Warm, richly spiced, and built for a satisfying meal, dal baati recipe | rajasthani dal bati churma | dal baati in appe pan is a vegetarian rajasthani lunch made with wheat flour / atta, salt, and baking powder in about 90 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 70 minutes
  • Total time: 90 minutes
  • Yield: 3 Servings
  • Category: lunch
  • Cuisine: rajasthani

Ingredients

for bati:

  • 2 cup wheat flour / atta
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ¼ cup ghee / clarified butter
  • water to knead

for churma:

  • 2 tbsp of ghee / clarified butter
  • 3 tbsp powdered sugar
  • 2 tbsp cashew & almond (chopped)
  • ¼ tsp cardamom powder

for dal:

  • ½ cup moong dal / green gram dal
  • ¼ cup masoor dal / pink lentils
  • ¼ cup chana dal / bengal gram dal (soaked 30 minutes)
  • 3 cup water
  • 3 tsp ghee / clarified butter
  • 1 tsp mustard
  • 1 tsp cumin / jeera
  • pinch hing / asafoetida
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • 1 green chilli (slit)
  • 1 to mato (finely chopped)
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp garam masala
  • 1 tsp salt
  • 1 cup water
  • 2 tbsp coriander (finely chopped)

Method

  1. firstly, in a large bowl take 2 cup wheat flour, ¼ tsp salt, ¼ tsp baking powder and ¼ cup ghee.
  2. mix well making sure the dough is moist.
  3. now add water as required and knead the dough.
  4. pinch a small ball sized dough and roll with x impression.
  5. place the rolled bati in each mould of appe pan
  6. cover and cook on low flame for 30 minutes all sides.
  7. dip the bati in ghee for more soft bati from inside.
  8. finally, enjoy dal bati churma along with slices of onion and chilli.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.