Rajasthani Dal Baaple Churma Recipe
A vegetarian Rajasthani recipe with whole wheat flour, sooji (semolina/ rava), tablespoons ghee - melted. Ready in 1h, serves 2.
Curated byPriyanka Rathore🇮🇳
Instructions
24 steps- 1
To begin making the Rajasthani Daal Baaple Churma recipe, we will first make the churma
- 2
In a mixing bowl take wheat flour, semolina and ghee, add water to form a stiff dough
whole wheat flour(1 cup)tablespoons ghee - melted(4)ghee(1 tablespoon)whole wheat flour(1 cup)tablespoons flour (besan)(2 gram)tablespoons ghee - melted(3)water - as requiredghee - melted as required - 3
Make patties with your palms with a indentation at the centre as shown in the picture
- 4
Heat ghee (you can use oil too) and deep fry the patties in hot oil till golden brown
tablespoons ghee - melted(4)tablespoons pistachios - chopped and deep fried(1)ghee(1 tablespoon)tablespoons ghee - melted(3)ghee - melted as required - 5
Turn over and cook for even cooking, cook in low medium flame
- 6
Drain in tissue paper and set aside to cool down
- 7
Once it is completely cool, break them into small pieces and grind it using a mixer
- 8
Grind it a little coarse
- 9
Collect the mixture in a bowl, add castor sugar and mix well
caster sugar(1/2 cup) - 10
Add almonds, pistachios along with ghee and give a quick mix
tablespoons ghee - melted(4)tablespoons pistachios - chopped and deep fried(1)ghee(1 tablespoon)tablespoons ghee - melted(3)ghee - melted as required - 11
Your yummy sweet churma is ready!The next step is to make the dal
- 12
Rinse the dals well and pressure cook for 5 whistles along with a pinch of turmeric powder, salt and 3 cups of water
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(2 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)asafoetida (hing) - a pinchkashmiri red chilli powder(1)salt - as requiredwater - as required - 13
Once pressure releases, mash it well with a ladle and set aside
- 14
In a pan heat ghee, add the items listed under 'To temper' and let it splutter
tablespoons ghee - melted(4)ghee(1 tablespoon)tablespoons ghee - melted(3)ghee - melted as required - 15
Then add tomatoes along with red chilli, turmeric, coriander and garam masala along with salt and saute for few mins until raw smell of tomatoes leave!Now add mashed dal and mix well
tomatoes - finely chopped(1 cup)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(2 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)tablespoons coriander (dhania) leaves - chopped(1)kashmiri red chilli powder(1)salt - as required - 16
Let the dal boil for 5 mins, add little water if its too thick
water - as required - 17
Finally garnish with coriander leaves
coriander powder (dhania)(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(1)curry leaves(6) - 18
Now, we will make the baaple
- 19
In a mixing bowl, take all the ingredients listed under 'Baaple', mix well and knead it together to form a stiff dough
- 20
Divide the dough into small balls and flatten them using your palms
- 21
Make a small indentation in the centre of the baaple using your thumb
- 22
Now boil them into water until they comes up once they are totally boiled! And let them cool completely
water - as required - 23
Then take a wok, put the ghee to deep fry the baaple until they become golden brown and drain then into tissue paper
tablespoons ghee - melted(4)tablespoons pistachios - chopped and deep fried(1)ghee(1 tablespoon)tablespoons ghee - melted(3)ghee - melted as required - 24
(You could also arrange them into microwave are 180 degrees for 20-25 minutes to bake, but I personally prefer deep frying to make it more traditional)So your delicious treat is ready! Serve it with papad chura, green chilli, lemon slice and sudh deshi ghee!Serve Rajasthani Daal Baaple Churma on its own with Rajasthani Gatte Ki Sabzi as a side dish for our festive meal or a weekend lunch
tablespoons ghee - melted(4)tablespoons pistachios - chopped and deep fried(1)green moong dal (split)(1/4 cup)red chilli powder(2 teaspoon)ghee(1 tablespoon)kashmiri red chilli powder(1)tablespoons ghee - melted(3)lemon wedges - as requiredgreen chillies - as requiredpapad - chura as requiredghee - melted as required
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Rajasthani Dal Baaple Churma Recipe
A vegetarian Rajasthani recipe with whole wheat flour, sooji (semolina/ rava), tablespoons ghee - melted. Ready in 1h, serves 2.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
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Directions
24 steps- 1
To begin making the Rajasthani Daal Baaple Churma recipe, we will first make the churma
- 2
In a mixing bowl take wheat flour, semolina and ghee, add water to form a stiff dough
whole wheat flour(1 cup)tablespoons ghee - melted(4)ghee(1 tablespoon)whole wheat flour(1 cup)tablespoons flour (besan)(2 gram)tablespoons ghee - melted(3)water - as requiredghee - melted as required - 3
Make patties with your palms with a indentation at the centre as shown in the picture
- 4
Heat ghee (you can use oil too) and deep fry the patties in hot oil till golden brown
tablespoons ghee - melted(4)tablespoons pistachios - chopped and deep fried(1)ghee(1 tablespoon)tablespoons ghee - melted(3)ghee - melted as required - 5
Turn over and cook for even cooking, cook in low medium flame
- 6
Drain in tissue paper and set aside to cool down
- 7
Once it is completely cool, break them into small pieces and grind it using a mixer
- 8
Grind it a little coarse
- 9
Collect the mixture in a bowl, add castor sugar and mix well
caster sugar(1/2 cup) - 10
Add almonds, pistachios along with ghee and give a quick mix
tablespoons ghee - melted(4)tablespoons pistachios - chopped and deep fried(1)ghee(1 tablespoon)tablespoons ghee - melted(3)ghee - melted as required - 11
Your yummy sweet churma is ready!The next step is to make the dal
- 12
Rinse the dals well and pressure cook for 5 whistles along with a pinch of turmeric powder, salt and 3 cups of water
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(2 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)asafoetida (hing) - a pinchkashmiri red chilli powder(1)salt - as requiredwater - as required - 13
Once pressure releases, mash it well with a ladle and set aside
- 14
In a pan heat ghee, add the items listed under 'To temper' and let it splutter
tablespoons ghee - melted(4)ghee(1 tablespoon)tablespoons ghee - melted(3)ghee - melted as required - 15
Then add tomatoes along with red chilli, turmeric, coriander and garam masala along with salt and saute for few mins until raw smell of tomatoes leave!Now add mashed dal and mix well
tomatoes - finely chopped(1 cup)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(2 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)tablespoons coriander (dhania) leaves - chopped(1)kashmiri red chilli powder(1)salt - as required - 16
Let the dal boil for 5 mins, add little water if its too thick
water - as required - 17
Finally garnish with coriander leaves
coriander powder (dhania)(1 teaspoon)tablespoons coriander (dhania) leaves - chopped(1)curry leaves(6) - 18
Now, we will make the baaple
- 19
In a mixing bowl, take all the ingredients listed under 'Baaple', mix well and knead it together to form a stiff dough
- 20
Divide the dough into small balls and flatten them using your palms
- 21
Make a small indentation in the centre of the baaple using your thumb
- 22
Now boil them into water until they comes up once they are totally boiled! And let them cool completely
water - as required - 23
Then take a wok, put the ghee to deep fry the baaple until they become golden brown and drain then into tissue paper
tablespoons ghee - melted(4)tablespoons pistachios - chopped and deep fried(1)ghee(1 tablespoon)tablespoons ghee - melted(3)ghee - melted as required - 24
(You could also arrange them into microwave are 180 degrees for 20-25 minutes to bake, but I personally prefer deep frying to make it more traditional)So your delicious treat is ready! Serve it with papad chura, green chilli, lemon slice and sudh deshi ghee!Serve Rajasthani Daal Baaple Churma on its own with Rajasthani Gatte Ki Sabzi as a side dish for our festive meal or a weekend lunch
tablespoons ghee - melted(4)tablespoons pistachios - chopped and deep fried(1)green moong dal (split)(1/4 cup)red chilli powder(2 teaspoon)ghee(1 tablespoon)kashmiri red chilli powder(1)tablespoons ghee - melted(3)lemon wedges - as requiredgreen chillies - as requiredpapad - chura as requiredghee - melted as required
Rate this recipe
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