From Marwar Kitchens to Your Plate: Traditional Dal Bati Recipe

When you think of Rajasthani food, the image that instantly flashes is golden baatis swimming in a pool of pure desi ghee, surrounded by fiery dal, sweet churma, and sides of garlic chutney and raw onions. This is Dal Bati Churma – a dish so legendary that it was once served in royal thalis of Mewar and Marwar palaces and is now the pride of every Rajasthani household and dhaba across India.

Born in the arid deserts of Rajasthan where preservation of food was crucial, dal bati was a traveler’s and warrior’s meal – hard-baked baatis stayed fresh for days, dal could be quickly made with stored lentils, and leftover baatis were crushed into sweet churma. Today it is Rajasthan’s unofficial state dish and a must-have during festivals like Gangaur, Teej, and weddings.

What Exactly is Dal Bati?

• Bati – Round, unleavened whole-wheat bread balls traditionally baked in coal or cow-dung fire (now mostly in gas tandoor or oven). They are rock-hard on the outside and soft inside when crushed and soaked in ghee.
• Dal – A punchy, spicy mix of five lentils (Panchmel Dal) – toor, moong, masoor, chana, and urad – tempered with generous amounts of ghee, red chillies, and Rajasthani spices.
• Churma – Sweet crumbly mixture made from crushed baatis, ghee, jaggery/powdered sugar, and dry fruits – the perfect dessert companion.

Authentic Rajasthani Dal Bati Recipe (Serves 5–6)

Ingredients for Bati (20–22 pieces)

• 2 cups coarse whole wheat flour (mota atta – very important!)
• ½ cup semolina (sooji) – optional, for extra crunch
• ¾ cup melted desi ghee (yes, that much!)
• 1 tsp carom seeds (ajwain)
• 1 tsp salt
• ½ tsp baking soda (traditional recipes skip it, but helps in oven)
• Warm water or milk to knead (approx ½ cup)

Ingredients for Panchmel Dal

• ¼ cup each: toor dal, moong dal (split green), masoor dal, chana dal, urad dal (wash and soak 30 mins)
• 1 large tomato, finely chopped
• 1-inch ginger + 4–5 garlic cloves + 2 green chillies – crushed
• 1 tsp turmeric
• 1 tbsp red chilli powder (use Mathania or Kashmiri for authentic color)
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp amchur (dry mango powder) or lemon juice
• Salt to taste
• 4–5 tbsp ghee (minimum!)
• 2 whole red chillies + 1 tsp cumin + pinch of asafoetida for tadka

Ingredients for Churma

• 6–8 baked baatis
• ¾ cup powdered jaggery or boora sugar
• ½ cup melted ghee
• 2 tbsp chopped almonds & cashews
• 1 tsp cardamom powder

Step-by-Step Method

1. Making the Bati Dough

• Mix wheat flour, semolina, salt, ajwain, baking soda.
• Add melted ghee and rub with fingers till it resembles breadcrumbs.
• Knead into a stiff dough using minimal warm water/milk. Rest covered for 20–30 minutes.
• Divide into lemon-sized balls. Press lightly with thumb in the center (traditional mark).

2. Baking the Bati (Three Traditional & Modern Ways)

Traditional: Bury in hot sand/coals or cook over cow-dung cakes for 25–30 mins, turning occasionally. Gas Tandoor: 20–25 mins on medium flame, turning every 5 mins. Oven Method (most practical today):

• Preheat oven at 200°C.
• Place baatis on a tray, bake 25–30 mins till top gets cracks and light brown.
• Lower to 180°C and bake another 15–20 mins till fully cooked and hard.
• Immediately dip each hot bati in a bowl of melted ghee for 10–15 seconds. This is the secret to soft inner texture!

3. Preparing Panchmel Dal

• Pressure cook soaked mixed dals with turmeric, salt, and 4 cups water for 3–4 whistles.
• Heat 4 tbsp ghee, crackle cumin, asafoetida, dry red chillies.
• Add ginger-garlic-green chilli paste, sauté till golden.
• Add tomatoes + all dry spices. Cook till oil separates.
• Pour in boiled dal, add water to adjust consistency (should be slightly thin).
• Simmer 10 minutes. Finish with lemon juice and handful of chopped coriander.

4. Making Churma

• Crush 6–8 cooled baatis (by hand or mixer – coarse texture).
• Heat ghee, lightly roast the crushed bati for 3–4 minutes.
• Switch off flame, add jaggery/sugar, nuts, cardamom.
• Mix well while warm. Shape into laddoos or serve loose.

Serving the Royal Way

1. Crush 3–4 ghee-soaked hot baatis in a plate with hands (the satisfying crunch is therapy!).
2. Pour generous amount of piping hot dal over it.
3. Add a big dollop of churma on the side.
4. Serve with lehsun ki chutney (garlic-red chilli chutney), papad, raw onion rings, green chillies, and extra melted ghee on the table.

Pro Tips from Rajasthani Grandmothers

• Never compromise on ghee – this dish is a celebration of it.
• Use mota atta (coarse wheat flour) – regular atta makes bati soft and chewy.
• Baatis taste best when slightly over-baked and then soaked in ghee.
• Reheat leftover baatis in microwave or on tawa and dip again in hot ghee – they become even better the next day!
• For restaurant-style smokiness, give baatis a direct flame char after baking.

Dal Bati is not just food; it’s emotion, heritage, and pure indulgence on a plate. Make it once the authentic way, and you’ll understand why Rajasthanis say, “Ghee mein tali hui bati, swarg se bhi swadisht hoti hai!”

Jai Rajasthan! Try it this weekend and tag me in your photos – I promise it will become your family’s favorite too! 🔥