Indulge in Tradition: Exploring the Iconic Rajasthani Delight of Dal Batti Churma

Indulge in Tradition: Exploring the Iconic Rajasthani Delight of Dal Batti Churma
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Of course! Dal Batti Churma is a well-known and iconic dish from Rajasthan that consists of three elements: Dal (lentil curry), Batti (baked dough balls) and Churma (sweetened crumbled wheat). This dish is a delightful combination of savory and sweet flavors. Here is a recipe that will guide you through the preparation of all three components of this classic Rajasthani dish:

Dal (Lentil Curry):


  • 1 cup yellow split gram lentils (chana dal)
  • 1/4 cup split black gram lentils (urad dal)
  • 1/4 cup split pigeon peas (toor dal)
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, chopped
  • 1-inch ginger, grated
  • 4-5 garlic cloves, minced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish
  • 2 tablespoons ghee (clarified butter)
  • Water


  1. Rinse the lentils thoroughly and soak them in water for about 30 minutes.
  2. In a pressure cooker, add the soaked lentils, chopped tomatoes, green chilies, ginger, garlic, turmeric powder, and salt.
  3. Pour enough water to cover the lentils and pressure cook for about 4-5 whistles or until the lentils are cooked and soft.
  4. Once the pressure releases, mash the lentils slightly with the back of a spoon or a masher. Set aside.
  5. In a separate pan, heat ghee and add cumin seeds. Let them splutter.
  6. Add chopped onions and sauté until they turn translucent.
  7. Stir in red chili powder, coriander powder, and garam masala. Sauté for a minute.
  8. Add the cooked lentil mixture to the pan and simmer for a few minutes, allowing the flavors to blend.
  9. Garnish with fresh coriander leaves and keep the dal warm until serving.

Batti (Baked Dough Balls):


  • 2 cups whole wheat flour (atta)
  • 1/2 cup semolina (sooji)
  • 1/4 cup ghee (clarified butter)
  • 1/2 teaspoon carom seeds (ajwain)
  • Salt to taste
  • Water for kneading


  1. In a mixing bowl, combine whole wheat flour, semolina, ghee, carom seeds, and salt.
  2. Gradually add water and knead the mixture into a stiff dough.
  3. Divide the dough into small portions and shape them into round balls.
  4. Preheat the oven to 350°F (180°C).
  5. Place the dough balls on a baking tray and bake for about 25-30 minutes or until they turn golden brown and cooked through.
  6. Remove from the oven and brush the baked battis with ghee for added flavor.

Churma (Sweetened Crumbled Wheat):


  • 1 cup whole wheat flour (atta)
  • 4-5 tablespoons ghee (clarified butter)
  • 1/2 cup powdered jaggery or sugar
  • 1/2 teaspoon cardamom powder
  • Chopped nuts (optional) for garnish


  1. Heat ghee in a pan and add the whole wheat flour.
  2. Roast the flour on low-medium heat until it turns golden brown and emits a nutty aroma. Keep stirring continuously to prevent burning.
  3. Once the flour is roasted, remove it from heat and let it cool.
  4. Add powdered jaggery or sugar, cardamom powder, and chopped nuts (if using) to the roasted flour.
  5. Mix everything well to combine and create a crumbly texture.


Serve the Dal, Batti, and Churma together on a plate. Traditionally, the baked battis are dipped in ghee before serving with the dal, and the sweetened churma adds a delightful contrast to the savory flavors of the dish.

Enjoy this authentic Rajasthani delicacy with a blend of flavors and textures that make it a true representation of the vibrant cuisine of India’s desert state!

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