Rajasthani cuisine is a splendid array of colorful, spicy and unique dishes. Rajasthani food is incomplete without the mention of the famed Dal-Bati-Churma, a distinctive dish of the state. A delicious, rich, flavorful and a whole meal in itself.
Bati is the flaky round wheat bread baked over firewood or over kandas (cow dung), and here in US, conventional oven. Batis can be baked in gas tandoor or an electric oven as well. You can also drop the batis in boiling water and allow them to cook for 15-20 minutes. Drain, and cook directly over stove top to give the crispy brown outer layer. Traditionally the Batis are plain, but variations may include various kinds of fillings, including onions, peas,mix vegetables, etc. But one thing is common for batis, irrespective of their cooking or filling technique, is , that they are always served dipped in "GHEE"
Dal (Panchmela Dal), is the lentil soup served with Batis which includes five lentils cooked all together with spices and more Ghee.
Churma is made using unsalted dough shaped into small rounds and deep fried in Ghee. Later these deep fried balls or batis are crushed and mixed with sugar or jaggery to get this sweet traditional dessert.
This is a dish that many people acquire a taste to. Many people do not like it the first time they have it. But eat it 2-3 times and i am sure you'll be hooked for life!
No Rajasthani festival or wedding menu is complete without this popular recipe.