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| Dal Bati Churma |
Rajasthan's famous dish, Dal-Baati-Churma, a Rajasthan delicacy, is a meal in itself. The dish is a confluence of tastes – sweet, salty and spicy. The Baati is prepared with wheat and semolina, and then deep fried into flat rounds. The dal is a combination of five pulses called Panchmel Dal, Panchrathan Dal or Panch Kuti Dal, which is thick, hot and spicy.
Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jagggery, optionally mixed with dry fruits and flavors. It can be eaten alone or with dal. The Baatis are also good when relished with Khadi (a curry prepared with yogurt and chickpea flour, and seasoned with curry leaves and cumin seeds). It also taste best with the Ghatte ki Sabzi (a curry made with the dumplings prepared with chick pea flour, cooked and cut into round shapes).
Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jagggery, optionally mixed with dry fruits and flavors. It can be eaten alone or with dal. The Baatis are also good when relished with Khadi (a curry prepared with yogurt and chickpea flour, and seasoned with curry leaves and cumin seeds). It also taste best with the Ghatte ki Sabzi (a curry made with the dumplings prepared with chick pea flour, cooked and cut into round shapes).
Baati is also closely related to Litti, popular in eastern Uttar Pradesh and western Bihar. Litti can be enjoyed with Chokha, which a seasoned and spiced mashed potato, tomato and brinjals or Aubergine. Litti can be either be plain as Baatis or have various kinds of fillings, including onions, peas and Sattu (a flour consisting of a mixture of ground pulses and cereals). In Maharashtra too, a similar dish is prepared by the name Varan Batti, where the Batis are cut into shapes after they are cooked in the water and then fried in ghee. These ghee-fried batti is then eaten with spiced-mashed-brinjals.
Traditionally, the Baatis are baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Once the Batis are baked they are wiped with a cloth clean, press them gently and immediately drop them in hot ghee. Alternatively, the Baatis are baked in Gas oven Tandoor. Baatis can also be baked in an electric oven at 175C/340F. Keep a watch as the baatis are getting baked. Different ovens function differently. Similary Batis can be baked in the convection oven too in the similar temperatures.
Credit: The recipes in the blog are mostly adapted from my mother and my mother-in law. And some recipes adapted here and there. This particular recipe, I would owe the credit to my mother - in law as the Dal-Baati-Churma is her signature dish and have seen her through years, how gracefully and generously she prepares these delicacies, and feeds the entire family with pride. The method, the ingredients and the presentation is all hers.
Traditionally, the Baatis are baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Once the Batis are baked they are wiped with a cloth clean, press them gently and immediately drop them in hot ghee. Alternatively, the Baatis are baked in Gas oven Tandoor. Baatis can also be baked in an electric oven at 175C/340F. Keep a watch as the baatis are getting baked. Different ovens function differently. Similary Batis can be baked in the convection oven too in the similar temperatures.
Credit: The recipes in the blog are mostly adapted from my mother and my mother-in law. And some recipes adapted here and there. This particular recipe, I would owe the credit to my mother - in law as the Dal-Baati-Churma is her signature dish and have seen her through years, how gracefully and generously she prepares these delicacies, and feeds the entire family with pride. The method, the ingredients and the presentation is all hers.
Ingredients for Baati:
2 cups wheat flour (atta)
1/4 cup gram flour (besan) or chickpea flour
1/4 cup cornflour
1/2 cup semolina or sooji or rava
1/2 tsp. cumin seeds
1/4 tsp. carom seeds or ajwain
1/2 cup curd or 1 cup butter milk
1 tsp. turmeric powder or haldi
1/2 cup ghee or clarified butter
1 tsp. salt
1/2 cup oil
Cooking method for Baati:
2 cups wheat flour (atta)
1/4 cup gram flour (besan) or chickpea flour
1/4 cup cornflour
1/2 cup semolina or sooji or rava
1/2 tsp. cumin seeds
1/4 tsp. carom seeds or ajwain
1/2 cup curd or 1 cup butter milk
1 tsp. turmeric powder or haldi
1/2 cup ghee or clarified butter
1 tsp. salt
1/2 cup oil
Cooking method for Baati:
1. Mix all the above ingredients (retain some turmeric powder for later use) required for preparing baatis. Sprinkling some water make a stiff dough. Work on smaller portions after mixing well as the dough should be really stiff for best baatis.
2. Divide the dough into smaller rounds. Just press the rounds gently with your thumb to give it a circular shape.
3. In a large wide pan add water and turmeric, bringing it to the boiling point.
4. Drop the prepared round cakes into this boiling water and cook them well until they start floating in the water. They may stick to the bottom of the pan while its getting boiled. For this just gently lift them up with the help of the spatula.
5. Once the baatis are cooked and start floating in the boiling water, remove them and allow them to cool down.
6. Now these cakes are baked over kandas (i.e. cow dung cakes) as done in villages. Once the Batis are baked they are wiped with a cloth clean, press them gently and immediately dropped them in hot ghee. (large iron vessel would serve the purpose).
7. Alternatively Baatis can be baked in a gas tandoor or an electric oven as well. The Batis are baked until a flaky golden texture is attained. Flip the Baatis to the other side so that they are baked evenly. Once done, crush them with a help of a cloth as the Batis will be too hot and drop them in hot ghee immediately.
8. Finally relish these ghee-soaked-baked warm Batis with Panchkuti Dal, Green Coriander Chutney and Churma (a sweet dessert). Of course, some salad to the side and buttermilk to sip makes a complete satisfying meal.
Note:
The Baatis can be straight away baked after step 2 in the above cooking method. This will be little harder.
Whereas the Baflas are prepared following all the steps in the cooking method. Cooking them in water will ensure soft Batis. Choice is yours according to your preference.
The Batis after the step 2 in the cooking method can be deep fried in ghee if do not wish to bake them. This is usually prepared for the larger crowd because of the ease. Certainly the taste will be changed as this is not the authentic way of preparing the Batis. Hence there is huge difference in taste with home-made and restaurant ones.
