Masala & Coriander Oats Dali Baati with Churma

Masala & Coriander Oats Dal Baati with Churma Recipe

From the kitchens of Rajasthan comes this rich and famed Dal Baati Churma recipe. The Dal is high on nutrient value as it combines 5 different types of pulses/lentils with the healthy Saffola Oats. It is served along with the delicious wheat Baati and topped with sweetness of Churma.

Cooking time
45 min
Preparation time
15 min
Serves
5
4
4
3

foodie_meter

32

Fit Foodie Recipe Score

25

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than the regular recipe since more variety of dals have been used

Ingredients

 

For the Panchmel Dal

 

 

  • 1/3 cup chana dal (split Bengal gram)
  • 1/3 cup toovar (arhar) dal
  • 1/3 cup moong dal (split green gram)
  • 1 tbsp urad dal (split black lentils)
  • 1 tbsp whole moong (whole green gram)
  • 200gm Saffola Masala Oats Masala & Coriander
  • 3 tsp chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1 tsp coriander (dhania) powder
  • 1/2 tsp garam masala
  • 3 cloves (laung / lavang)
  • 2 bay leaves (tejpatta)
  • 1 tsp cumin seeds (jeera)
  • 2 green chillies, slit
  • a pinch of asafoetida (hing)
  • 2 tsp dried mango powder (amchur)
  • 2 tsp tamarind (imli) pulp
  • 1 tbsp Saffola Oil
  • salt to taste

 

 

For the Baatis (for 10 baatis)

 

 

  • 1 cup whole wheat flour (gehun ka atta)
  • 1/2 cup semolina (rava)
  • 2 tbsp besan (Bengal gram flour)
  • 8 tbsp Low fat milk
  • salt to taste

 

 

Churma 

 

 

  • 1 cup whole wheat flour (gehun ka atta)
  • 1/4 cup semolina (rava)
  • 6 almonds (badam), slivered
  • 1/4 tsp cardamom (elaichi) powder
  • 3tbsp Honey
  • 4 tbsp ghee

How to make Masala & Coriander Oats Dal Baati with Churma

 

For the Panchmel Dal

 

 

  • Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked
  • In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside
  • Heat Saffola oil 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 5 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 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

 

 

How to Proceed

 

 

  • Pour hot panchmel dal over the baatis.
  • Serve hot with churma.

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Comments

Nice and yummy recipe with good explana...

Nice and yummy recipe with good explanation

Apr 28, 2015

4
Average: 4 (1 vote)
3

I love to be with this side

I love to be with this side

Apr 27, 2015

4
Average: 4 (1 vote)
3

hello

hello

Apr 26, 2015

4
Average: 4 (1 vote)
3
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