Dal Baati Churma | Baked |Lesser Calories

Dal Baati Churma recipe. Authentic Rajasthani recipe. This recipe has authentic flavors but lesser calories. Learn how to make an authentic Dal Baati Churma recipe with lesser calories. A lighter version of Baati and Churma.

Oven-Baked Baati’s and non-fried version of Churma. The perfect recipe to enjoy a dish with lesser calories. In the original recipe, the Baati dough is kneaded with a good amount of ghee. And then dipped again into ghee. The churma is also made from fried churma balls kneaded with ghee again.

How to make a lighter version of Baati

This recipe is lighter as the amount of ghee used while kneading is lesser than the original recipe. Ghee makes the Baatis soft and I have replaced the amount of ghee by adding soda by carb to keep the baatis soft inside. Also, the last dip of ghee has been replaced by just a glaze. Also, the baatis with the proportion suggested will come out soft, so you may just skip the last ghee dip altogether.

How to make the Churma low calorie

Original recipe: Kneading the dough with ghee. Making small balls and frying them. Grinding the fried balls and then mixing it with sugar and other things.

Making the Churma low calorie and healthier: 

1. In a wok/Kadai, heat 2 tbsp ghee. Add sooji and wheat flour to it and roast on medium flame till golden brown. Keep stirring for even cooking.
2. When you begin to get the aroma, then add green cardamom powder and dry fruits (raisins, almonds, cashew)and keep stirring for another 2-3 minutes.
3. Add powdered sugar and shut the flame. Mix well and serve.

This recipe comes out lighter, healthier and you can have it more often than the original version.

The other two dishes with go well with Dal Baati churma are Rajasthani Gatta Curry/ Besan ki sabzi, Kadi Pakora– low fat, Aloo raita.

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Dal Baati Churma | Baked |Lesser Calories

Dal baati churma recipe. Authentic Rajasthani flavors with lesser calories. This is a lighter version of Dal Baati Churma.

Course appetizer, Dinner, Lunch, side dish, snack

Cuisine gujarati, Rajathani

Keyword Churma, dal baati

Servings 4 people

Prep Time 15 min

Cook Time 40-50 minutes

Ingredients

Dal

• 1/4 cup chana dal/ split gram lentil
• 1/4 cup Arhar Dal/ Tuvar Dal
• 1/4 cup Yellow Moong Dal /Yellow lentil
• 2 tbsp Udad dhuli dal
• 1 tsp grated ginger
• 1 tsp salt
• 1.5 cup water to cook dal
• 1/2 tsp haldi/turmeric powder
• 2 Dry red chilies for tempering
• 1 tsp kashmiri chili powder for tempering
• 1/2 tsp mustard seeds for tempering
• 1 tsp coriander powder/ Dhania Powder for tempering
• 2 tbsp ghee for tempering
• 5 small sambar onions baby onions used for sambar
• 2 medium Tomatoes for tempering
• 1 tsp hing
• 1-2 small green chilies finely chopped (optional)

Baati

• 1 cup Wheat flour
• 1/2 cup Bajra flour
• 3 tbsp sooji /semolina
• 1 tsp salt
• 1 tsp kashmiri chili powder
• 1 tsp carom seeds / Ajwain
• 1 tsp bhuna jeera roasted cumin seeds
• 3-4 tbsp Yogurt /dahi
• water to knead
• 1/2 tsp soda bicarbonate

Churma

• 1 cup whole wheat flour
• 3 tbsp sooji /semolina
• 3/4 cup Castor Sugar powdered sugar
• 1/2 tsp green cardomom powder
• 2 tbsp ghee

Instructions

For Dal

1. For Boiling the Dal: In a pressure cooker, take all the dals together. Wash them 3-4 times. Now add 1.5 cup water. Water should be double the level of dal level.
2. Add salt, ginger, Haldi and close the lid. Cook on high flame for 1 whistle. Then simmer and cook till 2-3 whistles more.
3. Then shut the flame and let it rest till all the steam is released.
4. For Tempering: Heat 2 tbsp ghee in a pan. Add mustard seeds. Let them splutter. Add grated ginger, green chilies, hing, and slit baby onions. Cook this till onions are golden brown.
5. Now add the tomatoes and cook till soft. Add all the spices -salt, red chili powder, dhania powder. Mix well. Add this tempering to the dal.
6. Garnish with Coriander leaves. Dal is ready.

For Baati

1. For kneading the Baati Flour: In a bowl, mix the flours, sooji, and ghee together. Rub the flour well with your hands. Then add all the spices, soda, and dahi/curd.
2. Mix well and knead the flour. Just add little water at a time just to knead to bring the dough together. Knead a soft dough. Keep aside for 5-6 minutes.
3. Preheat the oven to 200 degrees C. Grease a muffin pan. Just grease the base, as the baatis don't stick much.
4. Now, take the Baati flour, roll small balls. Make small balls as they will rise in the oven a bit. Just the size you take for chapatis. Then make a print on top with a paper cutter. They come in various sizes. I used a floral one. Or use a pastry cutter. Then put them in the oven for 40-50 minutes.
5. After 20 minutes check. And if done on one side, roll them over to cook on the other side as well. The time of cooking may vary a bit as per your oven temperature and settings. So check mid-way.
6. You may sprinkle some til seeds on top to garnish. Serve hot with Dal and baati. ( Brush the baatis before serving with ghee -Optional)

Churma

1. Heat 2 tbsp ghee in a deep pan/wok.
2. Add the nuts and saute them till light golden brown.
3. Add the flour and sooji. On medium flame keep stirring the flour and sooji till golden brown. Once it starts to give a nice aroma, that means your flours are well roasted.
4. Now, add the cardamom powder. Mix well. Switch off the flame and add the powdered sugar. Mix well and serve.

Recipe Notes

1. The Churma and baati recipes have been cooked with lesser ghee to keep them low on the calorie count. You may add more in case you prefer to eat.
2. The churma recipe you can make on Purnima upavas too. Served with banana slices.