![\"\"](\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/2016\/01\/10628412_10152884894586419_4729586966831530183_n-1.jpg?resize=474%2C328&ssl=1\")
<\/p>\n<\/p>\n
As children, we’d wait for our mother to make this mouth-watering\u00a0Rajasthani dish. Traditionally baked over charcoal, we would bake it in an oven, and I still remember the excitement every time she would open the oven door.<\/p>\n
My mom stuffed it with different fillings – potato, cheese, and that would only add to the excitement. The fact that this is served with two curries, one of which happens to be a favourite – gatte ki subzi, only made things better.\u00a0Most of the times the meal would end with churma<\/em>, which we would somehow manage to stuff into our very full stomachs simply because it was so tasty.<\/p>\n If you ever have an opportunity to eat this dish in a village or a Marwari<\/em> household, skip breakfast and lunch and go for it. It is sometimes served with the baatis<\/em>\u00a0dunked in a bucket of ghee, but it is an experience you won’t regret!<\/p>\n So, here goes mom’s recipe for one of my favourite childhood memories.<\/p>\n 400 gm whole wheat flour (atta) [can add 2 tbsp sooji. we don\u2019t) Green gram, split, with skin – 1 cup To season: Besan ( Bengal gram flour) – 1 cup For gravy: Baked baatis (in flattened shape) -2 Looks like too many things to make? It just needs a little bit of planning, and you can have the entire meal ready within an hour and a half.<\/p>\n Let\u2019s go through the steps. Knead the flour for baati with all the ingredients, place them in the oven and set\u00a0a timer for 30 minutes. This is important because we are going to be busy with other things and it is easy to forget to turn the battis<\/em> upside down for further fifteen minutes of baking.<\/p>\n Put\u00a0\u00a0all the ingredients for the dal in\u00a0the pressure cooker and\u00a0pressure cook it for eight minutes<\/p>\n Keep the water for boiling gattas on the stove and mix the besan with other ingredients and by this time, the water is boiling. Reduce the flame and slide the besan ropes into the boiling water.<\/p>\n Meanwhile the dal is cooked for eight minutes in the pressure cooker. Remove from the flame and let it cool. Chop the ginger, garlic and put the red chilli powder in water.<\/p>\n Grate the tomatoes. Beat the curds for gatta sabzi.<\/p>\n The besan ropes have developed the crust by now (takes about eight minutes). Drain them from water and cut them into slices.<\/p>\n The timer will go off now. Open the oven and turn all the baatis upside down and keep the timer for fifteen minutes now.<\/p>\n Go ahead and finish making the gatta sabzi.<\/p>\n Open the pressure cooker and season the dal.<\/p>\n The baatis are ready now, so are the dal and gatta sabzi. Set the table with all the things, and before you sit down to eat, break the two flat baatis into pieces and keep on a plate to cool down. After you finish your dal baati gatta sabzi, go ahead and make the churma and enjoy the sweet dish now!<\/p>\n","protected":false},"excerpt":{"rendered":" As children, we’d wait for our mother to make this mouth-watering\u00a0Rajasthani dish. Traditionally baked over charcoal, we would bake it in an oven, and I still remember the excitement every time she would open the oven door. My mom stuffed it with different fillings – potato, cheese, and that would only add to the excitement. … Continue reading Dal Baati Gatta Churma<\/span> Ingredients:<\/strong><\/h2>\n
Baati
\n<\/strong><\/h3>\n
\n\u2153 tsp baking soda
\n2 tbsp ghee
\nSalt to taste
\nWater<\/p>\nDal
\n<\/strong><\/h3>\n
\nGreen gram, split, without skin – 2 tsps
\nUdad dal ( black gram without skin) – 2 tsps
\nBengal gram (chana dal) – 3 tsps
\nSalt to taste
\nAsafoetida – a pinch
\nTurmeric powder – \u00bd tsp
\nCoriander powder – 1 tsp
\nWater – 2 \u00bd cups<\/p>\n
\n<\/strong>Ghee – 1 tbsp
\nGarlic – 5 flakes cut into small pieces
\nGinger – \u00be tsp cut into strips
\nRed chilli powder – \u00bd tsp in 1 tbsp water<\/p>\nGatte ki Subzi:
\n<\/strong><\/h3>\n
\nBaking soda – a pinch
\nSalt to taste
\nOil – 2 tsps
\nWater
\nCut coriander leaves and garlic – 1 tsp each (optional)<\/p>\n
\n<\/strong>Ghee – 1 tbsp
\nMustard seeds – \u00bd tsp
\nTomatoes -2 big, grate them
\nCurds – \u00bd cup
\nTurmeric powder – 1\/3 tsp
\nRed chilli powder – \u00bd tsp
\nCoriander piwder – \u00be tsp
\nGaram masala powder – 1\/3 tsp
\nCoriander leaves to garnish<\/p>\nChurma:<\/strong><\/h3>\n
\nSugar -75 gms
\nMelted ghee – 1\/2 cup
\nCardamom powder – 1\/2 tsp<\/p>\nInstructions:<\/strong><\/h2>\n
\n
![\"\"](\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/shape-battis1.jpg?resize=474%2C212&ssl=1\")
Two of the portions can be flattened, to make churma later.<\/p>\n\n
![\"\"](\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/baked-battis.jpg?resize=474%2C267&ssl=1\")
<\/p>\n\n
Dal:<\/strong><\/h3>\n
\n
![\"\"](\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/dal1.jpg?resize=474%2C295&ssl=1\")
<\/p>\nGatta sabzi<\/strong><\/h3>\n
\n
![\"\"](\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/gatta.jpg?resize=474%2C301&ssl=1\")
<\/p>\n\n
Churma<\/strong><\/h3>\n
\n
![\"\"](\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/broken-batti.jpg?resize=474%2C290&ssl=1\")
<\/p>\n\n
![\"\"](\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/churma.jpg?resize=474%2C268&ssl=1\")
<\/p>\nDal baati gatta sabzi, churma<\/strong><\/h3>\n