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Rajasthani Dal Baati churma is a traditional delicacy from the state of Rajasthan and one of the most popular meals consisting of lentils, Whole Wheat bread/rolls & Churma a sweet.

Rajasthani Dal Baati Churma (In oven & Pressure Cooker)

Rajasthani Dal Baati churma is a traditional delicacy from the state of Rajasthan and one of the most popular meals consisting of lentils, Whole Wheat bread/rolls & Churma a sweet.
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Servings: 10 Baati

Ingredients

For the Baati

  • 2 cup flour
  • 1 teaspoon of carom seeds
  • ¼ cup or more ghee melted and at room temperature.
  • A pinch of baking soda (Optional - But advisable to make soft baati’s)
  • Salt
  • Water to knead the dough (at room temperature)
  • 1/2 Cup (Extra ghee for baking and soaking the baati’s before serving.)

Instructions

For the Baati

  • In a large bowl add in the flour.
  • Lightly crush the carom seeds in between your hands.
  • Now add the ghee, salt, baking soda and mix everything.
  • Try to form a lump of flour in between your hands. If you are unable to form a lump add more ghee a tablespoon at a time.
  • Now make a tight and stiff dough.
  • Let the dough rest for 15 minutes.
  • After the dough has rested, divide the dough in equal portions.
  • Now make lemon size balls from it.
  • Pull the dough from all ends and bring it in the center. Now roll and press it in between your hands. (As crack free as you can).
  • Make a dent in the center. Add a few drops or ghee in all or brush the top with ghee.
    Collage of Baati dough being made, along with shaping it into individual balls

Oven Method

  • Preheat the oven to 180 Deg C.
  • Bake this in a preheated oven for 10 minutes.
  • Flip the baati’s, brush with ghee and again bake in the oven for 10 minutes or until it is golden brown all over.
  • Once done remove from the oven, and brush it with ghee again.
    Collage of baati ready to be baked and after baked.

Pressure Cooker Method

  • Remove the whistle of the cooker.
  • Preheat an empty cooker. (around 8-10 minutes)
  • Once the cooker is hot, add a spoonful of ghee.
  • Add the baatis’s and let this cook on slow turning in between.
  • Cook it till it is golden brown on all the sides. It will take around 40-45 minutes in the pressure cooker to evenly cook from all the sids.
    Baati's being prepared in cooker
  • Before serving generously add ghee over the baati’s and serve it with dal. (Typically it has to be dumped in a bowl full of ghee and let it soak for a few minutes)

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • The Baati’s can be cooked in an appe pan too. Just cook each baati in individual appe holes.
  • I have not added semolina/Rava in this, but one can add ¼ cup if required.
  • The dough for baati should be stiff.
I would be updating this post with the Dal and Churma recipe in the next month. Until then please bear with me.