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The quintessential Rajasthani feast on a plate. This iconic combination features a spicy five-lentil dal (Panchmel Dal), hard wheat rolls baked to perfection, and a sweet, crumbly dessert made from the same rolls. A true taste of Marwari heritage, this dish is a celebration of rustic flavors and generous hospitality.
For 4 servings
Prepare and Cook the Dal
Prepare the Baati Dough
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The quintessential Rajasthani feast on a plate. This iconic combination features a spicy five-lentil dal (Panchmel Dal), hard wheat rolls baked to perfection, and a sweet, crumbly dessert made from the same rolls. A true taste of Marwari heritage, this dish is a celebration of rustic flavors and generous hospitality.
This rajasthani recipe takes 110 minutes to prepare and yields 4 servings. At 909.82 calories per serving with 22.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shape and Bake the Baatis
Prepare the Dal Tadka (Tempering)
Prepare the Churma
Assemble and Serve
Add spices like turmeric, red chili powder, and coriander powder, along with some chopped mint or coriander leaves to the baati dough for a savory, spiced version.
Instead of baking, first boil the baatis in water until they float to the top. Then, shallow fry or bake them in ghee until golden and crisp. This results in a softer baati.
Serve with a fiery Rajasthani garlic chutney for an extra kick of flavor. It's a traditional accompaniment to this meal.
The use of five different lentils makes the dal component a powerhouse of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Both the whole wheat flour (atta) in the baatis and the lentils in the dal are excellent sources of dietary fiber. Fiber aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The combination of complex carbohydrates from whole wheat and healthy fats from ghee provides a source of sustained energy, making this a very filling and satisfying meal that keeps you full for longer.
Dal Baati Churma is a calorie-dense and rich dish, primarily due to the generous use of ghee. However, it offers good nutritional value. The dal is an excellent source of plant-based protein and fiber, while the whole wheat baatis provide complex carbohydrates. It's best enjoyed as an occasional indulgent meal rather than a daily staple.
A single serving of Dal Baati Churma (approximately 3 baatis, a bowl of dal, and a portion of churma) can contain between 700 to 900 calories, depending on the amount of ghee used. It's a wholesome and filling meal.
You can cook baatis in a covered pan (like an appe pan) on low heat, turning them frequently for even cooking. Alternatively, you can use a gas tandoor or a heavy-bottomed kadai with a lid. Another method is to boil them first and then shallow fry them in ghee.
Yes, you can make a vegan version by replacing ghee with a neutral-flavored vegetable oil or a vegan butter substitute. The flavor profile will be different, as ghee is central to the authentic taste, but it is possible.
Store the dal, baatis, and churma in separate airtight containers in the refrigerator for up to 2-3 days. To reheat, warm the dal on the stovetop. Reheat the baatis in an oven or air fryer at 180°C (350°F) for 5-7 minutes until warm and crisp. The churma can be served at room temperature.