How to Make Baati

Baati is a popular Rajasthani dish with wheat flour, sooji (rava) and ghee. It is easy to prepare at home and stays good for a long time.

How to make baati in paniyaram pan?

Traditionally, baati is prepared in the tandoori oven. You can even bake baati in the conventional oven. This paniyaram pan method also works well, baati turns out similar to the oven baked baatis. The baatis made in paniyaram pan are also used to make the delicious churma laddoo.  Churma laddoo is a delicious sweet made with deep fried baatis, jaggery, and ghee. You can make hard and perfect baatis in the paniyaram pan using the less amount of ghee. Churma ladoos are my favorite I made baatis and enjoyed with dal for dinner and saved the remaining baatis for churma ladoo. Today, I am going to prepare churma ladoo.

Smart Cooking Tips:

1. Make sure to cook baatis over a low heat and covered. If you cook on a high heat the outer part of the battis will get burned and the inner part remains uncooked.
2. The dough for baati is similar to the chapati dough but it should be slightly firm and tight.

How to make dal baati?

Baati serves with dal topped with the ghee and hence call it as a dal baati.  The dal for baati is made with toor dal, channa dal, moong dal, urad dal and flavored with spices. It is easy and simple dal recipe that you can make in just a few mins. Check out the recipe for dal baati.

How to serve baati?

Serve baati with ghee, dal and churma. Let the baatis to cool completely,, broke into small pieces and grind to a coarse powder using a blender. Add melted ghee, jaggery and make churma ladoos.

How to make baati

Baati is a popular Rajasthani dish with wheat flour, sooji (rava) and ghee. It is easy to prepare at home and stays good for a long time.

• 1 cup Wheat Flour (atta)
• 0.25 cup Sooji (rava)
• 4 tbsp Ghee Melted
• 0.50 tsp Salt
• 1 tbsp Ghee (for greasing pan)
• 3 – 4 tbsp Water (for kneading dough)

1. In a bowl, add wheat flour, salt, sooji and mix well. Add melted ghee and mix well.

2. Add water little by little and make a firm dough. Cover and set the dough for 10 – 15 mins.

3. Divide the dough into small balls and make a dent gently with ur thumb as I shown in the picture.

4. Grease the paniyaram (appe pan) with ghee or oil and place the rolled balls in the molds. Cover and cook over a low heat on both the sides until the baati is cooked thoroughly. The baatis should be hard on both outside and inside. Dip baatis in the ghee and serve with dal and churma. 

5. Dip baatis in the ghee and serve with dal and churma. Allow the baatis to cool completely and grind to a fine powder, add melted ghee, jaggery and make churma laddoos.

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