11 Essential Tips for Perfect Rajasthani Dal Baati Churma

10. Add regional touches and modern tweaks

Rajasthan’s regions have their own ways of making Dal Baati Churma. For example, in some areas they fold mawa into the churma for extra richness, while others prefer a plain jaggery-sweetened crumb. You can adapt based on what you enjoy or what’s available. If you want a lighter version, trim ghee in the dal tempering and use less ghee brushed into the baati. For a smoky touch, finish the baked baati briefly over an open flame. If you love a fusion twist, serve mini baati with individual portions of dal and churma as a party appetizer. These small changes keep the core intact while making the dish approachable for different kitchens.