Dal Baati Recipe

Dal Baati Churma is a typical Rajasthani treat. Panchmel Dal or a mixture of 5 lentils is served with baati , small wheat bread balls. and Churma , a sweet delicacy making it a complete dish. Baati is always eaten with dal, hence the name dal baati. Baati can either be plain or have various fillings. Baati can be deep fried or cooked over coal. Here i have shown the method of making plain baati at home using an oven. Usually baati is dipped into a bowl of desi ghee , broken into small chunks,  and served with hot dal and some more ghee.

 Baati is basically a hard unleavened whole wheat bread ,popular in Indian state of Rajasthan. It is closely related to Littli which is delicacy from Bihar. Baati is known for its long shelf life and nutritional value. Though baati is always served with dal, one can also serve it with gatte ki sabzi , boondi raita and garlic chutney. Baati is made using coarse whole wheat flour. I have added little suji to the chapati ata and used here instead. Churma , a sweet delicacy is made by mashing the baati and mixing it with ghee and jaggery or powdered sugar.

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 8

Ingredients:

• 1 cup whole wheat flour
• 1/4 cup suji
• 3-4 tablespoon ghee
• 1/4 teaspoon baking powder
• Salt to taste 
• Water or milk to knead the flour

Method:

1. In a mixing bowl, take whole wheat flour, suji, baking powder, salt and ghee. Mix everything well using your finger tips. The flour would look crumbly and you should be able to bind it to a ball by pressing it in your fist. Now using very little milk or water , knead the flour into a stiff dough. The dough should be stiff then what we make for paratha.

2. Cover the dough with  a damp muslin cloth and let it rest for 20 minutes. Preheat the oven at 180 degrees Celsius for at least 10 minutes. Now knead the dough again after resting time and make 8 equal portions . Make balls from each portion, slightly press them with palm, make indentation similar to "+" sign on top of each and arrange them on a greased or lined baking tray.

3. Bake the baati at 180 degrees Celsius in a preheated ove for 12- 15 minutes. Flip the baatis again and bake them for another 15 minutes or until they turn light brown in color.

4. To serve , dip the baati in a bowl of ghee, break them into chunks, add hot Panchmel dal over it and drizzle more ghee.

I hope you would like this post . If you ever try this recipe, do share your feedback with us in the comment section below. 

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If you are looking for more recipes from Rajasthani Cuisine, check out the following links from my blog

• Malpua

                                      

• Kachi Haldi Ki Sabji

                                      

• Besan Wali Bhindi

                                      

• Panchmel Dal