Dal Baati Churma (Rajasthani Baked Wheat Balls with Dal)
Local name: दाल बाटी चूरमा
In short: Crusty baked wheat balls dunked in ghee and served with spiced five-lentil dal and a sweet crumble called churma. Rajasthan's famous festive plate. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 45 min
- Cook
- 1 h
- Resting
- 30 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 650 kcal
Dal baati churma is the signature meal of Rajasthan: hard, round wheat breads baked until crusty, cracked open, dunked in ghee and eaten with spiced mixed lentils and a sweet crumble. The baati keep well, so the meal is often made for gatherings, and the dal can be cooked a day ahead. Here the baati bake in a regular oven. It is a rich, festive plate that deserves a slow afternoon.
Instructions
- Soak the mixed dals in water for 30 minutes. Drain and cook with the water, turmeric and salt in a pressure cooker for about 15 minutes at high pressure, or simmer in a covered pot for 1 hour, until very soft.
- For the baati, mix the flour, semolina, ajwain and salt. Rub in the 70 g melted ghee until the mixture clumps when squeezed. Add warm water a little at a time and knead into a firm dough. Rest for 20 minutes.
- Heat the oven to 200°C (400°F). Divide the dough into 12 balls and press the top of each very lightly. Arrange on a tray and bake for 35 to 40 minutes, turning once, until deep golden with small cracks.
- For the tadka, heat the 2 tbsp ghee in a pan. Add the cumin, red chilies, garlic and ginger for 30 seconds, then the onion for 6 minutes until golden. Add the tomatoes, chili powder and coriander and cook for 5 minutes.
- Stir the masala into the cooked dal with the garam masala and simmer for 10 minutes. Add lemon juice and fresh coriander.
- Dunk 8 hot baati briefly in the 30 g melted ghee, then crack each one open with your hands. Set 4 baati aside for the churma.
- For the churma, crush the 4 reserved baati to coarse crumbs while warm. Mix with the 30 g melted ghee, jaggery, cardamom, almonds and raisins.
- Serve the cracked baati with the hot dal ladled over them, and the sweet churma on the side.
Tips
- The dough should be firm and slightly crumbly, stiffer than roti dough. If it is too soft, the baati spread and bake dense instead of crisp and flaky.
- On a weeknight, use just toor and moong dal (100 g of each). The five-lentil mix is traditional but not essential.
Questions and answers
What is churma?
Churma is coarsely crushed baati mixed with ghee and sugar or jaggery, usually with cardamom and nuts. It is served on the side as a sweet part of the meal.
Can I make dal baati churma ahead?
Yes. Bake the baati up to 2 days ahead and make the dal up to 3 days ahead. Reheat the baati for 10 minutes at 180°C (350°F) and dip them in hot ghee before serving.
Can I cook baati without an oven?
Yes. Cook them in a covered heavy pan on very low heat for about 30 minutes, turning often, or in an air fryer at 180°C (350°F) for 18 to 20 minutes.
How long does it take to make Dal Baati Churma (Rajasthani Baked Wheat Balls with Dal)?
About 1 h 45 min in total: 45 min of preparation and 1 h of cooking.
How many calories are in Dal Baati Churma (Rajasthani Baked Wheat Balls with Dal)?
About 650 kcal per serving, with 17 g of protein, 81 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 650 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 81 g |
| Fat | 29 g |
| Fiber | 9 g |
| Sugar | 9 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
