Dal Baati Churma: The Rajasthani Classic, With Plenty of Ghee

By Thaaro Foods · 8 October 2026

Panchmel dal, crisp baati soaked in ghee, and sweet churma: the meal Rajasthan is known for. Here is how to make all three at home.

No dish says Rajasthan like dal baati churma. Hard wheat dumplings baked until crisp, broken open and soaked in ghee, eaten with a five-lentil dal and a sweet, crumbly churma. Here is a home version for four.

For the baati

2 cups coarse whole wheat flour (or atta with 2 tbsp semolina), ¼ cup ghee, ½ tsp ajwain, ½ tsp salt, ½ tsp baking soda (optional), water to knead, plus ghee for dipping.

1. Rub the ghee into the flour with the salt, ajwain and soda until it holds together when pressed.
2. Knead into a stiff dough with a little water. Rest 15 minutes.
3. Shape into 8 balls the size of a lemon and press a thumb lightly into each.
4. Bake at 200°C for 30–35 minutes, turning once, until golden and hard, and they sound hollow when tapped. A gas tandoor or a covered kadhai on low heat also works.
5. While hot, crack each baati and dip it in warm melted ghee.

For the panchmel dal

¼ cup each of toor, chana, moong and urad dal and 2 tbsp masoor; 2 tbsp ghee; 1 tsp cumin; a pinch of hing; 1 onion and 2 tomatoes, chopped; 1 tsp ginger-garlic paste; turmeric, red chilli, coriander powder and salt to taste.

1. Wash and soak the dals for 30 minutes, then pressure cook with turmeric until soft.
2. Heat ghee, add cumin and hing, then the onion, ginger-garlic, tomatoes and spices. Cook until the ghee separates.
3. Add the dal, adjust with water, simmer 10 minutes and finish with a ghee tadka of red chillies.

For the churma

1. Crush 3 or 4 plain baati (or fried dough fists) to coarse crumbs.
2. Mix with 3–4 tbsp warm ghee, ½ cup powdered jaggery or sugar, cardamom and chopped nuts.

To serve

Place two ghee-soaked baati on a plate, break them open, pour over hot dal and more ghee, and serve churma on the side with onion, green chilli and lemon.

Tips

• A stiff dough makes a crisp baati; a soft dough makes it bready.
• Do not skip the ghee dip: it is what makes baati.
• Traditionally baati is baked in the embers of kande, which gives it a smoky taste.

Buffalo ghee gives baati and churma their classic richness: see bilona buffalo ghee.

Questions

Can I make baati in an oven?

Yes. Bake at about 200°C for 30–35 minutes, turning once, until golden, hard and hollow-sounding.

Why is my baati hard inside?

The dough may be too dry or the baati too large. Add a little more ghee to the dough and make smaller balls.

Which dal is served with baati?

Panchmel dal, made with five lentils, is the classic choice.