Dal Baati Churma

Dal Baati Churma

Dal baati churma is an Indian dish comprising dal (lentils) and baati (hard wheat rolls) and sweet churma. It's very popular in Rajasthan, Uttar Pradesh and Madhya Pradesh (especially in Braj, Nimar and Malwa regions).

It has three parts: dal, baati and churma.

Dal or lentils are cooked together after being soaked in water for a few hours. There may be a sweet and sour version of dal in some regions.

Baati is a hard bread made up of wheat flour commonly known as aata. Tennis ball-sized round balls of this dough are cooked in a well-heated traditional oven. When the baati becomes golden brown in colour, it is greased with ghee and is then served with dal, rava ladoo, rice, pudina chutney, kairi (raw mango) chutney, green salad with lots of onion, and fresh buttermilk (chass).

Churma is a popular Haryanvi, Rajasthani, Bihari, Uttar Pradesi, and Awadhi delicacy from India. It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up bajri or wheat flour baatis or rotis in ghee and jaggery. It is usually high in calories.

Dal Baati churma is a very delicious dish. I use to prepare it on special occasions. My whole family loved it.

  Recipe Servings: 3 - 4
  Cooking time: 60 Minutes


For Baati

  • Whole Wheat Flour (Aata) - 1.5 cup
  • Semolina - 1⁄4 cup
  • Cumin powder - 1⁄4 tsp
  • Ajwain (Carom seeds) - 1⁄4 tsp
  • Salt - taste
  • Melted Ghee - 2 tbsp
  • Water (to knead the dough) - as required

For Churma

  • Whole Wheat Flour - 1 cup
  • Semolina - 1⁄4 cup
  • Melted Ghee (for the dough) - 1⁄4 cup
  • Milk - 2 tbsp
  • Almond, Pistachio & Cashews (finely chopped) - 1⁄4 cup
  • Cardamom powder - 1/2 tsp
  • Powdered Sugar - 1⁄4 cup
  • Melted Ghee (for mixing into churma) - 2 tbsp

For Dal

  • Ghee or Oil - 2 tbsp
  • Mustard Seeds - 1 tsp
  • Dried Red Chillies - 2-3
  • Cumin Seeds - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Onion (chopped) - 1 medium
  • Ginger-Garlic paste - 1 tbsp
  • Green Chillies (finely chopped) - 2-3
  • Curry Leaves - 5-6
  • Tomato (chopped) - 1 large
  • Mixed Lentils  (a mix of Moong dal [Split Green gram], chana dal [Split Bengal gram], Toor dal [Split Red gram] and Urad dal [Split Black gram]; you can also just use 1 single type of dal instead) - 1 cup
  • Water - 2 cups or as required
  • Garam Masala - 1 tsp
  • Lemon Juice - 1 tsp
  • Salt - to taste


For Baatis

  • In a large mixing bowl, combine wheat flour, semolina, ajwain, cumin powder and salt. Add melted ghee and mix well into crumbs.

  • Add water slowly and knead the crumbs well into a firm dough. Cover the dough and set it aside for about 30 minutes.

  • Make lemon sized balls of the baati dough. Knead each ball well till it gets smooth.

  • Place the baati on a baking sheet and repeat the same process till all the dough is formed into baatis.

  • Make sure to place the baatis about 1" apart on the baking sheet.

For the Churma

  • In another large mixing bowl, combine wheat flour, semolina and melted ghee into crumbs.

  • Add milk slowly and knead the crumbs well to make a stiff dough. Cover the dough and set it aside to rest for about 30 minutes.

  • Preheat the oven to 180° C for around 10 minutes.

  • Divide the dough for the churma into two equal parts.

  • Roll the dough into a ball and place it on a rolling board. Roll it out into a thin flat bread or roti with the help of a rolling pin.

  • Set these roti alongside the baati on the baking sheet. Repeat the same process with the second half of the dough.

To bake and prepare Baati and Churma

  • Place the tray in the preheated oven and bake the baatis and rotis for about 15 - 18 minutes or till they turn into golden brown.

  • Halfway through the baking time, turn the baatis and rotis over once to ensure even baking.

  • Once it gets done, remove the baked baatis onto a serving tray and brush them with melted ghee.

  • Also remove the rotis and keep them aside on a plate to cool down.

  • Once the rotis have cooled down, break them into small pieces and place them in a food processor.

  • Buzz them into a grainy crumb to make churma.

  • Transfer it into a mixing bowl and add the roughly chopped cashews, pistachios and almonds. Also add cardamom powder and powdered sugar into it. Mix it well.

  • Add the melted ghee into it and mix again until well incorporated.

For  Dal

  • Wash the lentils properly with water. Soak them in water and keep it aside for later use.

  • Heat oil or ghee in a pressure cooker on a medium flame and add mustard seeds. Let them splutter.

  • When they splutter, add the dry red chillies, cumin seeds, turmeric powder, chopped onions, finely chopped green chillies, ginger-garlic paste, salt, and curry leaves.

  • Cook them till the onions turn translucent. Stir in between.

  • Then add chopped tomatoes. Cook them for about 2 minutes.

  • Now add soaked mixed dal or lentils, water and garam masala into it.

  • Mix well and cover the cooker with the lid.

  • Pressure cook on high flame. When steam starts to escape from the valve, switch to the medium flame and let it cook for 4 whistles or for 7 minutes.

  • Once done, keep the pressure cooker aside and let the pressure inside the cooker come down.

  • Once the pressure is down, open the lid and add lemon juice into it and mix well.

To serve

  • Break the baatis and place them on a serving plate. Pour hot dal over it, drizzle ghee and you may sprinkle chopped coriander over it. Have it with churma.

  • Serve hot.