GRILLED BATI CHURMA LADU

Posted on January 11, 2019

GRILLED BATI CHURMA LADOO, Rajstani Dal bati churma recipe.

FOR BATI-
Ingredients:
Wheat flour – 1 cup
Baking soda – 1/2 tsp
Clarified butter(Ghee) – 3 tbsp
Salt to taste

Milk for kneading

Grilling time – 12 minutes
Method:
1. In a bowl take wheat flour, baking soda, salt and one table spoon of ghee. Mix all the ingredients and add milk and knead it into a smooth dough and cover it with a lid. Keep it aside for 10 minutes.
2. After 10 minutes, make 14 small lemon sized balls out of the dough. Give the Bati a little press using the thumb. Grill the small balls for 6 minutes on a microwave stand, after  6 minutes change the side of the ball. Grill this side for another six minutes. Heat two tabletspoon of ghee on a pan and dip the bati in the ghee and coat it with the ghee The Rajasthani Bati is ready.

FOR CHURMA-
Ingredients:
Bati – 4
Sugar powder – 2 or 3tbsp
Cardamom powder – 1/2 tsp
Chopped dry fruits – 2 tbsp
Ghee – 1 tbsp
Method:
1. Crush the Bati using mortar- pestle or a mixture-grinder machine.
2. Collect the powder, add sugar powder, cardamom powder, dry fruits and ghee; mix all the ingredients. The Rajasthani Churma is ready.
You can make six ladoo out of the churuma.

FOR DAL(Lenthil)
Ingredients:
Yellow lenthil (Turr/arhar dal) – 1/3 cup
Split black gram (Urad dal)- 2 tbsp
Split bengal gram (Chana dal) – 1/4 cup
Chopped ginger – 1 tsp
Chopped green chili – 1/2 tsp
Chopped tomato – 1/2 cup
Red chili powder – 1/2 tsp
Coriander leaves – 1 tbsp
Cumin powder – 1/2 tsp
Coriander powder – 1/2 tsp
Cumin seeds – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Asafoetida (hing) – 1/2 tsp
Mustard oil – 1 tsp
Turmeric powder – 1/2 tsp
Dry red chili – 1
Ghee – 1 tbsp
Salt to taste
Method:
1. Crush the green chili and ginger and keep them aside.
2. Clean and wash all the three types of lenthils and take them in a pressure cooker. Add turmeric powder, hing, 1/4 tea spoon, ginger and green chili paste, tomato, oil, salt and water mix all the ingredients.
3. Secure the pressure cooker with a lid and cook it on high flame till the first whistle blows, lower the flame low and wait till the another whistle blows. The Dal is cooked.
4. Heat ghee in a pan add cumin seeds, fenugreek seeds, dry red chili and hing and wait for it to crackle. Upon hearing the crackling noise, transfer the boiled Dal into the same pan and boil it for one minute and add coriander leaves. The healthy Dal is ready.

The Rajasthani Dal, Bati and Churma is ready to be served.