Dal, baati, churma is a traditional recipe from Rajasthan. The Baatis are made from whole wheat flour, semolina and ghee with the addition of ajwain that adds to the delicious flavour of the baati. Traditionally baked in a tandoor, baati can now be baked in the regular oven or even in an Appe pan. Panchmel dal is served over the crushed baati with a generous drizzling of ghee and churma is served alongside. Posting the links to the dal and churma which have been posted separately in this website.
250 gms Whole Wheat Flour
125 gms Semolina/ rava
1/2 cup Ghee
1 tsp Carom seeds/ajwain
1/2 tsp baking soda
Water to bind the dough.
Tip all the ingredients in a bowl and mix until well combined. Add water a little at a time to make a smooth yet stiff dough. Leave the baati dough aside for 20 minutes so it rests and becomes fluffy with the baking soda that was added.
Knead the dough once again for a few minutes.
Divide the dough into large lemon size portions . Mark them with a cross cross gently with a knife. This is to allow the baati to crack open when baking. Preheat the oven to 180 C and bake the baati in the oven for about 20 to 30 minutes until browned on both sides.
Make sure to keep turning the baatis around, until they have browned from all the sides.
Once the baatis are golden brown in colour from all sides, remove them from the oven.
Alternatively you can use an Appe pan and roast the baati in it on a very gentle flame flipping them over and over again till they are well done. A generous drizzling of ghee is required to keep them moist and evenly roasted.
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