Padhaaro Maare Desh

Rajasthan is a state where you will find different kind of people, food and cultures...

The food of Rajasthan is inspired by the use of dairy products like ghee, milk and buttermilk and meats. According to the geographical location of the state, it lacks in water and green leafy vegetables, thus it uses dried berries like Ker, Sanghar, Debra.      

The cuisine of Rajasthan is also influenced by the Rajput’s of the state. The Rajput’s mostly consumed game hunted by them. Cooking the game was considered as a very great skill as everyone could not clean and cut the game. Sometimes the king cooked himself the game for some chosen guest.

The Maheshwari clan is known for their vegetarian cuisine and the comprised 85% of the state. Their food included ‘mangodi’                                                                                                                                                                                                                                                                                made from mung dhal and then crispy fired. ‘Gatte ka saag’ is another savory from the state.

The most popular dish of Rajasthan is ‘Dal Batti Churmma’ hard roasted ball of wheat that are cracked open and eaten with spicy dal and plenty of ghee and in the end churmma is eaten. Dal Batti is also the name of a small festival where loved ones are invited for a feast, usually 60 different variety of dishes are prepared it is similar to a modern day Sunday brunch but it is celebrated in a more lavish way.

Scroll down for the recipe for Dal Batti Churmma

Recipe courtesy – Hebbars Kitchen  

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 tomato, 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

INSTRUCTIONS

Firstly, in a large bowl take 2 cup wheat flour, ¼ tsp salt, ¼ tsp baking powder and ¼ cup ghee.

Mix well making sure the dough is moist.

Now add water as required and knead the dough.

Pinch small ball sized dough and roll with x impression.

place the rolled bati in each mould of appe pan

cover and cook on low flame for 30 minutes all sides.

Dip the Batti in ghee for softer Batti from inside.

Finally, enjoy dal bait churmma along with slices of onion and chilli.