Dal baati choorma with Chonk waali mirch By shilpa dash

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Dal baati choorma with Chonk waali mirch

Winner - Your Recipe Contest Week 4

I am an Odiya girl married to a marwadi. Fortunately for me, my in-laws are wonderful people who have not just accepted me in their culture but have adapted to Odiya culture in many ways. So I decided to give the traditional dish of dal baati choorma a shot & it turned out a bomb!
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Serves

2 Servings

Cooking Time

120 minutes

Meal Type

MAIN COURSE

Rate This Recipe6

INGREDIENTS

  • For the dal, chilke waali moong dal - 4 tbsps
  • Masoor dal - 4 tbsps
  • Tur dal - 4 tbsps
  • Chana dal - 4 tbsps
  • Urad dal - 2 tbsps
  • Turmeric powder - 1/2 tsp
  • Salt to taste
  • Hing - 1/4 tsp
  • jeera - 1 tsp
  • Deghi mirch powder - 1tsp
  • Kashmiri Lal mirch powder - 1tsp
  • Ghee - 4 tbsps
  • A handful of fresh coriander
  • For 6 pieces of baati, atta - 2 cups
  • Baking soda - 3/4 tsp
  • Salt to taste
  • Ghee - 1/4 cup
  • Luke warm water
  • Ghee - 1 cup for soaking the baatis
  • For choorma atta - 1 cup
  • Salt to taste
  • Luke warm water
  • Ghee - 2 tbsps
  • Elaichi powder - 1/2 tsp
  • Powdered sugar - 2 tbsps
  • Ghee - 4 tbsps
  • Sliced almonds - 1/4 cup
  • For chonk waali mirch, green chilli - 4
  • Oil/ghee - 1 tbsp
  • Hing - a pinch
  • Bhuna jeera powder - a pinch
  • Amchur - a pinch
  • Salt to taste

PREPARATION

  1. 1

    Pressure cook all the dals with water, turmeric & salt (3 whistles on high, 3 on low).
  2. 2

    For the tadka, heat a small pan, add ghee, hing & jeera.
  3. 3

    Turn off the gas and add the chilli powder.
  4. 4

    Add the tempering to the dal. Top with fresh coriander.
  5. 5

    Knead the baati with all the ingredients, the dough should neither be too soft nor tough.
  6. 6

    Roll it into laddo sized balls with a cross mark on top, this will help the baati absorb ghee. Let it rest for 10 minutes.
  7. 7

    Bake at 180 C for 15 minutes in the middle rack and then at 220 C for 10 minutes on the top rack.
  8. 8

    Dip it in ghee immediately and remove it.
  9. 9

    For the choorma, repeat the same process as baati and let it cool down.
  10. 10

    Blend it to form a coarse powder and dry roast it on a pan exactly for a minute.
  11. 11

    Add the powdered sugar and elaichi powder, mix well.
  12. 12

    Add the ghee and almonds and mix well.
  13. 13

    For the chillies, just temper a few green chillies in oil/ghee with some hing, bhuna jeera powder, salt & amchur powder and done!.
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