Dal Baati Choorma

Published On September 10, 2016
In Article
By Geeta Temani
3 comments

Prep Time
20 Minutes
Cook Time
60 Minutes
Difficulty Level
Advanced

Ingredients

Moong Dal: 1 cup
Channa Dal: 1/4 cup
Spices - Jeera (Cumin Seeds), Heeng(Asafoetida), Haldi(Turmeric Powder), Dhaniya (Coriander powder), Salt, Red Chilly Powder, Garam Masala
Whole Spices: Tej Patta, Black Pepper, Laung
Ghee: 2 tablespoons
Jau ka atta: 1 cup (for Missi Baati)
Besan: 1/4 cup
Spices: Salt, Heeng (Asafoetida), Saunf (Fennel Seeds), Red chilly, Crushed Dhaniya (Coriander), Black Pepper
Ghee: 1 tablespoon
Wheat Flour: 2 cups (for aloo matar baati)
Salt, Ajwain, Ghee: 2 tablespoons
For Masala (Filling)
Peas: 1/2 cup, Boiled Potatoes: 4, Salt, Heeng(Asafoetida), Saunf (Fennel Seeds), Garam Masala, Haldi (Turmeric Powder), Red Chilly Powder, Amchur (Raw Mango Powder), Black Salt, Chopped Green Chilly, Ginger, Coriander leaves
For Saada Baati: Mota Atta (Coarse Wheat Flour): 2 cups
Baking Powder: 1/4 teaspoon, Salt, Ajwain, Ghee: 2 tablespoons, Dahi (Curd): 1/4 cups
For Besan ka Choorma
Besan: 1/2 cup, Boora (Powdered Sugar): 1/2 cup, Ghee: 1/2 cup, Dry Fruits as per taste, Cardamom (Elaichi) powder: 1/4 teaspoon, Milk for making dough
gehu ka churma same as besan ka ,,, replace gehu ka atta with besan
mirch ke tapore -----green chili, 1 cup
spices--- salt , asafoetida , fennel seeds , red chili , crushed dhaniya and black pepper dana methi , kalunji and amchur
2 tbsp oil
rice -1 cup water -4 cup

Instructions

For Dal: Soak dal for 30 min, after washing it.
Cook dal in a pressure cooker with salt, turmeric, ginger, green chili, whole masala ( 3 whistles in pressure cooker )
For Tadka: Heat ghee in a pan , Add asafoetida, cumin seeds, red chili powder, dhaniya powder and some water, Then add chopped coriander leaves.
Add tadka in dal and serve with lemon juice.
For Choorma: Mix besan and ghee (2 sp ) well , rub with hands well and make a tight dough . Make muthiya and bake in gas oven on medium, Check and flip regularly and once it is cooked, cool them.
Crushed the baked muthiya in mixer (dardara) and mix hot ghee in it. Now add crushed sugar and dry fruits as per your choice
You can make whole wheat flour (aate) ka choorma same as we made besan ka.
For Missi Baati: Mix all ingredients and make soft dough rest for 10 min. Make small size balls
FOr Saada or Plain Baati: Mix all ingredients and make soft dough with luke warm water and rest for 10 min. Now make small size balls.
For Masala Baati : Mix all ingredients and make soft dough. For masala, mix all ingredients. You can add kaju, kishmish or anaar as per your choice.
Take a small size dough and flatten it with hands like puri. Now place masala in between and close all edges like we do in a modak.
Preheat gas oven and put all baati in it . Flip and check regularly so baati is cooked all over.
When the baatis get nice golden color,take them out and dip in ghee
For Tipore: Heat oil in a pan. Give tadka of asafoetida, cumin seeds, kalaunjee , dana methi , fennel seeds. Add gut green chilli and stir for couple of minutes. Now add powdered masala and 2 tbsp of milk. Cook with covered lid for 2 minutes.
Spicy Mirch or Chili is ready.
For Rice: Soak rice for 30 minutes and boil 4 cup of water . Cook rice and drain extra water
Pour some ghee over it
Now your special Rajasthani Thali is ready to be served and enjoyed.

Servings : 6
Ready in : 90 Minutes
Recipe Type : Dinner, Lunch