with salt, 5 cups of water, turmeric powder and cook till 4 to 5 whistles and then remove from heat and allow to cool.
  • Then heat oil or ghee in a pan and add cloves, dried red chilli, green cardamom, black cardamom, bay leaf, cinnamon, cumin seeds, and asafetida, and saute till the seeds crackle.
  • Then add onion and chopped chilies and saute for 2 more minutes and add tomatoes and ginger garlic paste and fry well.
  • Add powdered coriander seeds, turmeric, red chili, and garam masala and fry well. Add water till sufficient gravy-like consistency and add salt to taste and cook on medium flame, stirring occasionally.
  • Add the tempering to the cooked dal and simmer for 2 to 3 minutes then remove from heat and add lemon juice and mix well.
  • The Dal is ready.

For Baati:

  • Mix together, wheat flour, semolina, salt, baking powder, and yogurt and knead into semi-stiff dough, adding warm water as needed.
  • Divide this into 12 equal portions and shape them into a ball while also making an indentation at its center with your thumb.
  • Preheat the oven to 175C/350F and bake the Baati for 30-40 minutes till the top turns golden brown, and then remove from oven.
  • While hot, press the baati slightly enough to crack the surface a little. Add a few drops of ghee in each baati.
  • The Baati is ready.

For Serving:

  • Pour ghee over hot dal.
  • Pour some ghee over baati and churma.
  • Serve hot with red chutney, onions, lemon wedges.

Watch it disappear as your guests/family relishes it