Dal Baati Churma Recipe with A2 Ghee (Rajasthani Classic)
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By the Faimly Farm Team · Prep 30 min · Cook 1 hr · Serves 4 · A Rajasthani classic
Dal Baati Churma is the pride of Rajasthani cuisine — hard-baked wheat baatis split open and drowned in pure ghee, served with a spiced dal and a sweet, crumbly churma. It is hearty, festive food built around ghee, and no version tastes right without plenty of it. Here is how to make all three parts at home.
The Three Parts of the Dish
Dal Baati Churma is really three preparations served together: the baati (baked wheat balls), the dal (a spiced lentil mix), and the churma (sweetened crushed baati with ghee and jaggery). Ghee ties all three together.
Ingredients
For the baati: 2 cups whole wheat flour (atta), 1/4 cup semolina (sooji), 1/2 cup A2 ghee (melted, for the dough) plus more for dipping, 1/2 tsp ajwain (carom seeds), salt, water to knead.
For the dal: 1/2 cup mixed lentils (chana, toor, moong, urad), 1 onion, 2 tomatoes, 1 tsp ginger-garlic paste, turmeric, red chilli, coriander powder, 2 tbsp A2 ghee for tempering, cumin seeds, asafoetida, salt.
For the churma: crushed baatis, 1/4 cup jaggery or powdered sugar, 3 tbsp A2 ghee, cardamom powder, chopped nuts.
Method
1. Make the baati dough: mix atta, sooji, ajwain, salt, and 1/2 cup melted ghee. Rub the ghee in well, then knead a firm, tight dough with water. Rest 20 minutes.
2. Shape and bake: roll into balls, press a slight dimple, and bake at 180°C for about 40-45 minutes until golden and cracked, turning once. (Traditionally baked over coals.)
3. Cook the dal: pressure-cook the lentils with turmeric and salt. In ghee, temper cumin and asafoetida, saute onion, ginger-garlic, and tomato with the spices, then add the cooked dal and simmer.
4. Make the churma: crush a few baatis coarsely, then roast the crumbs in ghee, add jaggery, cardamom, and nuts, and mix well.
5. Serve: dip the hot baatis generously in melted ghee, split them, and serve with the dal poured over and churma on the side.
Why Ghee Is Essential Here
Dal Baati Churma is a celebration of ghee. The baati is dipped in it, the dal is tempered with it, and the churma is bound by it. Using genuine A2 ghee gives the dish its authentic richness and aroma — it is not a place to skimp.
The Faimly Farm Tip
For the best flavour, use pure A2 ghee at every stage. Our A2 ghee is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
Why is so much ghee used in Dal Baati Churma?
Ghee is central to the dish — baatis are dipped in it, the dal is tempered with it, and the churma is bound by it. Its richness defines the dish's authentic taste.
Can I bake baati in a regular oven?
Yes. Bake at around 180°C for 40-45 minutes until golden and cracked, turning once. Traditionally they are cooked over coals.
Which ghee is best for this dish?
Pure A2 cow ghee, ideally bilona-made, gives the most authentic aroma and richness.
What is churma?
Churma is coarsely crushed baati roasted in ghee and sweetened with jaggery or sugar, cardamom, and nuts.
Can I make it ahead?
The baatis and churma keep well; warm the baatis and re-dip in ghee before serving, and reheat the dal fresh.
Conclusion
Dal Baati Churma is Rajasthan on a plate — rustic, festive, and gloriously rich with ghee. Make all three parts, dip those baatis generously in pure A2 ghee, and you have a traditional feast worth gathering around.
Make it rich and authentic. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
