Barbequed Baati With Dal & Churma
About Barbequed Baati With Dal & Churma
'Dal Baati Churma', one of the popular delicacies of Rajasthan is a quintessential menu in all festivals and feasts. Here I have mentioned the way of grilling baatis in barbeque. When the weather is cool and pleasant, most of our Sunday morning is spent outdoor in our garden enjoying the weather, gazing at the colorful winter flowers, barbequing fresh garden veggies & fruits and also treating ourselves scrumptious brunch like grilled baati with dal & churma. Grilling baatis in BBQ gives a unique smoky flavour to the dish. Enjoy this famous Rajasthani Recipe!
Advertisement - continue reading below
Recipe Time & More
Ingredients
For Baati
- 1 cup Whole wheat flour
- 14 cup Semolina (sooji)
- 2 tbsp Besan
- 14 cup Desi Ghee (+ required amount to dip baatis before serving)
- Salt (to taste)
- 12 teaspoon Ajwain
- 1 pinch Baking powder
- Milk (to knead)
For Mixed Dal
- 1/4 cup Chana dal
- 1/4 cup Thuvararhar dal
- 1/4 cup Moong dal
- 1/4 cup Urad dal
- 2 tbsp Masoor dal (whole, split)
- 1/4 Turmeric Powder (haldi)
- Salt (to taste)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Green Chillies (finely chopped)
- 1 teaspoon Coriander Powder
- 1 teaspoon Dry Mango Powder
- 12 teaspoon Red chili powder
- 12 teaspoon Jeera
- 1/4 teaspoon asafoetida
- 2 tbsp Desi Ghee
- 2 tbsp Coriander (Fresh, finely chopped)
For Churma
- 1 cup Whole wheat flour
- 14 cup Semolina (sooji)
- 14 cup Desi Ghee
- Milk (to knead)
- Refined oil (to deep fry)
- 14 cup Powdered sugar (you can increase or decrease as per your taste)
- 12 teaspoon Elaichi Powder
- 3 tbsp Dry fruits (badam, cashew, raisins- 1 tbsp each, finely sliced)
Advertisement - continue reading below
Instructions
For the Baati
- Mix all the ingredients, namely flour, sooji, besan, baking powder, melted ghee, salt, ajwain and knead it well into a firm dough using milk. Keep it aside for 10-15 mins.
- Take medium lemon-sized dough and make a round shaped ball. Flatten the rounds and make a small indentation in the centre of the baatis using your thumb.
- If it has some cracks, don't worry as those cracks will help the baatis to cook properly. Keep it covered with a muslin cloth or a kitchen towel.
- Prepare the barbeque apparatus before you start grilling baatis. There are various medium with which you can create fire in BBQ. Our option is always using charcoal as it is easy to ignite the fire and maintain the required heat.
- Fill the bottom space of the apparatus with charcoal and ignite fire using paper. Baatis require low to medium heat to get cooked evenly. So wait for 2 or 3 mins to bring down the heat.
- Arrange the baatis on the grilling tray and keep it over the medium rack. Brush the baatis with any cooking medium once or twice. When it turns golden in colour, remove the baatis from the rack and let it cool.
- Dip the baatis in the melted ghee. Break it into two and serve hot along with a bowl of mixed dal and churma.
For the Mixed Dal
- Wash and soak the dals for 30 mins. Pressure cook the dals with haldi and salt till 4-5 whistles blow. Release the pressure and slightly mash the dals. Keep it aside.
- In a kadai, heat ghee and give tadka with jeera, hing, green chillies, ginger. Add the mashed dals and all the above mentioned spices.
- Give a nice boil till the masala flavours gets incorporated with dal well. Turn off the flame. Garnish with fresh coriander leaves and serve hot with baati and churma.
For the Churma
- Mix all the ingredients namely flour, sooji, melted ghee and knead it well into a firm dough using milk. Keep it aside for 10-15 mins.
- Take a small lemon sized dough and make a round shaped ball. Flatten the rounds and make a small indentation in the centre using your thumb. Keep it covered with a muslin cloth or a kitchen towel.
- In a kadai, heat refined oil. Deep fry the dough balls in low heat till it turns golden in colour. Let it cool.
- Using a mixer grinder, coarsely powder the deep fried balls. Mix it with the powdered sugar, elaichi powder and sliced dry fruits. Churma is ready to be served with dal and baati.
Recipe Notes
- You can also steam the baatis slightly and deep fry them in low heat. Deep fried baatis has more shelf life than baked or grilled baatis.
- In mixed dal, you can add tomatoes instead of amchur powder to get tanginess and nice colour in the dal.
- As baati and churma have long shelf life, they can be prepared in large batches and used along with other Rajasthani food variations.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Recipe Nutrition
Calories: 8767kcal | Carbohydrates: 684g | Protein: 90g | Fat: 643g | Saturated Fat: 394g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 184g | Cholesterol: 1622mg | Sodium: 102mg | Potassium: 1466mg | Fiber: 36g | Sugar: 206g | Vitamin A: 953IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 32mg
Related Posts You May Like
Visit Our Store
Shyamala Kumar
Articles: 333 Comments
Leave a Reply
You must be logged in to post a comment.
Such a lovely dish! Thanks for sharing.
Such a tempting dish! Thank you.
Looks so mouthwatering! Thanks for sharing.