The Marwari cuisine is primarily vegetarian and offers a fabulous variety of mouthwatering
dishes. It is rugged like their homeland, Rajasthans landscape and history desert,
gypsy people, war-like lifestyle. The cooking style used is mainly based on the
natural climatic conditions of the desert land from where the marwaris have originated.
Food that lasted for several days and that could be eaten without heating was preferred,
more out of necessity than choice. Now the same have become delicacies and are relished
by people across the world. Read More
Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma.
What started as a picnic food has become a distinctive cuisine of the State. It
consists of baatis or flaky round breads baked over firewood or over kandas (i.e.
cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an
electric oven as well. Bafla or steamed baatis are also very popular. But one thing
common for baatis, irrespective of their cooking technique is that they are always
served dipped in ghee accompanied with panchmel or panch kutti dal and churma. The
dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee
is mixed into the dal before serving. Often a large batch of baatis is made and
part of the dough is left unsalted. This unsalted dough then shaped into rounds
and deep fried in ghee. Later these deep fried baatis are crushed and sugar or jaggery
is mixed into them to make a sweet dessert- churma. The three together, simple though
they sound, make a very filling meal. No Rajasthani festive or wedding menu is complete
without this popular recipe. Preparation Time: 20 mins. Cooking
For the panchmel dal
dal (split Bengal gram)
dal (split green gram)
dal (split black lentils)
1 tbsp wholemoong
(whole green gram)
turmeric powder (haldi)
coriander (dhania) powder
(laung / lavang)
a pinch of
mango powder (amchur)
salt to taste
For the baatis (for 10 baatis)
whole wheat flour (gehun ka atta)
(Bengal gram flour)
4 tbsp melted
salt to taste
How to prepare
Clean and wash the dals and add 4 cups of water. Pressure cook for 3 to 4 whistles
or till the dals are cooked.
For the panchmel dal
In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala
with 3 tablespoons of water and mix well. Keep aside.
Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies
and asafoetida. When the cumin seeds crackle, add the prepared masala paste and
saut for 1 to 2 minutes.
Add the cooked dals, amchur, tamarind pulp and salt and simmer for 6 to 7 minutes.
Adjust the consistency of the dal before serving and if required, add some water.
For the baatis
Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
Divide the dough into 10 equal portions and shape each portion into an even sized
round. Flatten the rounds lightly using your thumb to make an indentation in the
centre of the baati.
Boil water in a broad vessel and drop the baatis in the boiling water. Cook for
15 to 20 minutes over a high flame.
When the baatis are done, drain and keep aside.
Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on
a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will
ensure that the baatis are cooked on the insides also.
Arrange the baatis on a serving plate, break each baati into two pieces and pour
melted ghee on the baatis.
You can cook the baatis in a gas tandoor (without boiling them).
- Bake the boiled baatis in a pre-heated oven at 200�C (400�F) for 10 to 15 minutes
turning them over occasionally.
- Or deep fry them in hot ghee instead of cooking them in a tandoor.