Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with panchmel or panch kutti dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving. Often a large batch of baatis is made and part of the dough is left unsalted. This unsalted dough then shaped into rounds and deep fried in ghee. Later these deep fried baatis are crushed and sugar or jaggery is mixed into them to make a sweet dessert- churma. The three together, simple though they sound, make a very filling meal. No Rajasthani festive or wedding menu is complete without this popular recipe.
Rajasthani food is synonymous with the Dal Baati Churma. It’s a heavenly concoction of dal (boiled lentils with spices), baati (wheat rolled into dough, either fried or baked) and churma (crushed wheat with ghee and sugar ). There are a variety of ways of eating the Dal Baati Churma, the most preferred ones is by dipping the baati into the dal and then into the churma or breaking the baati into small pieces and mixing it with the churma and dal. The richness of the flavours combine with each other and makes for a heavy but satisfying meal. Since Rajasthan is where the dish originated from, it’s only natural to find the best restaurants here, serving the most delicious Dal Baati Churma.
