Dal baati churma
Preparation Time
30 minutes
Cooking Time
55 minutes
Difficulty Level
moderate
Meal Type
Dinner
Serves 4
Key Ingredients
- Sharbati atta (whole wheat flour)
About This Recipe
Dal baati churma is a whole meal from three preparations: hard wheat baatis baked in the oven, a dal to dip them in, and churma, the sweetened, ghee-crushed cousin of the baati dough, eaten last. The baatis here are made from sharbati gehu atta, the soft-milling wheat flour this recipe is built on, and the churma is the same dough baked and crushed with ghee and jaggery, the way desi ghee churma is made at home.
This version bakes the baatis in the oven, which gives an even, deep crust without the tending an open fire needs; the traditional method of frying them in hot ghee is noted in the steps. The dal is a single-dal version cooked in the pressure cooker until a grain crushes between two fingers, thickened enough to coat a baati rather than pour like soup.
The plate comes together quickly once the dough is kneaded: baatis in the oven, dal under pressure, churma crushed while both cook. Ghee appears in every part, so it is measured once and divided. Serve everything hot, and the dal and churma hold for up to two days in the fridge.
Ingredient List
Serving Size:
1x
2x
3x
For the baatis and churma
- Sharbati atta (whole wheat flour) — 2 1/2 cups
- Ghee (2 tbsp in the dough, 2 tbsp to dip, 3 tbsp in the churma, 1 tbsp in the dal) — 8 tbsp
- Salt (half in the dough, half in the dal) — 1 1/2 tsp
- Ajwain (carom) seeds — 1/2 tsp
- Water — 3/4 cup
For the dal
- Toor dal (arhar) — 1/2 cup
- Turmeric Powder — 1/2 tsp
- Water — 1 1/2 cups
- Cumin Seeds — 1/2 tsp
- Hing (asafoetida) powder — 1/4 tsp
- Red chilli powder — 1/2 tsp
For the churma
- Jaggery powder — 4 tbsp
- Cardamom Powder — 1/4 tsp
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Serving Suggestions
Serve the thali hot: dip each broken baati into the dal, then finish with churma eaten by the spoon, a small bowl of it per person. Green chutney, sliced onion, a lime wedge and a glass of chaas complete the plate. The sharbati atta roti recipe uses the same flour for an everyday phulka.
Tips for Cooking Dal baati churma
Knead the baati dough on the stiff side and rest it; a loose dough spreads in the oven. Push the churma crumbs through a sieve after crushing, or the jaggery clumps instead of coating. Bake the baatis until they sound hollow when tapped; underbaked centres stay doughy when they cool. Melt the ghee before measuring it into the dough, the dip, the churma and the dal.
Chef’s Note
The same dough makes both baati and churma, so bake a few extra and crush them after dinner. A plate of two baatis with the dal and a share of the churma comes to about 647 kcal, with 13.6 g of protein and 10.7 g of fibre, mostly from the atta and the dal.
Per serving (approx.): 647 kcal, protein 14 g, carbs 75 g, fat 32 g, fibre 11 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jun 25, 2026
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