Rajasthani food knows for its amazing concept which is preserving food means once the food is made you can have it without heating and preserving because the food has natural preservatives like ghee and oil which helps from food getting spoilt. even there is a scarcity of water and more of heat things like curd, milk and bajre ka raab( leftover bajra roti mixed with buttermilk) we get these dishes from this region.
but today we are going to talk about one of the most popular dishes of this region “DAL BAATI AND CHURMA”
A bowl is full of medium spicy dal Dal Panchmel (urad dal, chana dal, masoor dal, tur dal) BAATI (soft wheat dough bowls) CHURMA (sweet wheat flour crumble) these three components make a wonderful dish.
but do you know how was this came into existence?
this dish was invented by during wartime in Rajasthan.
early morning the soldiers were used to make these wheat flour balls and then they use to collect the cow dung cakes and they use to place this baatis on cow dung cakes they use to burn it so this baatis used to get cooked in that heat now you people must be thinking how this baati is edible from the burnt ash?
so they came with the solution they used to put this baati in a jute bag and two people used to shake that jute bag vigorously to remove that all ash then this baati is edible.
Now, what about churma?
this concept also came from soldiers as you know bati is dry and it has a neutral flavour so to make it sweet the soldier added sugar cane juice in it so because of moisture this baati turned into mash and then they dried it.
wasn’t it interesting?
so this is the story of this wonderful dish named “DAL BAATI & CHURMA”
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