Category Archives: Main Course

Recipe – Rajasthani Dal Churma

Dal Churma is a traditional and popular dish in Mainly Rajasthan. It is coarsely ground wheat flour and mixed with ghee and sugar. It is served as dessert or with dal. Dal bati churma main ingredient in any Rajasthani thali.


Prep Time: 20 Minutes

Cook Time: 20 Minutes

Serves: 4


  • Wheat Flour (Aata): 1 cup
  • Rava (Sooji / Semolina): 2 Tablespoon
  • Ghee: 2 tablespoons for dough + 2 Tablespoon for later
  • Powdered Sugar: ¼ Cup
  • Oil: for deep fry
  • Almonds: 7-8, chopped
  • Water: as required


  • Mix wheat flour and rava well.
  • Add 2 tbsp melted ghee, mix well.
  • Using water knead a stiff dough.
  • Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Knead the dough again using 1 teaspoon oil /ghee and divide it into 5-6 equal portions. Roll each portion into a smooth ball, flatten it a little and make a thumb press mark in the middle.
  • Deep fry the batis in medium heat for 7-8 minutes until it is golden brown. If you fry them in high heat, batis will be golden from outside but from inside the dough will still be raw.
  • Take out the batis and leave it to cool for 10-15 minutes.
  • Now break them into small pieces and add the pieces in grinder.
  • Grind it coarsely. Do not grind it for more time, otherwise it will become like dough again.
  • Transfer this to a bowl.
  • Heat 2 tablespoon ghee in a small pan, saute the chopped almonds for 1-2 minutes. Transfer this almond with ghee in the churma bowl. Toss it well.
  • Add ¼ cup of powdered sugar and toss well again.
  • Serve with dal.
  • Dal Recipe –

Recipe – Rajasthani Dal Baati / Marwari Dal Bati

Dal Baati – Dal baati is an Indian dish comprising dal (lentils) and baati (hard wheat rolls). It is popular in Rajasthan, Uttar Pradesh and Madhya Pradesh. Baati is a hard bread made up of mainly wheat flour and some other flours. Dal that Rajasthani people use with baati is called Panchmela dal as it is made up of five different kinds of dals ( Moong dal, chana dal, Tuvar dal, urad dal and Green whole moong dal /moth ).



Prep Time: 20 Minutes

Cook Time: 40 Minutes

Serves: 3-4 people


  • Wheat Flour (Aata): 1 ½ cup
  • Gram Flour (Besan): ¼ Cup
  • Rava (Sooji / Semolina): ¼ Cup
  • Ghee: 2 tablespoons for dough + 1 Tablespoon for greasing and ¼ cup for serving
  • Plain Curd / Milk Cream: 2 tablespoons
  • Milk: ½ Cup
  • Salt: 1 teaspoon or to taste
  • Mangrela seeds (kalonji / kala jeera): 1 teaspoon
  • Baking powder: ½ Teaspoon
  • Water: as required


  • Mix wheat flour, gram flour, rava, salt, baking powder and kalonji well.
  • Add 2 tablespoon melted ghee, mix well.
  • Add 2 tablespoon curd or fresh milk cream, mix well.
  • Using milk and water (if required) knead a stiff dough.
  • Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Knead the dough again using 1 teaspoon oil /ghee and divide it into 10 equal portions. Roll each portion into a smooth ball, flatten it a little and make a thumb press mark in the middle.
  • Preheat the oven to 375-degree F or 190-degree C. Line the flatten balls on a baking tray. Grease both sides of each bati with 1 tablespoon ghee. Bake them for 30-40 minutes flipping the sides in every 10 minutes. Bake until both sides are golden brown.
  • While serving, heat ¼ cup ghee in small pan. Turn off the heat. Press the hard bati with a heavy pan to crack on top of the surface. Dip the batis in hot ghee one by one until all batis are well coated with ghee. Turn off the heat and serve bati with Panchmela Dal.

Cook’s Note


Recipe – Easy Homemade Paneer Kulcha

Recipe for Easy homemade Paneer Kulcha. Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. It is a Punjabi variation of Naan.


Prep Time: 2 Hours

Cook Time: 20 minutes

Serves: 5 (enough for 2-3 people)


For the dough

  • Plain Flour (maida): 2 Cups
  • Warm Water: 1 Cup or as required
  • Salt: 1 teaspoon
  • Sugar: 1 Teaspoon
  • Active dry yeast: ½ teaspoon
  • Oil: 1 Tablespoon

For the Filling

  • Grated Paneer: 1 Cup
  • Grated Carrot: ¼ Cup
  • Chopped Onion: 1 small
  • Green chili: 2, finely chopped
  • Ginger Paste or crushed: ½ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Red chili Powder: ½ Teaspoon
  • Garam Masala Powder: ¼ Teaspoon
  • Aamchur Powder: ¼ Teaspoon


  • Ghee / Butter: for greasing
  • Black seeds (Kalonji): 1 Teaspoon
  • Coriander Leaves: 1 Tablespoon, chopped
  • Flour (Maida): ¼ cup for rolling the kulchas


  • In a bowl, add grated paneer, grated carrot, chopped onion, green chili, ginger, salt, red chili powder, garam masala and amchur powder. Mix well and divide it into 5 equal portions. Keep it aside.
  • In a small bowl, add the active yeast, salt and sugar. Add ¼ cup of warm water and mix well. Cover it for 5 minutes.
  • Take another deep bowl with lid. Add the flour and yeast water. Mix well.
  • Using warm water knead a soft dough.
  • Add oil and knead again.
  • Cover the bowl with a lid and keep it aside for 1-2 hours.
  • Remove the lid. You will see the dough has slightly raised in size.
  • Knead the dough again and divide into 5 equal portions and roll into balls.
  • Roll each ball into 3-inch diameter circle.
  • Add 1 portion of the paneer filling in the middle and seal all the edges. On the sealed side, spread some black seeds and coriander leaves. Sprinkle some dry flour and flip it carefully. Sprinkle some more dry flour on the other side and gently press it so all the seeds and coriander leaves get stuck to the kulcha. Now roll it to a 6-7-inch diameter circle or oval shape.
  • Heat Tawa in high flame.
  • Brush water in one side of the kulcha, where no black seeds are attached. Place the water brushed side of the circle, on the tawa. Press it gently so it gets stuck on the tawa. Wait for 1 and 1/2 minutes and flip the tawa with the kulcha stick on it, over the gas. In medium flame cook for 2-3 minutes
  • As I am using induction cooktop, it does not have flame. So, I do not brush the kulcha with water. I simply put the kulcha on tawa and cook it on tawa itself flipping both sides in every 30 seconds until it is cooked.
  • You may bake it as well in 375 F / 190 C degree pre-heated oven for 8-10 minutes flipping it after 4-5 minutes.
  • Using a spatula or tong take the kulcha out of the tawa.
  • Brush with ghee / butter and serve with some creamy gravy or dal.


Cook’s Note

  • Instead of yeast, you may use 1/4 cup of curd / yogurt to make the dough.
  • For more softer kulchas, you may knead the dough with milk, instead of water. It is called as doodhie kulcha

Variety of Uttapam Thali

For all the Uttapam or Uttapa lovers like me, here is the ultimate Uttapam-Thali with 5 different uttapas: