Experience the soul-warming charm of Rajasthan with this Dal Baati Churma prepared conveniently using an appe pan! This iconic dish is a symphony of flavors and textures—crisp, golden wheat baatis, aromatic mixed lentil dal, and sweet, nutty churma—all coming together for an unforgettable meal. Traditionally served during winter lunches and festive gatherings, dal baati churma is a celebration of hearty, rustic cooking, enriched with the goodness of ghee and love from the land of royals.
What sets this recipe apart is the innovative use of the appe pan, making home-style baatis quicker and more practical, while retaining their signature crust and softness within. The mixed dal, bursting with protein and spices, pairs perfectly with ghee-soaked baati and sweet churma made from crumbled baati, sugar, cardamom, and nuts. Every bite is a rich, satisfying experience—especially when finished with generous drizzles of fresh ghee and crunchy onions and chillies on the side. If you’re craving an authentic Rajasthani meal, this method is approachable yet utterly traditional in flavor, promising to win hearts whether it’s your first taste or a nostalgic favorite.
Dal Baati Churma | Rajasthani Dal Baati In Appe Pan
Print RecipeIngredients
- 2 cup wheat flour / atta
- ¼ tsp salt
- ¼ tsp baking powder
- ¼ cup ghee / clarified butter
- Water to knead
- 2 tbsp ghee / clarified butter
- 3 tbsp powdered sugar
- 2 tbsp cashew & almond, chopped
- ¼ tsp cardamom powder
- 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
Combine wheat flour, salt, baking powder, and ghee in a mixing bowl. Rub the ghee thoroughly into the flour until it resembles coarse crumbs.
Gradually add water to form a stiff, tight dough. Shape small balls and lightly flatten each, marking an X on top for even cooking.
Arrange the dough balls in a preheated, greased appe pan. Cover and cook on low heat, turning occasionally, until all sides are golden brown and cooked through (about 30 minutes).
Once cooked, immerse hot baatis in ghee for extra softness and flavor.
To make churma, crumble some baatis while still warm; mix with powdered sugar, cardamom, nuts, and a drizzle of ghee.
For dal, pressure cook moong dal, masoor dal, chana dal with water until soft. Heat ghee in a pan, add mustard seeds, cumin, hing, onions, ginger-garlic paste, and green chilli. Sauté until onions are golden.
Add tomatoes, turmeric, red chilli powder, garam masala, and salt. Cook until tomatoes soften.
Add the cooked dal to the pan, pour in extra water as needed, and simmer for a few minutes to desired consistency. Finish with fresh coriander.
Serve dal with split baatis soaked in ghee, accompanied by churma and garnished with onion and chillies.
Notes
Tips:
Knead the baati dough firm and tight by adding water slowly in batches; this helps baati retain their shape and develop a crisp exterior., Be generous with ghee when dipping hot baatis; it enhances both flavor and texture, giving that authentic Rajasthani richness., You can prepare baatis in a pressure cooker or oven if appe pan is not available; just ensure they are cooked through and golden., If you prefer a lighter dal, use just moong dal, but including chana and masoor lends more depth and authenticity.
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