Dal-baati is incomplete without the quintessential “Churma”. Churma is made using coarsely ground wheat flour, besan or maize flour. The most celebrated of all is the wheat flour churma that can be is shaped into laddus. I discovered that the more ghee you add to the churma mixture, the easier it is to shape these laddus. If you use ghee sparingly as we have done in this recipe, you will need to use a lot more pressure to shape them. You can also serve the churma crumbled in which case, you do not need to make laddus. I have also used rava in this recipe as I realised that it is sometimes difficult to find coarsely ground wheat flour easily. The rava adds that extra bite to the churma, greatly improving the texture of the whole wheat flour.
- 1 cup coarse whole wheat flour (jada gehun ka atta)
- 1/4 cup semolina (rava)
- 4 tbsp melted ghee
- 2 tbsp almond (badam) slivers
- 1/4 tsp cardamom (elaichi) powder
- 5 tbsp powdered sugar
- ghee for deep-frying