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Traditional Rajasthani Thali

Updated: May 3, 2020

Daal Baati Churma is a traditional Rajasthani feast that has mouth-watering taste with a rich aroma to stimulate your taste buds. It takes time, effort, and patience to cook but you will enjoy the process of cooking and most certainly the delicious taste.

Serves 4-6 People

Total Cooking Time – Approximately 3 Hours (Various items can be cooked in parallel)

Measurements used:

1 Cup – 250ml

1 TBSP(Table Spoon) – 20ml

1 TSP(Teaspoon) – 5ml

½ TSP – 2.5ml

¼ TSP – 1.25ml



This sweet element balances the palate whilst complimenting the daal, baati, and gatte.


2 Cups Aata (Wheat Flour)

300 ml lukewarm milk (heat for 45 seconds in the microwave)

3 TSP Ghee + ½ cup ghee

1½ cup white sugar (finely ground)

6 Cardamon pods – peeled and crushed to make a powder (You can also use cardamom powder)

Pinch of Kesar (Saffron)

12 Almonds chopped

12 Pistachios chopped

12 Sultanas


1. Preheat oven to 175 degrees.

2. In a mixing bowl add wheat flour and 3 tsp ghee. Mix them gently so that ghee is fully absorbed evenly in the flour.

3. Slowly add milk while kneading the dough to make a tough dough.

4. Divide the dough into 6 chunks and bake in the oven for 30 - 40 minutes till they become golden brown. Keep turning them in between for even cooking.

5. Once cooked, break the chunks in smaller pieces.

6. Gently crush the smaller pieces in a grinder to make a coarse powder (be careful to not over grind).

7. Add the finely ground 1½ cup sugar to the coarse powder.

8. Add the cardamom powder, a pinch of saffron, almonds, pistachios, sultanas, and 1/2 cup of ghee to Churma powder.

9. Gently mix all the ingredients.

10. Churma is ready to serve.




3 Cups Aata (Wheat Flour)

¼ TSP Coriander Seeds)

¼ TSP Carom Seeds

¼ TSP Fennel Seeds

½ TSP Salt (or to taste)

3 TBSP Ghee + 1 Cup of Ghee for soaking

3 TBSP Yogurt

1½ Cup warm water


1. Preheat oven at 175 degrees Celsius.

2. Add all the spices, 2 TBSP ghee, and yogurt in wheat flour.

3. Slowly add warm water to the flour mixing thoroughly till it becomes a thick dough.

4. Put the remaining 1 TSP ghee on top of the dough and cover with a lid. Let the dough stand for 15 Minutes.

After 15 Minutes...

5. Knead the dough to make it uniform.

6. Divide it into 12-14 parts and make a round ball from each part.

7. Grease your palms with a little ghee.

8. Flatten the balls a bit to make it in a round baati shape.

9. Put baatis in the oven and bake them for approximately 12 - 15 minutes.

10. After 12-15 minutes turn over the baatis and bake for further 12-15 minutes.

Make sure to keep checking the baatis. They will turn golden brown once they are cooked.

11. Take the 1 cup ghee and taking one baati at a time soak the baatis in ghee for a few seconds, this is to ensure they can get a nice layer of ghee and also absorb some ghee.

12. The Baatis are now ready to be served.




¼ Cup Masoor Daal

¼ Cup Urid Daal

¼ Cup Chana Daal

¼ Cup Moong Daal

¼ Cup Arhar/Toor Daal

4 Cups Water

1 TBSP Grated ginger

1 TSP Salt (or to taste)

¼ TSP Turmeric powder

1½ TSP Oil

Small bunch of coriander (finely chopped)

Tempering Ingredients

Pinch of Asafetida

1 TBSP Ghee

¼ TSP Cumin Seeds

½ TSP Chopped ginger

½ TSP Red chili powder

2 Whole dried red chilies

1 Green chili (finely chopped)

1 Tomato (finely chopped)


1. Mix all the daal together in a bowl wash through with water at least 3 times.

2. Place the daal mixture in a pressure cooker and add 4 cups of water.

3. Then add the salt, turmeric powder, oil to the water.

4. Close the lid and cook on high heat for one whistle.

5. Once you hear the whistle, turn off the heat and let the cooker rest for 5 minutes.

6. Release any remaining steam from the pressure cooker and open the lid.

Tempering the Daal

7. Take a small pan and place it on medium heat on the stove.

8. Once the pan is hot, add all the tempering ingredients and cook for 5 mins.

9. Add the mixture to the daal and mix it all together. Enjoy the beautiful aroma!

10. Garnish with freshly chopped coriander.



Gatte Ingredients

800 ml Water

2 TBSP Vegetable oil

Pinch of Asafetida

¼ TSP Coriander seeds

¼ TSP Carom seeds

¼ TSP Fennel seeds

¼ TSP Turmeric powder

½ TSP Salt (or to taste)

½ TSP Red Chilli Flakes

2 TBSP Plain/Greek Yogurt

2 Cups Gram flour

Curry Ingredients

Gatte water from sieving (refer to Gatte making method)

3 TBSP of Water

Pinch of Asafetida

2 TBSP Vegetable oil

¼ TSP Turmeric powder

½ TSP Chopped Ginger

½ TSP Fennel seeds

½ cup Yogurt

1 TSP Coriander Powder

1 TSP Red Chilli Flakes

1 TSP Salt (or to taste)

Small bunch of coriander (finely chopped)

Method for Gatte:

1. Heat 800 ml water in a pan and bring it to boil.

2. Gently hand mix all gatte ingredients in a large bowl, to create a blended powder.

3. Slowly add the water to make a dough (medium consistency).

4. Roll out the dough in small thick noodles of 10-15 cm diameter and 15-20 cm long.

5. Add these in boiling water and boil for 20 minutes.

6. Sieve the water and make sure to keep the sieved water to make the curry.

7. Cut the cooked noodles in small pieced 15-20 cm long.

Method for Curry:

8. In a small bowl mix 3 TBSP of water, turmeric powder, coriander powder, chili powder, and salt.

9. Place a large pan on medium heat.

10. Add oil to the pan and add cumin seeds and asafetida and stir to cook.

11. Once the oil is hot add the mixed masala and keep stirring it to mix and cook evenly for 5 minutes.

12. Add chopped ginger and stir for further 2 minutes.

13. Add yogurt and mix for 1 minute.

14. Add the gatte.

15. Cover the pan with a lid and cook for 5 minutes.

16. Add the sieved gatte water and cook for 10 minutes.

17. Garnish with fresh coriander leaves (chopped).


Lahsun (Garlic) Chutney


8 Garlic cloves

8 Dried red chili (whole)

3 TBSP Water

1 TSP Cumin seeds

1 TSP Salt


1. Soak the dried chilies in hot water for 30 minutes.

2. Grind all the ingredients together to make the chutney.

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