How To Make Dal Baati churma | Lockdown Chef
Recipe Information
Dal Baati Churma
Cultural Context
Dal Baati Churma hails from the arid region of Rajasthan, India, where it was traditionally a staple for nomadic tribes. This dish represents the resourcefulness of Rajasthani cuisine, utilizing simple ingredients to create hearty meals that are both nutritious and filling. Today, it is celebrated during festivals and family gatherings, showcasing the rich culinary heritage of the region, and has gained popularity across India and beyond, often served in restaurants and homes alike.
ghee
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil provides healthier fats while vegetable oil is more affordable.
yellow split peas
🥗Healthier: red lentils
💰Cheaper: chickpeas
Red lentils cook faster and are generally healthier, while chickpeas are often cheaper.
jaggery
🥗Healthier: honey
💰Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar is more economical.
whole wheat flour
🥗Healthier: almond flour
💰Cheaper: all-purpose flour
Almond flour is gluten-free and healthier, while all-purpose flour is more cost-effective.
In a pan, add 2 tsp oil. Add mustard seeds, cumin seeds, urad dal and chana dal. Saute for a minute.
Add curry leaves, green chillies, ginger garlic paste and saute for a minute.
Add salt, turmeric powder and rava and roast for 5 minutes.
Then add roasted oats, grinded into a flour and roast for another 5 minutes.
Transfer them to a bowl and add curd to it.
Add water gradually and mix well.
Cover and keep it aside for 15 minutes.
Then add more water if needed and 1 sachet of fruit salt or eno.
Whisk it well.
Grease your moulds and add the batter in them.
Take a cooker or deep pan, add 1 inch water and place a stand in it. Now place the filled moulds over the stand and cover and cook for 10-12 minutes, or till a skewer inserted comes out clean. If using a cooker, remove the whistle.
Once done, take out the idlis and toast them lightly on a greased pan.
In another pan, heat oil for shallow frying.
In a bowl, take boiled potatoes, add salt, red chilli powder, cumin powder, besan and green chillies. Mix well and form a dough.
Take small portions and make 3-4 aloo tikkis from it.
Shallow fry them in hot oil.
Lay one toasted idli slice, apply some tomato sauce, few onion rings, cabbage leaves, aloo tikki, tomato slice and coconut chutney. Cover with the other slice and serve hot!
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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