Baati (Rajasthani recipe)

• Servings: 3-4
• Preparation time: 10 minutes.
• Cooking time: 15-17 minutes.
• Total time: 27 minutes.

Rajasthan is among the best state of India for their exotic culture and royal food, there is a wide range of delectable food. ‘Dal Baati’ is one of them, an unforgettable memory for me. I ate ‘Dal Baati’ first time at Rawat Bhata near Kota in the state of Rajasthan in a crew Picnic, awesome taste which I will never forget. Actually to set my hunger, half Baati is enough, but I asked another half, so you can imagine how tasty it was?

If you are food enthusiastic then my advice to must cook the recipe, it will definitely find it very yummy… It is made from wheat flour (slightly course wheat flour is better), swamped in ghee (clarified butter). Go ahead and try the genuine Baati from the Rajasthan.

Ingredients:

• Wheat flour (Aata): 2 cup
• Curd: ½ cup
• Milk: ¼ cup
• Salt: 1 teaspoon
• Ajwain (carom seed): ¼ teaspoon
• Fennel seed: ½ teaspoon
• Coriander seed: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Soda-bicarb: 2 pinch (optional)
• Ghee (clarified butter):4 tablespoon (for moin)
• Ghee: 200 gm. (for dipping Baati)

Preparation:

1. To prepare powder masala, roughly crush the coriander seeds, ajwain, fennel seed, keep aside.
2. A mixing bowl filled with ghee for putting the baked Baati, keep aside.
3. Take a wide vessel; pour Aata, ghee, powder masala, baking soda, Turmeric powder and salt. Mix well by rubbing between palms.
4. Add curd and knead, if required, put milk in small quantity and make a semi-hard dough (The dough can be made in food processor also), cover and Keep aside, to be used after 10-20 minutes.
5. Divide the dough into 8-10 equal part and make ball, slightly press by your thumb in the centre or make a cross with your knife, so that it will get cooked evenly as shown into photo, keep aside. Now raw Baati is ready.

Method:

1. Traditionally it is baked on charcoal, but here I used OTG; arrange these into OTG tray and put it in preheated OTG at temperature of 230 deg C.
2. Cook until it is ready(about 10-12 minutes), change the sides in intervals (its colour will change to golden brown and small cracks will develop on the surface), take it out.
3. Use kitchen towel and press slightly by your palm (so that its crack gets enlarged and absorbs good amount of ghee inside); put it into the bowl filled with ghee.
4. Baati is ready; serve with mix dal/panchmail dal and churma.

Note:

1. If you do not want to eat much amount of ghee; just take out the Baati from the ghee after few seconds, put it on the kitchen towel to absorb extra ghee from the Baati.
2. Traditionally Baati is served with lots of ghee.

Baati (Rajasthani recipe) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.