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Baati is a hard, unleavened bread cooked in most of areas of
Dal-baati-churma is a popular pairing of three dishes and a complete meal. Dal Baati is a popular Rajasthani dish consisting of mainly Uradh Dal (combination of five lentils) and Baati i.e. small wheat bread balls. Baati is dipped in pure ghee and served hot in a traditional earthen pot. Dal is served in a small bucket shaped vessel with a red chilli tadka on top, spicy garlic chutney, or with besan (gram flour).
It is traditionally prepared by coarsely mashing ''baati'' and pouring ghee on top of it. It is commonly served at all festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan.
Rajasthani thali is incomplete without baati. Baati is also served with besan gatte, boondi rayta. Garlic chutney, paapad, kadhi and mango pickle.
In Madhya Pradesh, Daal-Baati is served with other dishes as well, for example, Baingan ka Bharta (Aubergine cooked on direct flames and mashed with raw spices) or fried potatoes. Kadhi (cooked with Besan (gram flour) and butter milk) is also eaten with Daal-Baati as it adds the liquid element and maintains the water content in the whole combination.
Gatte ki Sabzi, made up of Besan (gram flour) and spices, is also eaten in western Madhya Pradesh and Rajasthan. It is little bit spicier, adding the spicy element to the whole thali.
Mango Pickle and Green Chutney (made with coriander, lemon, tomatoes, rock salt, cumin seeds and sea salt) are integral part of the thali. In western Madhya Pradesh towards Malwa, sweet rice is also cooked and served in the Thali. The rice is cooked with saffron, sugar and cloves.
Rajasthan
Rajasthan (; lit. 'Land of Kings') is a state in northern India. It covers or 10.4 per cent of India's total geographical area. It is the largest Indian state by area and the seventh largest by population. It is on India's northwestern s ...
, and in some parts of Madhya Pradesh
Madhya Pradesh (, ; meaning 'central province') is a state in central India. Its capital is Bhopal, and the largest city is Indore, with Jabalpur, Ujjain, Gwalior, Sagar, and Rewa being the other major cities. Madhya Pradesh is the seco ...
and Gujarat
Gujarat (, ) is a state along the western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the fifth-largest Indian state by area, covering some ; and the ninth ...
states of India
India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...
. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal
In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...
, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Litti (cuisine), popular in eastern Uttar Pradesh (Varanasi
Varanasi (; ; also Banaras or Benares (; ), and Kashi.) is a city on the Ganges river in northern India that has a central place in the traditions of pilgrimage, death, and mourning in the Hindu world.
*
*
*
* The city has a syncretic t ...
) and western Bihar. Litti is eaten with potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae.
Wild potato species can be found from the southern Unit ...
, tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...
and roasted aubergine
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit.
Mo ...
.
Baati can either be plain or have various kinds of fillings, including onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...
s, peas, and ''sattu Sattu is a type of flour, mainly used in India and Tibet. It consists of a mixture of roasted ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Sattu is used in vegetarian cuisine ...
''. ''Bafla'' is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee and chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sa ...
.
'' Churma'' is a popular delicacy usually served with ''baatis'' and dal. It is coarsely ground wheat crushed and cooked with ghee clarified butter
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. ...
and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, optionally mixed with dry fruits and flavours. It can be eaten alone or with dal.
Daal-baati-churma
Dal-baati-churma is a popular pairing of three dishes and a complete meal. Dal Baati is a popular Rajasthani dish consisting of mainly Uradh Dal (combination of five lentils) and Baati i.e. small wheat bread balls. Baati is dipped in pure ghee and served hot in a traditional earthen pot. Dal is served in a small bucket shaped vessel with a red chilli tadka on top, spicy garlic chutney, or with besan (gram flour).
It is traditionally prepared by coarsely mashing ''baati'' and pouring ghee on top of it. It is commonly served at all festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan.
Daal-Baati Thali
Rajasthani thali is incomplete without baati. Baati is also served with besan gatte, boondi rayta. Garlic chutney, paapad, kadhi and mango pickle.
In Madhya Pradesh, Daal-Baati is served with other dishes as well, for example, Baingan ka Bharta (Aubergine cooked on direct flames and mashed with raw spices) or fried potatoes. Kadhi (cooked with Besan (gram flour) and butter milk) is also eaten with Daal-Baati as it adds the liquid element and maintains the water content in the whole combination.
Gatte ki Sabzi, made up of Besan (gram flour) and spices, is also eaten in western Madhya Pradesh and Rajasthan. It is little bit spicier, adding the spicy element to the whole thali.
Mango Pickle and Green Chutney (made with coriander, lemon, tomatoes, rock salt, cumin seeds and sea salt) are integral part of the thali. In western Madhya Pradesh towards Malwa, sweet rice is also cooked and served in the Thali. The rice is cooked with saffron, sugar and cloves.
See also
*List of Indian breads
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Ingredients
Most flat breads from northern India are unleavened a ...
References
External links
* * {{Indian bread Indian breads Unleavened breads Rajasthani cuisine Vegetarian dishes of India