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Dal Bati

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Dal Bati

  • Spicy
  • Vegan
  • Medium



Famous Dal Bati Churma is a traditional rajasthani dish. easy to prepare best Dal bati recipe in oven and without oven.


For the panchmel dal

  • 1/3 cup chana dal (split Bengal gram)
  • 1/3 cup tuvar (arhar) dal
  • 1/3 cup moong dal (split green gram)
  • 2 tbsp urad dal (split black lentils)
  • 3 tsp red chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1 tsp coriander (dhania) powder
  • 1/2 tsp garam masala powder
  • 3 cloves (laung / lavang)
  • 2 bayleaves (tejpatta)
  • 1 tsp cumin seeds (jeera)
  • 2 green chillies, slit
  • a pinch of asafoetida (hing)
  • 2 tbsp tamarind (imli) pulp
  • 3 tbsp Pure ghee
  • Salt to taste

For the baatis (for 12-15 baatis)

  • 2 cups wheat flour (gehun ka atta)
  • 1/2 cup Semolina (sooji/rava)
  • 3 tbsp gram flour (Besan)
  • 1 tsp carom seeds (Ajwain) – optional
  • Water as required to knead a firm dough
  • 1/4 cup melted ghee
  • Salt to taste
  • For serving
  • Melted Pure ghee as required


For the panchmel dal

  1. Clean and wash the dals and add 4 cups of water.
  2. Pressure cook for 3 whistles on hight heat and for 7-8 minutes on low heat till the dals are cooked.
  3. Mash the Dal until smooth with the back of a spoon and keep aside.
  4. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 4 tbsp of water, mix well and Keep aside.
  5. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida.
  6. When the cumin seeds crackle, add the prepared masala mixture and fry for 1-2 minutes.
  7. Add the cooked dals, tamarind pulp and salt and simmer on low heat for 6-7 minutes.
  8. if required, add some hot water and adjust the consistency of the dal.

For the baatis

  1. Mix the semolina, wheat flour, gram flour, carom seeds, salt and ghee.
  2. Add water gradually (little at a time) and knead into a stiff dough.
  3. Divide the dough into 15 equal portions and shape each portion into an even sized round ball.
  4. Flatten the balls gently.
  5. Boil water in a large pan and drop the baatis in the boiling water.
  6. Cook for 15-20 minutes over a medium flame.
  7. When the baatis are cooked, drain water and keep aside.

For Deep Fried Baati

  1. Heat oil/ghee and deep fry the baatis until golden brown.
  2. Remove and dip in pure ghee.

For Baking in oven

  1. Bake the boiled baatis in a pre-heated oven at 200 degree C/400 F for 10 to 12 minutes or until done, turning them in between.
  2. Once done dip the Baatis in Pure ghee.
  3. Pour panchmel dal, melted ghee over the baatis and serve hot with Churma.
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