Rajasthani Baati
PREP TIME
10
COOK TIME
45
REST TIME
10
TOTAL TIME
65
CATEGORY
Bakery, Cookery
SERVINGS
9
EQUIPMENT
Mixing bowl
Brush
Baking tray
Oven
Heatproof bowl
Rajasthani Baati
Baati - Mother of all bread and yet easiest and healthiest of all to make. Requires less kneading, no rolling, no proving, no raising agent. How good is that? Minimal effort with spectacular results.
Rajasthani food is my all-time favourite and when we talk about Rajasthan then dal baati is the top ranker. I grew up eating this as it was an integral part of our meal. Any event, wedding, or celebration in Rajasthan is incomplete without daal baati as one of the meals. If you happen to visit Rajasthan then you must try the famous baati or else you will be missing something you would wish you didn't.
PREP TIME
10
mins
COOK TIME
45
mins
REST TIME
10
mins
TOTAL TIME
65
mins
CATEGORY
SERVINGS
Bakery, Cookery
9
EQUIPMENT
Mixing bowl
Brush
Baking tray
Oven
Heatproof bowl
INGREDIENTS
2 cups - Wheat flour (Atta)
3/4 cup - Coarse semolina (Rava)
1/4 cup - Yoghurt (Dahi)
2 tbsp - Clarified butter (Ghee)
1 tsp - Salt
1/2 tsp – Carom seeds (Ajwain)
1.5 cup of Clarified butter (Ghee) to soak baati
1 cup Water to knead (add little at a time)
INSTRUCTIONS
Add wheat flour, semolina, yoghurt, salt, carom seeds (ajwain), and ghee into a mixing bowl.
Combine all ingredients until it resembles breadcrumb texture.
Gradually add water and knead the dough. Amount of water needed will depend on the flour and semolina coarseness. Adjust water quantity accordingly.
Do not over knead the dough.
Dough consistency should be like roti dough but not sticky. The dough will become slightly stiffer after resting cause the semolina will absorb the water.
Brush ghee all around the dough and cover it with a damp tea towel or cling wrap.
Keep the dough aside to rest for 10 minutes.
Preheat oven at 180°C.
Meanwhile, line the baking tray with baking paper. Brush the paper with ghee.
Give a quick knead to the dough and make small smooth dough balls without any cracks on top (slightly smaller than tennis ball size).
Place dough balls on the greased baking tray keeping some room between each ball as they swell a little.
Brush dough balls with a thin layer of ghee.
Cover the tray with baking paper and then with aluminum foil to prevent the baking paper from burning and flying due to the heat and fan of the oven.
Place the baati tray in the middle rack of the oven and cook for 30 mins.
Note, covering the baati helps it cook with its own steam from within and prevents it from becoming too hard.
After 30 mins remove the cover from the baati tray.
You will notice that baatis have swollen slightly and the base has turned golden brown. If not then bake baatis for further 5 mins uncovered.
Flip all the baati on its stomach and cook in the oven for 5 mins. This will make the top of the baati golden brown.
After 5 mins turn the baatis sideways and cook for 2 mins and then keep rotating on the sides every 2 mins. until almost all sides are lightly golden. Do not over bake or the baati will go too hard from inside.
Meanwhile, keep a heatproof bowl ready with 2 cups of ghee in it.
When the baatis are ready. Pull the tray out and turn off the oven.
Use a tea towel to lightly press the hot baati to create a crack but not break it.
Place them in the bowl filled with ghee and let it soak for 15 minutes.
Ghee will melt with the heat of baati.
When serving lift up baati with tong or spoon and drain excess ghee.
Enjoy with piping hot, spicy dal.
NOTES
Check my post for other options and details.
Dip baati in ghee bath while it is hot.
Do not crush baati too much, just an organic crack to open so that ghee can go in while soaking in it.
Baking time will increase or decrease if you decide to make bigger or smaller baati sizes.
Refer to the post for all the making photos and additional recipe tips.
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