Dal Baati Churma

Dal Baati Churma

True to the format of this site this is #Dairyfree, #Glutenfree, #whitesugarfree, #oilfree, #gheefree Dal Baati Churma 

The one dish that I have always loved from Rajasthani cuisine is this Dal Baati Churma. The protein filled spicy panchmel dal, carbs in the form of Baati and sweet Churma with nuts make it an uniquely flavoured one pot meal. It also provides ample nutrition. This dish bowled me over the first time I tasted it in Jaipur years ago. It never ceases to delight me till this day.

Generally, wheat flour goes to make Baatis. Though whole wheat flour is healthier than refined flour, those who are sensitive to gluten can stay assured that they can have gluten free version.

Ever since I became gluten sensitive, I make this with jowar flour. Today I tried adding Rajgira flour with Jowar flour and made this baati. Rajgira atta makes it healthier and soft.

Secondly, traditional Rajasthani recipe soaks the baatis in lot of ghee before consuming. Perhaps because, being an arid region, Rajasthan has extreme weather conditions and ghee helps you in keeping warm.

Of course, they say ghee is good in moderation. But again, it depends on how you look at it. For me, by default, I avoid ghee. So I brushed the baatis with coconut cream. However, if you feel so, you can use ghee. Though I wish you do not soak them in ghee ? but just brush ghee on top.

Lastly, the dal for this recipe refers to Panchmel Dal for which I have already posted the recipe. You can check the link here

Dal Baati Churma

I have used standard measuring cups for this recipe. 1 cup= 250 ml
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Rajasthan
Keyword: Dal, baati, Churma, panchmeldal, jowar flour, Rajgira flour,
Servings: 8 Baatis
Author: Rama G

For Baati


  • 1/2 cup Jowar flour
  • 1/2 cup Rajgira flour
  • 1 tbsp coconut milk
  • 1 tsp caraway seeds (ajwain / omam)
  • Salt to taste


  • Mix everything. 
  • Keep adding water slowly and knead to a tight dough. It should be stiff. 
  • Shape them into small lemon sized balls.
  • Switch on the gas and keep a steel wire rack on the flame. 
  • Keep the balls on the wire rack & roast baatis directly on the flame. Keep the flame low. 
  • Keep rotating them to make sure that they get cooked all over.
  • Roast them till they are crusty. This way, they have a rustic look.
  • Brush baatis with thick coconut milk / coconut cream. (Optional)  

For Churma


  • 2 baatis
  • 1/3 cup jaggery powder
  • 2 tbsp coconut milk
  • 1/8 tsp cardamom powder
  • 2 tbsp chopped almonds and cashews


  • Take 2 baatis and break into small pieces with your hands and blend in a mixer into a fine powder.
  • Dry roast the almond and cashew and add ground powder.
  • Dry roast till it becomes warm.
  • Switch off the gas and add the jaggery powder while the mixture is still warm.
  • Add cardamom for flavor and mix all. 
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Welcome to my blog


February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.


Healthy Eating ?

Rama Ganapathy