Friday, July 4, 2014

Rajasthani Thali

Rajasthan is the state of India which is famous for its royal and pride traditions and its cuisine. The famous dish of rajasthan is dal baati churma. Though this dish is not a complete Rajasthani Thali.  Rathers some accompaniments like Kathiyawadi khichdi, Gatte ki subzi, Choka ni kheer, bajra roti, boondi raita are also compulsory part of the thali.
Rajasthani Thali can be the suprising and perfect delicacy to all people visiting Rajasthan to experience its unique taste of rajasthani cuisine in every bite.
Earlier I had prepared one full complete rajasthani thali. I never posted its due to poor quality image. Thinking of that I prepared mini rajasthani thali with very few dishes. But in this post I have one image of complete rajasthani thali which is enough to detail the dish of thali. So let me start the thali recipe post by detailing recipes one by one.

  • Wheat flour – 1cup
  • Semolina – ½ cup
  • Fennel powder – 2 tsp
  • Ghee – 4 tbsp
  • Salt to taste

  • Combine wheat flour, semolina, fennel seeds, ghee and salt into wide bowl.
  • Knead the flour by adding enough water to make a firm dough. Cover and rest the dough for atleast 20 minutes.
  • Then divide the dough into 10 equal sized balls . Flatten each balls into disc and make a impression at the centre of the disc.
  • Parallely boil the water into deep pot and add baatis. Cook them on high flame for 15 minutes.
  • Then remove them for the water and arrange them on baking pan.
  • Preheat the oven to 375 F and bake the baatis until golden on both the sides.
  • Brush the baatis with ghee and serve them with dal.

Panchamel Dal
  • Chana dal – ¼ cup
  • Toor dal – ¼ cup
  • Moong dal – ¼ cup
  • Urad dal- 1tbsp
  • Whole green gram – 1 tbsp
  • Tamarind paste – ¼ cup
  • Amchur powder – 2 tsp (optional, for more tangyness)
  • Bay leaf – 1
  • Cumin seeds – 1tsp
  • Gren chillies – 2
  • Asafoetida – a pinch
  • Ghee – 3 tbsp
  • Salt to taste

For Masala Paste
  • Red chilly powder- 2 tsp
  • Coriander powder- 1 tsp
  • Garam masala powder – ½ tsp
  • Tumeric powder – ¼ tsp

  • Pressure the dal  for 3 whistles.
  • Mix all the masala mentioned under “masala paste” column and make a thick paste by adding little water. Keep it aside for later use.
  • Heat ghee into a pan and add cumin seeds, cloves, bay leaf, chopped green chillies and asafoetida. Fry for 1 minute.
  • Then add masala paste and fry till the raw smell goes off.
  • Add the cooked dal, sat and tamarind paste. Adjust the water as per reuired consistency. Let it boil for 5 minutes.
  • Panchamel dal is ready to serve.

  • Whole wheat flour – 1 cup
  • Semolina – ¼ cup
  • Cardamom powder – ¼ tsp
  • Almonds, chopped – 10
  • Pistachio, crushed – 2 tbsp
  • Ghee – 4 tbsp
  • Powdered sugar – ¼ cup

  • Combine whole wheat flour, semolina and ghee.
  • Knead the flour by adding enough water to make a firm dough. Cover and let it rest for atleast 20 minutes.
  • Divide the dough into 2 equal size balls. Roll each ball into round shaped like of chapatti size.
  • Place the rolled disc on baking pan.
  • Preheat the oven to 375F and bake them until you see disc are light golden in colour and crispy.
  • Remove them from oven and all them to cool down.
  • Then break disc into small piece and grind them into coarse powder.
  • Add powdered sugar, cardamom powder, chopped almonds and crushed pistachios. Mix well and serve along with dal baati.

Kathiyawadi Khichdi
  • Basmati rice – 1 cup
  • Onion – 2 medium, sliced
  • Garlic – 2 cloves
  • Green peas – ½ cup
  • Brinjal – 2 small, sliced
  • Tomato – ½ cup, chopped
  • Green chillies -3, slitted
  • Cilantro – 2 tbsp
  • Curry leaves – 1 spring
  • Red chilly powder – 2 tbsp
  • Tumeric powder – ½ tsp
  • Garam masala – ½ tsp
  • Cumin seeds – 1 tsp
  • Mustard seeds – 1 tsp
  • Asafoetida – a pinch
  • Oil -  1 tbsp
  • Ghee – 1 tbsp
  • Salt to taste

  • Wash and soak the rice for 30 minutes.
  • Chop the veggies as mentioned and keep it aside for later use.
  • Heat ghee and oil into pot. Add cumin seeds, mustard seeds, curry leaves and asafoetida. Fry for 1 minute.
  • Then add chopped garlic and slitted green chillies. Fry for 1 minutes.
  • Add chopped onion and fry until light brown.
  • Then add red chilly powder, tumeric powder and garam masala powder. Fry for a while and then add veggies and for 5 minutes.
  • Add soaked rice and fry for another 2 minutes.
  • Pour in 2 cups of warm water. Adjust the salt as per the taste.
  • When water starts to boil, lower the flame and simmer until rice is completely cooked. Lastly sprinkle some chopped cilantro and serve with boondi raita.

Bajra ki roti
  • Bajra flour/ millet flour – 1 cup
  • Water – ¾ cup
  • Salt to taste
  • Ghee

  • Boil the water along with little salt.
  • Add bajra flour and start to mix until flour comes together and forms like a balll. Cover and let it rest for 15 minutes.
  • Knead the dough and divide the dough into balls.
  • Roll out and fry till you see golden spots on the roti.
  • Enjoy roti with dollop of ghee

Gatte ki subzi
To Make Gatte
  • Besan or chickpea powder – 1 cup
  • Whole coriander seeds- 1 tbsp
  • Chilly powder – ½ tsp
  • Tumeric powder – ¼ tsp
  • Salt to taste
  • Oil – 2 tbsp

 To Make Gravy
  • Yogurt – ½ cup
  • Tumeric powder – ½ tsp
  • Red chilly powder – 1 tbsp
  • Coriander powder – 1tsp
  • Asafoetida – a pinch
  • Cumin seeds – ½ tsp
  • Salt to taste

To Make Gatte
  • Combine all the ingredients except oil and knead the flour by adding enough water to make a soft dough.
  • Divide the dough into 4 equal balls and then roll them into cyclindrical shape of inch. Parallely bring the water to boil and add them into the boiling water. Cook them for 20 minutes.
  • Remove the gate once done and allow them to cool down.
  • Then cut gate into small sized pieces and deep fry until light golden in colour.

To Make Gravy
  • Combine yogurt, red chilly powder, coriander powder and salt. Whisk until the smooth mixture.
  • Heat oil and add cumin seeds and asafoetida. Fry for 1 minute.
  • Then add yogurt mixture and cook till you see gravy leaving oil at the sides.
  • Slowly add some water and allow it to boil.
  • Then add fried gattas and simmer again for 4 minutes.
  • Gatte ki subzi is ready to serve.

Chokha ni kheer
  • Milk – 1 litre
  • Basmati rice – ½ cup
  • Sugar – ½ cup
  • Raisins – 15 nos
  • Cardamom powder – ½ tsp

  • Add milk into a pot and bring the milk to boil.
  • Then add soaked rice and cook till milk reduces to half quantity of its original quantity.
  • Add sugar and mix well.
  • Finally add cardamom powder and raisins. Mix well.
  • Chokha ni kheer is ready to serve.

Boondi Chaas
  • Yogurt – 1 cup
  • Water – 1&1/2 cups
  • Plain boondi – ¼ cup
  • Cumin powder – ½ tsp
  • Red chilly powder – ¼ tsp
  • Salt to taste

  • Combine yogurt, water  cumin powder, red chilly powder and salt.Whik everything well.
  • Add in boondi into the chaas. Keep some boondi to add during serving.
  • Refrigerate before serving. Soaking boondi in the yogurt mixture makes the delicious boondi chaas.
  • Boondi chaas is ready to serve.

Kesar Lassi
  • Yogurt –1 cup
  • Milk – 3/4 cup
  • Sugar – ¼ cup
  • Saffron strands – few (soaked into the warm milk)
  • Salt to taste
  • Cream – while serving

  • Combine all the ingredients into blender and blend it until frothy mixture.
  • Add extra cream at the time of serving
  • Kesar Lassi is ready to serve


  1. thats such a tempting platter

  2. Wish i get that plate rite now from my lappy screen, irresistible thali.

  3. wow thats an amazing spread dear looks fantastic :) Thanks for dropping by my space and happy to follow you back :)