By Krati Purwar
September 6, 2024
Rajasthani dal bati churma is a staple dish consumed across the state as well as in many parts of India. If you have been trying to replicate its recipe at home, here is your guide to making soft and crispy bati for the delicacy.
1 cup atta ½ cup milk ½ cup rava or semolina Salt to taste 2 tbsp besan 1 tsp fennel seeds Ghee for deep frying 4 tbsp melted ghee ¼ tsp carom seeds
Add atta in a bowl and combine it with besan and rava.
Sprinkle salt, fennel seeds, and carom seeds. Add a dollop of ghee.
Pour milk and start kneading. Add some water or better curd to knead a soft dough.
Apply ghee on the surface and keep aside. After 20 minutes, divide it into smaller balls.
Flatten the balls and steam them until the surface turns brown and the toothpick comes out clean.
Once you are ready to serve, deep fry batis until the crust is crispy. Serve with dal and churma.