Baked Stuffed Baati With Churma And Panchratna Dal Recipe
The spicy dal with the sweet churma along with crunchy batis, its such a treat, which steals the heart and delights the taste buds.
In association with Vivatta (ChakkiAtta)
Dal Baati Churma is a traditional Rajasthani treat. The spicy dal with the sweet churma along with crunchy batis, its such a treat, which steals the heart and delights the taste buds. A platter of semi-sweet Churma, spicy Dal and Baati, is one such traditional combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma.
Here it's my innovative recipe of baati as have stuffed or with delicious green peas stuffing with fennel seeds and coriander seeds and that really tastes awesome when it's served with spicy hot daal!
Serve Baked Stuffed Baati With Churma And Panchratna Dal with Masala Chaas for a weekend lunch.
If you like this recipe, you can also try other Rajasthani recipes such as
20 M
40 M
60 M
2 Servings
Ingredients
- 1 cup Whole Wheat Flour
- 1/4 cup Sooji (Semolina/ Rava)
- 4 tablespoons Ghee , Melted
- 1/2 cup Caster Sugar
- 1 tablespoon Badam (Almond) , chopped
- 1 tablespoon Pistachios , chopped
- 1/4 cup Chana dal (Bengal Gram Dal)
- 1/4 cup Arhar dal (Split Toor Dal)
- 1/4 cup Green Moong Dal (Split)
- 1/4 cup White Urad Dal (Split)
- 1 cup Tomato , chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1 tablespoon Coriander (Dhania) Leaves , finely chopped For tempering:
- 1 tablespoon Ghee
- 1 teaspoon Mustard seeds
- 2 Cloves (Laung)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Cinnamon Powder (Dalchini)
- Asafoetida (hing) , a pinch
- Curry leaves , as required
- 1 Kashmiri dry red chilli
- 1 Bay leaf (tej patta) For Baati:
- 1 cup Whole Wheat Flour
- 1/4 cup Sooji (Semolina/ Rava)
- 2 tablespoons Gram flour (besan)
- 3 tablespoon Ghee , melted
- 1 teaspoon Salt
- 1/2 cup Milk For stuffing
- 1 tablespoon Sunflower Oil
- 1 Green Chilli , finely chopped
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Coriander (Dhania) Seeds
- Asafoetida (hing) , a pinch
- 1 cup Green peas (Matar) , frozen
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- Salt , to taste For serving
- Lemon , sliced
- Green Chilli , sliced
- Papad
- Ghee , melted (as required)
How to make Baked Stuffed Baati With Churma And Panchratna Dal Recipe
To begin making the Baked Stuffed Baati With Churma And Panchratna Dal recipe , firstly we will make the churma. For Churma, in a mixing bowl take wheat flour, semolina and ghee, add water to form a stiff dough.Make patties with your palms with a indentation at the center. Prepare all and keep them aside.
The next step is to make the dal. Rinse the daals well and pressure cook for 5 whistles along with a pinch of turmeric powder, salt and 3 cups of water. Once pressure releases, mash it well with a laddle and set aside.
In a pan heat ghee, add the items listed under ‘To temper‘ and let it splutter. Then add tomatoes along with red chilli powder, turmeric powder, coriander powder and garam masala along with salt and saute for few minutes until the tomatoes becomes soft.
Now add mashed dal and mix well. Let the dal boil for 5 minutes, add little water if its too thick. Finally garnish with coriander leaves.
Next, we will make the Baati. In a mixing bowl, take all the ingredients listed under ‘BATI‘, mix well and knead it together to form a stiff dough.
Divide the dough into small balls and keep them aside. Now for stuffing, into medium sized pan, heat oil, add fennel seeds and coriander seeds. Add green chillies, and green peas.
Add salt, remaining dry ingredients and mix it well. Cook for 5-7 minutes and mash the peas using spatula and mix it well. Cook for another 5 minutes and switch off the flame, allow them to cool down.
Once it's completely cool, divide them into equal portions. Now flatten the baati and stuff one portion of the stuffing we made, and again flatten them using your palms. Prepare all the baatis likewise. Make a small indentation in the centre of the baatis using your thumb.
Preheat the microwave on 200 degrees. Place the Churma and Baatis into it and bake them first for 15 minutes.When beep sounds, turn over them and bake again for 15 more minutes. Let them cool down at room temperature. So your baatis are ready!
For Churma, once it is completely cool, break churma into small pieces and grind it using a mixer. Grind it a little coarse. Collect the mixture in a bowl, add castor sugar and mix well. Add almonds, pistachios along with ghee and give a quick mix. Churma is ready!
So your delicious treat is ready! Serve it with papad, green chilli, lemon slice and sudh deshi ghee!
Serve Baked Stuffed Baati With Churma And Panchratna Dal with Masala Chaas for a weekend lunch.
You can make churma a day before and refrigerate it. The baatis are meant to have cracks as we have a stiff dough. Use ghee generously thats the speciality of the dish!
If you don’t have microwave and you want to bake them, don’t worry! You could use a heavy bottom pan for this and place a strainer/channi inside it( if you have baati cooker or idli cooker with strainer plate then use that) Greasing the strainer will prevent baatis sticking to it. Keep turning them occasionally after every 10 -15 minutes. If in the initial turn baatis are stuck to the strainer – don’t worry use a tong to hold the strainer and with the help of a fork gently apply force to the baatis to turn them over. Baatis will be cooked in 30 – 35 minutes. Enjoy them with dal and churma.
Baked Stuffed Baati With Churma And Panchratna Dal Recipe is part of the Baking With Flour Contest
