Dal Baati Churma

Dal Baati Churma

Dal Baati churma is probably the most popular of the Rajasthani cuisine. Ghee dipped baatis are served with a spicy dal and sweet churma laddus. Add gatte ki sabji and rice to this and this turns into a big delicious and royal Rajasthani meal for you. As with all other recipes, this is my family recipe of daal baati which my mom has been cooking for more than 40 years now. I would suggest cooking dal baati only in ghee to get the authentic taste. It is a lengthy recipe but every bite is worth the time you spend cooking this.


Baatis can be baked or fried. Some people boil the baati first and fry it after that. My mom just fries the baatis in ghee. Semolina adds a nice crunch to the baatis while ghee makes them melt in mouth. Make sure to cook baatis on a low to medium flame so that they are cooked well. Some people drizzle ghee on baatis while some keep them dipped in ghee until they serve.


Panchmel dal and churma are the other two importants parts of this dish. You can serve the churma in form of laddu or in powder form. Ghee again decides the taste of churma. Use desi ghee and this will take the taste of churma to another level.

Do serve the dal, baati, churma with a wedge of lime. Traditionally, piping hot dal and baati are crushed and mixed with churma and topped with more ghee and a dash of lime and fresh onion slices.

Dal Baati Churma


Makes  8-10 servings

For Baati

  • 2 cups whole wheat flour (aata)
  • ¼ cup semolina (rava)
  • ¼ cup chickpea flour (besan)
  • ¼ cup yogurt (dahi)
  • ½ tsp carom seeds (ajwain)
  • ¼ cup pure ghee
  • ¼ tsp soda bicarbonate
  • 2 pinches turmeric
  • Salt to taste
  • Ghee to fry the baati

For Dal

  • ½ cup moong dal
  • ½ cup toor dal
  • ¼ cup urad dal
  • ¼ cup chana dal
  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp asafetida (heeng)
  • 2-3 green chillies
  • 2 inch piece of ginger grated
  • 8-10 curry leaves
  • 1 bay leaf (tej patta)
  • 1 dried red chilli
  • 2 inch piece of cinnamon (dal chini)
  • 2 cloves (laung)
  • ½ tsp turmeric powder
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 2 tbsp chopped fresh coriander
  • Salt to taste

For Churma

  • 1 cup whole wheat flour (aata)
  • ¼ cup pure ghee
  • ½ cup powdered sugar
  • ¼ tsp cardamom powder (ilaichi)
  • 1 tbsp chopped dry fruits (almonds, pistachios and cashews)


For Dal

Wash and soak the dals for 20-30 mins.  Drain water and put all the dals in pressure cooker. Add 4 cups water and some salt and cook for 3 whistles. Once the cooker is completely cooled, open the lid and mash the dal lightly and keep aside.

Heat 2 tbsp oil in another pan or kadhai. Add mustard seeds and once the seeps pop, add bay leaf, cloves, cinnamon, dried red chilli. Sauté for few seconds and add green chillies, heeng, curry leaves and grated ginger and sauté for few seconds.

Add a cup of water, turmeric, coriander powder, red chilli powder and garam masala. Once the water comes to boil, add the cooked dal and mix well. Check the consistency of dal and add more water if required.  Also, check for salt at this stage and add more salt if required. Bring the dal to boil and let it cook for 5-6 minutes on low flame. Finally add chopped coriander and switch off the gas.

For Churma

In a deep bowl, mix together the flour and ghee.  Add little water and knead firm dough. Divide the dough into eight portions. Take each portion in your palm and close your fist to make an indentation in the dough. Heat ghee in a frying pan and deep fry the dough portions till they are golden brown. Fry them on low flame. Drain on absorbent paper and let them cool down completely.

Once they are cooled, break them into pieces and grind them to powder using a grinder. Add sugar, cardamom powder, and dry fruits and mix well. You can serve the churma like this in powder form or you can even make laddus out of it. To make laddus, heat 2 tbsp ghee and pour it on churma and mix well. Grease your palms with some ghee and take 1-2 tbsp of churma in your hand and roll it into round balls.

For Baati

Mix all the ingredients for baati and knead firm dough using little water and rest it for 5-10 minutes. Knead the dough again for 5-6 minutes. Divide the dough into 20 portions. You can make more or less baatis depending on the size of the baati you like. Shape each portion into an even sized ball and flatten the balls lightly using your thumb to make an indentation in the center of the baati.

Heat ghee/oil in a frying pan and fry the baatis till they are golden brown. Make sure to fry the baatis on a medium flame so that the baatis are cooked from inside too. Drain the baatis on absorbent paper and keep them aside.

To serve

Break baati in two pieces and pour a spoonful of melted ghee on top and serve with dal, churma, a wedge of lime and onion slices.

Raw Mango Rice (Kairi Ke Chawal)

Raw Mango Rice

Raw mango rice is the summer version of tamarind rice or lemon rice. Cooked rice is mixed with a paste made of raw mango, urad dal, chana dal and ground nuts.

Summers in Hyderabad can get super hot and my mom’s way to avoid getting into the kitchen is to cook dishes that can be made ahead and need very less time in kitchen before serving them. One of such dishes is the raw mango rice. It can not only be prepared ahead but is also good to beat the heat.


You can replace groundnuts with cashew nuts if you like. Some people also add heeng and grated coconut to the tadka. Green chilli is the only source of spice in this dish. You can add more or less green chillies based on taste and the spice level of the chillies you are using.


The quantity of raw mango depends on the sourness of the mangoes. Mix few table spoons of mixture at a time and keep tasting while mixing to get the desired taste.

You can prepare the mango paste in advance and store it in fridge for six to eight weeks. This is an excellent dish to transform leftover rice to a tangy treat.

Kairi ke Chawal


serves 2-3

  • 1.5 cup cooked rice
  • 4-5 tbsp oil
  • ¼ tsp cumin seeds
  • 10-15 curry leaves
  • 4-5 green chillies
  • 1 tsp urad dal
  • 2 tsp chana dal
  • 2 tbsp groundnut
  • 3 dry red chillies
  • ¼ tsp turmeric powder
  • 1 cup grated raw mango
  • Salt to taste


Heat oil in a kadhai or thick bottomed pan. Add cumin seeds. Once the seeds splutter, add curry leaves and green chillies. Saute and add urad dal and chana dal. Sauté and cook for 1 min or till the dals are lightly browned. Add ground nuts and dried red chillies. Cook for one more minute. Make sure the dals or groundnuts are not burned. Add the grated raw mango, turmeric powder, and salt. Mix well and cook for two minutes mixing in between. Switch off the gas and mix and let the mixture cool for 2-3 minutes. Mix few tablespoons of raw mango mixture at a time in the cooked rice until you get the desired tanginess. You can store any leftover mixture in the fridge for 1-2 months.

Mangalore Rasam (South Indian Lentil Soup)


Rasam is a south Indian soup which can be served as a part of meals or as an appetizer. This thin consistency lentil soup is usually tamarind based and the seasoning differs from region to region or rather home to home. There are dozens of types of Rasam. This is the Mangalore rasam which is one of the best recipes of my sister-in-law.  A very simple and flavorful companion for our sambar rice lunches on Sundays.

Rasam Ingredients

The base of this rasam is not tamarind. You can use tamarind too if you like. Fresher the ingredients, better the flavor of rasam. Especially fresh curry leaves and coriander add to the freshness of this lentil soup. Crush or tear the curry leaves before adding to the tadka.

Rasam is usually a part of south Indian meal and is served along with sambar and curd. Rasam can be prepared ahead of time and tastes best piping hot with rice and ghee.

Mangalore Rasam


Serves 4

  • ½ cup toor dal (split pigeon peas) cooked and mashed
  • 2 cups water
  • 2tbsp rasam powder
  • Lime juice to taste (I used 3 tbsp)
  • Salt to taste
  • 2 tbsp fresh coriander leaves chopped

For Tempering

  • 2 tbsp oil
  • ¼ tsp urad dal
  • ¼ tsp cumin seeds (jeera)
  • ¼ tsp asafetida (heeng)
  • 10-12 curry leaves
  • 2 inch piece of ginger (grated)
  • 2 green chillies slit
  • 1 tomato chopped


Heat oil in a kadhai or thick bottomed pan. Add cumin seeds, urad dal and asafetida. Add curry leaves, green chillies, and ginger. Sauté for few seconds. Add chopped tomatoes, little salt and cook for 1-2 minutes. Add rasam powder and mix well. Add little water (around 2-3 tbsp) and cook for 1-2 minutes. Add the cooked dal, 2 cups of water, lime juice, and salt. Mix well and cook for 3-5 minutes stirring occasionally. Add chopped coriander and serve hot with rice and ghee.