Dal Baati Churma ( Rajasthan Special)

Ingredients 


Panchmeli Dai


1/4 cup Urad dal dhuli
1/4 cup Chana Dal
1/4 cup Masoor Dal
1/4 cup Moong Dal dhuli
1/4 cup Tur / Arhar Dal
3 medium tomatoes, chopped 
2 cloves
1/2" dalchini (cinnamon)
1/2 tsp cumin seeds
2 green chillies, finely chopped
1/4 tsp turmeric powder
1/2" ginger, grated
Chopped coriander to garnish (Optional)
Salt to taste
1tbsp Oil

Baatis 


(for 10 baatis) 



1 1/2 cup whole wheat flour (gehun ka atta)
8 tbsp milk
4 tbsp melted ghee
salt to taste

Method/Directions

Panchmeli Dai

1. Clean and wash all the dals.
2. In a pressure cooker, add the dals, 3 cups of water, turmeric powder, a few drops of oil and cook till the dals are cooked. Do not pressure cook. Cook it open.
3. Remove from heat and keep aside.
4. Heat oil in a pan and add the cumin seeds, cloves and cinnamon stick. 
5. When the seeds begin to sizzle, add the grated ginger and green chillies.
6. Cook for abut a minute and then add the tomatoes and Salt. 
7. Mix well and cook till the tomatoes are mushy and cooked. 
8. Add the Dal to this tomato tadka, mix well and on low heat let simmer for about 10 minutes stirring occasionally. 
9. Now garnish with chopped coriander leaves and serve hot. Enjoy !

Baatis 

1. Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
2. 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.
3. Boil water in a vessel and put the  steamer insert and place the baatis in the steamer insert. Cook for 5 to 10 minutes over a high flame.( need to steam the baaties)
4. When the baatis are done, take them out and keep aside.
5.  TO BAKE: Pre-heat the oven to 450°F. Place the baking sheet on the center rack and bake until the rolls are lightly golden, 15 minutes. After 15 minutes, turn the baaties over with tongs and bake until golden-brown, another 10 minutes. 
6. 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.
7. Remove the baaties  from the oven, place each one individually on a clean pot holder or kitchen towel, and crumple lightly to break open and expose the insides.
8. Dip it in the bowl of ghee.
9. Arrange the baatis on a serving plate.

For serving

melted ghee 

Churma Laddus



1 1/2 cup whole wheat flour (gehun ka atta)
4 tbsp melted ghee

6 almonds (badam), slivered
1/4 tsp cardamom (elaichi) powder
1/3 cup powdered sugar
2 tbsp melted ghee
little milk to sprinkle as needed


Churma Laddus 

1. Mix hole wheat flour (gehun ka atta) melted ghee add approx. ¼ cup of water  and knead into a firm dough. Knead well for 5 to 7 minutes.
2. 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.
3. Boil water in a vessel and put the  steamer insert and place the baatis in the steamer insert. Cook for 5 to 10 minutes over a high flame.( need to steam the baaties)
4. When the baatis are done, take them out and keep aside.
5.  TO BAKE: Pre-heat the oven to 450°F. Place the baking sheet on the center rack and bake until the rolls are lightly golden, 15 minutes. After 15 minutes, turn the baaties over with tongs and bake until golden-brown, another 10 minutes. 
6. 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.
7. Remove the baaties  from the oven, place each one individually on a clean pot holder or kitchen towel, and crumple tightly to break open into pieces.
8. Grind the baati pieces in a blender into a fine powder.
9. Add the almonds, cardamom powder and powdered sugar and remaining ghee and mix well.
10. Now take small amount of Mixture in your palm and try to give it round shape with the help of your other hand. Use soft hands to press and give it a shape. You can sprinkle a little milk if the mixture is too dry to be bound into  Laddus .
11. Repeat the same with the rest of the mixture and make round shape of Laddus.
12. The tempting Laddu's are ready to gulp!
13. Store in an air-tight container.
14. Serve with dal-baati.