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Rajasthan\u2019s signature bread is the Baati paired with a Dal, and often accompanied by a sweet called Churma. Baati is usually made from wheat dough and shaped like a ball. Baati was traditionally made for travel and hunting trip as being dry it keeps well, and today Baati, Dal and a sweet made from ground wheat dough called Churma is extremely popular at weddings in Rajasthan. Typically, the baati is crushed slightly, drizzled with ghee, and then broken into bits which are used to scoop up the dal before eating.<\/p>\n
INGREDIENTS FOR BAATI:<\/strong><\/p>\n \u2013 2 cup wheat flour \/ atta FOR CHURMA:<\/strong><\/p>\n \u2013 2 tbsp of ghee \/ clarified butter FOR DAL:<\/strong><\/p>\n \u2013 \u00bd cup moong dal \/ green gram dal INSTRUCTIONS<\/strong><\/p>\n 1. Firstly, in a large bowl take 2 cup wheat flour, \u00bc tsp salt, \u00bc tsp <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Rajasthan\u2019s signature bread is the Baati paired with a Dal, and often accompanied by a sweet called Churma. Baati is usually made from wheat dough and shaped like a ball. Baati was traditionally made for travel and hunting trip as being dry it keeps well, and today Baati, Dal and a sweet made from … <\/p>\n
\n\u2013 \u00bc tsp salt
\n\u2013 \u00bc tsp baking powder
\n\u2013 \u00bc cup ghee \/ clarified butter
\n\u2013 water to knead<\/p>\n
\n\u2013 3 tbsp powdered sugar
\n\u2013 2 tbsp cashew & almond, chopped
\n\u2013 \u00bc tsp cardamom powder<\/p>\n
\n\u2013 \u00bc cup masoor dal \/ pink lentils
\n\u2013 \u00bc cup chana dal \/ bengal gram dal, soaked 30 minutes
\n\u2013 3 cup water
\n\u2013 3 tsp ghee \/ clarified butter
\n\u2013 1 tsp mustard
\n\u2013 1 tsp cumin \/ jeera
\n\u2013 pinch hing \/ asafoetida
\n\u2013 1 onion, finely chopped
\n\u2013 1 tsp ginger garlic paste
\n\u2013 1 green chilli, slit
\n\u2013 1 to mato, finely chopped
\n\u2013 \u00bc tsp turmeric
\n\u2013 \u00bd tsp kashmiri red chilli powder
\n\u2013 \u00bc tsp garam masala
\n\u2013 1 tsp salt
\n\u2013 1 cup water
\n\u2013 2 tbsp coriander, finely chopped<\/p>\n
\nbaking powder and \u00bc cup ghee.
\n2. Mix well making sure the dough is moist.
\n3. Add water as required and knead the dough.
\n4. Pinch the dough and shape into a ball.
\n5. Place the rolled baati in a mould.
\n6. Cover and cook on low flame for 30 minutes all sides.
\n7. Dip the baati in ghee to make its centre softer.
\n8. Serve with slices of onion and chilli on the side.<\/p>\n