Baked Stuffed Baati with Churma and Panchratna Dal

Baked Stuffed Baati with Churma and Panchratna Dal Recipe

Dal Baati Churma is a quintessential dish from the heart of Rajasthan, a true celebration of flavors. This traditional Rajasthani delicacy combines three distinct elements: the crispy, golden baatis, a hearty, spicy dal, and the sweet, nutty churma. The contrast of textures—crunchy baatis drenched in hot dal and paired with the sweet, aromatic churma—is nothing short of comforting. This dish is not just a meal; it’s an experience, a celebration of the rich culinary heritage of Rajasthan. Perfect for a festive lunch or a special weekend gathering, this dish promises to steal your heart with every bite.

Cuisine: Rajasthani

Course: Lunch

Diet: Vegetarian

Ingredients for Panchratna Dal

Ingredient	Quantity
Whole Wheat Flour	1 cup
Sooji (Semolina/Rava)	1/4 cup
Ghee (melted)	4 tablespoons
Caster Sugar	1/2 cup
Whole Almonds (chopped)	1 tablespoon
Pistachios (chopped)	1 tablespoon
Chana dal (Bengal Gram)	1/4 cup
Arhar dal (Split Toor)	1/4 cup
Green Moong dal (Split)	1/4 cup
White Urad dal (Split)	1/4 cup
Tomato (chopped)	1 cup
Turmeric powder (Haldi)	1/2 teaspoon
Red Chilli powder	2 teaspoons
Coriander Powder (Dhania)	1 teaspoon
Garam masala powder	1/2 teaspoon
Fresh Coriander Leaves	1 tablespoon (chopped)

For Tempering:

Ingredient	Quantity
Ghee	1 tablespoon
Mustard seeds (Rai/Kadugu)	1 teaspoon
Cloves (Laung)	2
Cumin seeds (Jeera)	1/2 teaspoon
Cinnamon Powder (Dalchini)	1/2 teaspoon
Asafoetida (Hing)	A pinch
Curry leaves	As required
Kashmiri dry red chilli	1
Bay leaf (Tej Patta)	1

Ingredients for Baati

Ingredient	Quantity
Whole Wheat Flour	1 cup
Sooji (Semolina/Rava)	1/4 cup
Gram flour (Besan)	2 tablespoons
Ghee (melted)	3 tablespoons
Salt	1 teaspoon
Milk	1/2 cup

Ingredients for Stuffing

Ingredient	Quantity
Oil	1 tablespoon
Green Chilli (chopped)	1
Fennel seeds (Saunf)	1 teaspoon
Coriander seeds (Dhania)	1 teaspoon
Asafoetida (Hing)	A pinch
Green peas (Matar, frozen)	1 cup
Turmeric powder (Haldi)	1 teaspoon
Red Chilli powder	1/2 teaspoon
Coriander powder (Dhania)	1 teaspoon
Salt	To taste

For Serving:

Ingredient	Quantity
Lemon (sliced)	As required
Green Chilli (sliced)	As required
Papad	As required
Ghee (melted)	As required

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Instructions:

Making the Churma:

Prepare the Dough for Churma:
- In a large mixing bowl, combine whole wheat flour, semolina (sooji), and melted ghee. Gradually add water to knead into a stiff dough.
- Once the dough is ready, shape it into small patties. Press a little indentation at the center of each patty using your thumb. This will help them cook evenly. Set the patties aside.

Making the Dal:

Pressure Cook the Lentils:
- Rinse the chana dal, arhar dal, green moong dal, and white urad dal thoroughly. Add them to a pressure cooker with a pinch of turmeric powder, salt, and about 3 cups of water.
- Close the lid and cook for 5 whistles. Once done, release the pressure and mash the cooked dal using a ladle. Set the dal aside.
Prepare the Tempering:
- In a pan, heat ghee and add the tempering ingredients: mustard seeds, cloves, cumin seeds, cinnamon powder, and a pinch of asafoetida (hing). Allow the spices to splutter and release their flavors.
- Add the chopped tomatoes, followed by red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Cook the mixture until the tomatoes soften.
Cook the Dal:
- Add the mashed dal to the pan, mix well, and let the dal simmer for about 5 minutes. If the dal becomes too thick, you can add a little water to adjust the consistency.
- Garnish with chopped coriander leaves and set aside.

Making the Baati:

Prepare the Baati Dough:
- In a separate bowl, combine whole wheat flour, semolina, gram flour (besan), melted ghee, salt, and milk. Knead everything together into a stiff dough.
- Divide the dough into small portions and roll them into balls. Set them aside.

Preparing the Stuffing:

Cook the Stuffing:
- In a medium-sized pan, heat oil and add fennel seeds and coriander seeds. Once they splutter, add chopped green chilies and green peas.
- Add salt, turmeric powder, red chili powder, coriander powder, and asafoetida (hing). Stir well and cook for about 5-7 minutes.
- Mash the peas with a spatula and continue cooking for another 5 minutes. Once the stuffing cools, divide it into equal portions.
Stuff the Baatis:
- Flatten each baati ball and place a portion of the cooled stuffing in the center. Fold the edges over the stuffing and shape them back into balls.
- Press a small indentation at the center of each stuffed baati using your thumb to help it cook evenly.

Baking the Baati:

Bake the Baatis:
- Preheat your microwave or oven to 200°C (392°F). Place the stuffed baatis on a baking tray and bake them for 15 minutes.
- After 15 minutes, turn the baatis over and bake them for another 15 minutes until they are golden brown and crispy.
- Let them cool down at room temperature.

Making the Churma (Final Touch):

Prepare the Churma:
- Once the baatis are cool, break them into small pieces and grind them in a mixer or food processor until they are coarsely ground.
- Transfer the ground churma to a bowl, add caster sugar, chopped almonds, and pistachios. Drizzle some melted ghee over the churma and mix everything well. Your churma is now ready.

Serving:

Assemble and Serve:
- Serve the Baked Stuffed Baati with Panchratna Dal along with churma. Garnish the dal with fresh coriander leaves.
- Pair this delectable Rajasthani meal with a side of papad, fresh lemon slices, and green chilies. A dollop of ghee on top of the baatis will elevate the flavors even more.

This Baked Stuffed Baati with Churma and Panchratna Dal makes for an unforgettable lunch, perfect for weekends or any special occasion. Enjoy the rich, comforting flavors of Rajasthan with every bite!

Serving Suggestion:
For an authentic experience, serve this dish with Masala Chaas (spiced buttermilk) for a complete meal that’s sure to delight your taste buds.