Go Back

Dal Bati Churma Recipe

Healthy version of this popular food made with less ghee and in air fryer
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4


My Cup Measures 240 ml

    For Dal (For 4 People)

    • 1/4 Cup Urad dal Split Black Gram
    • 1/8 Cup Tuvar Dal Split Red Gram
    • 1/8 Cup Chana Dal Split Bengal Gram
    • 1/8 Cup Moong Chilka Split Green Gram
    • 1 tsp Salt
    • 1/2 tsp Turmeric
    • 1 tsp Dried Mango Powder Amchoor Powder
    • 1/4 tsp Whole Spice Powder Garam Masala
    • 1/2 tsp Kashmiri Red Chilli Powder Lal mIrch
    • 1 Tbsp Chopped Ginger
    • 1/8 tsp Asafoetida Heeng
    • 1/4 tsp Cumin Seeds Jeera
    • 3 or 4 Pc Green Chilli
    • 1 or 2 Tbsp Green Coriander Finely Chopped
    • 1 Cup Tomato Puree

    For Churma (Makes approx 1 Cup)

    • 1/2 Cup Semolina Fine
    • 2 Tbsp Ghee
    • 1/4 Cup Boora or Powdered Sugar
    • 1/4 tsp Cardamom Powder Optional
    • 2 or 3 Tbsp Chopped Nuts Optional

    For Bati (Makes Approx 25 Batis)

    • 2 Cups Whole Wheat Flour
    • 1 Cup Semolina Fine
    • 1/4 Cup Ghee
    • 1/4 Cup Curd
    • 1 tsp Salt
    • 1 Cup Water
    • 1/2 Cup Stuffing

    For Stuffing

    • 1 Cup Shelled Peas
    • 1/2 tsp Oil
    • Pinch Asafoetida
    • 1/4 tsp Cumin Powder
    • 1/2 tsp Salt
    • 1/8 tsp Turmeric Powder
    • 1/4 tsp Coriander Powder Dhaniya
    • 1/4 tsp Kashmiri Red Chilli Powder
    • 1/2 tsp Dried Mango Powder Amchoor Powder


    For Dal

    • Take all the 4 lentils.
    • Wash and soak these for half an hour.
    • Add salt, turmeric, green chilli and water approx 2 Cups) to rinsed dal and pressure cook it on medium high flame.
    • After the first whistle, lower the flame and switch it off after 3 to 4 minutes. Dal, should not get mashed. Rather, every grain should be sparate.
    • In a kadhai, add ghee. Splutter, asafoetida and cumin seeds. Saute ginger and green chillies. Add tomato puree. Cook till it leaves the sides.
    • Add boiled dal. Add water, if need be. Boil it for a minute on high flame. Reduce the flame and cook for another 5 minutes.
    • Add dried mango powder (amchoor powder), garam masala and lots of green coriander. Dal is ready.

    For Churma

    • Take semolina in a bowl. Add ghee and rub it all over the semolina.
    • Knead it using very little water at a time.
    • Cover it and let it rest for half an hour.
    • Knead again. Start preheating air fryer at 200 degrees.
    • Take a small portion and press it between your fingers and palm as shown below. Make 5 or 6 Muthiyas like this.
    • Keep this in the air fryer basket and air fry till it gets golden in colour.
    • Let it cool down, crush it and powder it coarsely in the grinder.
    • Add powdered sugar, nuts and cardamom powder. Churma is ready.

    For Bati

    • Take wheat flour, semolina, salt, ghee and curd in a bowl. Rub everything together so that it looks like coarse sand. It should be able to hold shape when pressed between fist.
    • Knead the flour till smooth.
    • Cover it and leave for half an hour or so.
    • Take a small portion, roll it between palms and make a perfect round. Press it slightly. Put a dent using your thumb in the center or make a cross with a knife.
    • Start preheating air fryer. Preheat it at 200degrees for 5 minutes.
    • Make all the Batis. For stuffed ones, take one portion, keep the stuffing in between and seal the edges like in stuffed parathas.
    • Air fry these for 15 to 20 minutes.
    • Take out and serve with ghee topped on these.

    For Stuffing

    • In a pressure cooker, heat oil, splutter asafoetida and cumin seeds. Add peas and spices.
    • Pressure cook for 2 whistles.
    • Once cooked, ensure that it fully dry and no moisture is there as we need it for stuffing.
    • In case there is moisture, cook it without lid till all the water evaporates.


    • Serve Dal, Bati and Churma. along with some ghee in a bowl.


    1. Bati is always served with ghee. In fact, they are soaked in ghee but nowadays as no one prefers to have so much ghee, so serve it separately.
    2. This much flour gave approx 25 Batis. I made plain as well as stuffed.
    3. Adjust spices as per your taste.
    4. Green chillies, when added whole, impart their flavor in a very subtle way without making the Dal spicy.
    5. When kneading dough, whether for Bati or Churma, do not keep it very tight. After the resting time, it gets a little tight as semolina swells. If you keep it tight initially then it will become even tighter and Bati with this dough will be very hard.
    6. Curd keeps the Bati moist from inside without making them too dry.
    Keyword Daal Baati Churma Recipe, How to Make Dal Bati