Dal Bati Churma without Tandoor, Cooker or Oven I बीना ओवन, तंदूर दाल बाटी चूरमा I Pankaj Bhadouria

Get ready for a Rajasthani experience today with Dal Bati Churma!
We shall make the Dal Bati Churma without any tandoor or oven or cow dung cakes as it is traditionally made. The bati for the Dal Bati Churma will be made in an appa pan.
I have shared with you the traditional recipes for Dal Bati Churma but some people also like to use moong dal with skin in making the dal for the Dal Bati Churma. You can use any of the two.
Dal Bati Churma is a complete meal experience that can made for any special occasion.
Check out the video and do let me know in the comments how you liked it!


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Recipe :

Dal Bati Churma
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 3-4

Ingredients:
for bati:
2 cup wheat flour
¼ tsp salt
¼ tsp baking powder
¼ cup ghee / clarified butter
water to knead
for dal:
¼ cup yellow moong dal
¼ cup red masoor dal
¼ cup chana dal
¼ cup white urad dal
3 cup water
3 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 pinch asafoetida
1 onion, finely chopped
1 tsp ginger garlic paste
3 green chillies, slit
½ cup finely chopped tomatoes
½ tsp turmeric
1 tsp kashmiri red chilli powder
½ tsp garam masala
Salt to taste
1 cup water
2 tbsp coriander leaves, finely chopped
for churma:
1 cup crushed bati
2 tbsp ghee
4 tbsp powdered sugar
chopped cashew & almond
½ tsp cardamom powder

Method:
For the Dal:
Mix together the 4 dals, wash well and pressure cook for 4 cups water, salt to taste, turmeric powder and 1 tsp ghee for 4-5 pressures till the dal is done.
Heat the remaining ghee in a pan. add the cumin seeds, mustard seeds, asafoetida and allow to splutter. Add the chopped onions and sauté till lightly golden. Add the slit green chilies, and mix. add the powdered spices, mix and then the ginger garlic paste and sauté till fragrant. Add the chopped tomatoes, ¼ cup water and cook till the oil floats on top. Add the cooked dals, mix and cook for 3-4 minutes. Serve garnished with coriander leaves.
For the Bati:
Mix together the wheat flour, ¼ tsp salt, baking powder and ¼ cup ghee.
Rub well to get a bread crumb consistency.
Add water as required and knead a stiff dough.
Divide the dough inot lemon sized balls and make a X cut on one side.
Place the rolled bati in each mould of appe pan, cover and cook on low flame for 12-15 minutes till the bati is golden from all sides.
Remove the bati from the pan and immediately dip the bati in ghee. Serve.
For the Churma:
Crush 5 bati in a grinder to a coarse powder. Heat 2 tbsp ghee in a pan and add the crushed bati. Saute for 3-4 minutes. Remove from heat and add the cardamom powder. Cool completely and add the powdered sugar, chopped dry fruits and mix well.
Serve the Dal Bati Churma with Ghee.


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Timeline:
0:00 Intro
00:40 Ingredients for the Dal
1:19 Cooking the Dal
1:57 Ingredients for the Bati
2:15 Making the dough for the Bati
3:40 Cooking the Bati
5:55 Ingredients for the Tempering
6:32 Tempering the Dal
7:59 Ingredients for Churma
8:17 Making the Churma
9:00 Serving the Dal Bati Churma
9:20 Bloopers


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