Rajasthani food is incomplete without the mention of
the famed Dal-Baati-Churma. It consists of baatis or flaky round breads baked
over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis
can be baked in a gas tandoor or an electric oven as well. But one thing common
for baatis, irrespective of their cooking technique is that they are always
served dipped in ghee accompanied with panchmel or panch kutti dal and churma.
The dal is cooked with ghee, the masalas in the dal are fried in ghee and more
ghee is mixed into the dal before serving. Often a large batch of baatis is
made and part of the dough is left unsalted. This unsalted dough then shaped
into rounds and deep fried in ghee. Later these deep fried baatis are crushed
and sugar or jaggery is mixed into them to make a sweet dessert- churma. The
three together, simple though they sound, make a very filling meal. No
Rajasthani festive or wedding menu is complete without this popular recipe.
Preparation Time : 20 mins.
Cooking Time : 1hour
Serves 5.
Ingredients
For the
panchmel dal
1/3 cup
chana dal (split Bengal gram)
1/3 cup
toovar (arhar) dal
1/3 cup
moong dal (split green gram)
1 tbsp
urad dal (split black lentils)
1 tbsp
whole moong (whole green gram)
3 tsp
chilli powder
1/4 tsp
turmeric powder (haldi)
1 tsp
coriander (dhania) powder
1/2 tsp
garam masala
3 cloves
(laung / lavang)
2
bayleaves (tejpatta)
1 tsp
cumin seeds (jeera)
2 green
chillies, slit
a pinch of
asafoetida (hing)
2 tsp
dried mango powder (amchur)
2 tsp
tamarind (imli) pulp
3 tbsp
ghee
salt to
taste
For the baatis (for 10 baatis)
1 cup
whole wheat flour (gehun ka atta)
1/2 cup
semolina (rava)
2 tbsp
besan (Bengal gram flour)
8 tbsp
milk
4 tbsp
melted ghee
salt to
taste
For serving
melted
ghee
churma
Method
For the panchmel dal
Clean and
wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or
till the dals are cooked.
In a bowl,
combine the chilli powder, turmeric powder, coriander powder, garam masala with
3 tablespoons of water and mix well. Keep aside.
Heat the
ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and
asafoetida. When the cumin seeds crackle, add the prepared masala paste and
saut for 1 to 2 minutes.
Add the
cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes.
Adjust the consistency of the dal before serving and if required, add some
water.
For the baatis
Mix all
the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
Divide the
dough into 10 equal portions and shape each portion into an even sized round.
Flatten the rounds lightly using your thumb to make an indentation in the
centre of the baati.
Boil water
in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20
minutes over a high flame.
When the
baatis are done, drain and keep aside.
Heat a gas
tandoor and put the baatis on the grill of the tandoor. Cook them on a medium
flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure
that the baatis are cooked on the insides also.
Arrange
the baatis on a serving plate, break each baati into two pieces and pour melted
ghee on the baatis.
How to proceed
Pour hot
panchmel dal over the baatis.
Serve hot
with churma.
Tips
You can
cook the baatis in a gas tandoor (without boiling them).
Alternatively bake the boiled baatis in a pre-heated oven at 200°C
(400°F) for 10 to 15 minutes turning them over occasionally.
Or even
deep fry them in hot ghee instead of cooking them in a tandoor.
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