Baati
Encyclopedia
Baati is a hard, unleavened bread
cooked in the desert areas of Rajasthan
and Gujarat. It is prized there for its long shelf life and high nutritional content, as well as the minimal quantity of water required for its preparation. It is always eaten with dal
. Bati is also known as litti. Litti can be enjoyed with Chokha (a type of spicy mashed potato mixed with roasted brinjal). Litti and chokha are synonymous with bread and butter in many parts of India.
Baati can either be plain or have various kinds of fillings, including onion
s, pea
s, and sattu. Bafla is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee
and chutney
.
Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee
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.
(lentils), and churma, is a Rajasthani dish. It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan
. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.
Dal Bafla, or Dal Bafle, is a central Indian variation made which is boiled in water before being roasted, it is much softer and more rich in ghee than Baati as the ghee penetrates inside .
Baati is also eaten in southern India, mostly by the people of the lambada community, but this form of baati is different. It is made up of jowar and is harder than the wheat bread. It is also eaten with dal, though any curry goes fine with it. Ghee is served along with the curry.
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...
cooked in the desert areas of Rajasthan
Rajasthan
Rājasthān the land of Rajasthanis, , is the largest state of the Republic of India by area. It is located in the northwest of India. It encompasses most of the area of the large, inhospitable Great Indian Desert , which has an edge paralleling the Sutlej-Indus river valley along its border with...
and Gujarat. It is prized there for its long shelf life and high nutritional content, as well as the minimal quantity of water required for its preparation. It is always eaten with dal
Dal
Dal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine...
. Bati is also known as litti. Litti can be enjoyed with Chokha (a type of spicy mashed potato mixed with roasted brinjal). Litti and chokha are synonymous with bread and butter in many parts of India.
Baati can either be plain or have various kinds of fillings, including onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s, pea
Pea
A pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum. Each pod contains several peas. Peapods are botanically a fruit, since they contain seeds developed from the ovary of a flower. However, peas are considered to be a vegetable in cooking...
s, and sattu. Bafla is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
and chutney
Chutney
Chutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...
.
Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee
Ghee
Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian cuisine....
and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery
Jaggery
Jaggery is a traditional unrefined non-centrifugal whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color...
, optionally mixed with dry fruits and flavours. It can be eaten alone or with dal.
Dal Baati Churma
Dal-Baati-Churma, consisting of three items of bati, dalDal
Dal is a preparation of pulses which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these, an important part of Indian, Nepali, Pakistani, Sri Lankan, and Bangladeshi cuisine...
(lentils), and churma, is a Rajasthani dish. It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan
Rajasthan
Rājasthān the land of Rajasthanis, , is the largest state of the Republic of India by area. It is located in the northwest of India. It encompasses most of the area of the large, inhospitable Great Indian Desert , which has an edge paralleling the Sutlej-Indus river valley along its border with...
. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.
Dal Bafla, or Dal Bafle, is a central Indian variation made which is boiled in water before being roasted, it is much softer and more rich in ghee than Baati as the ghee penetrates inside .
Baati is also eaten in southern India, mostly by the people of the lambada community, but this form of baati is different. It is made up of jowar and is harder than the wheat bread. It is also eaten with dal, though any curry goes fine with it. Ghee is served along with the curry.