Rajasthani cuisine, with its elaborateness and wide variety, is famous all over India. Though most of the dishes that are prepared since years here, have evolved due to the lack of vegetation and scarce water supply, the dishes are mostly long-lasting and don' t require frequent heating. Rajasthani cuisine is more rich in butter and other milk products, like buttermilk, yogurt and ghee, as it is substituted for the scarce water present in the region.



Similar is the concept of Dal Bati Churma which is the most famous dish of the desert land of India. It composes of three separate dishes. Dal means the lentils, Bati is the puffed and baked wheat ball and Churma is the sweetened flour.

Daal is generally made using kidney beans (Rajma), bengal gram, black lentils and split green gram. It is a rich curry of cooked lentils in common spices such as garam masala, turmeric, pepper, with a saute of tamarind, green chillies, onion and tomatoes and well-garnished with green coriander leaves and cream.

Baati is a variant of litti, a specialty of Bihar, and can be eaten plain or stuffed with masala, nuts or simply wheat flour. Heaps of ghee are used to dip the baatis just before they are consumed.

The sweet delight churma is generally maid by crushing the maize or flour baatis and frying it in pure ghee, grated coconut, khoya, raisins and nuts.

It is eaten as a main course dish especially on special occasions like marriage ceremonies and birthdays. It takes a lot of time to prepare as three different dishes lentils-bread-desert are to be prepared simultaneously but is equally liked by all. The dish is yummy in taste though its quite heavy on the calories.