Baati

Type of bread popular in western India

For other uses, see Baati (disambiguation).

For the dish, see Dal bati churma.

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Baati

Baati

Type| Bread
Place of origin| Rajasthan (India)
Region or state| Rajasthan, Khargone, Madhya Pradesh
Main ingredients| Ghee, clarified butter, Flour, Water
Variations| Litti (cuisine) in Bihar

* Media: Baati

Baati is a hard, unleavened bread cooked in most areas of Rajasthan,[1] and in some parts of Madhya Pradesh[2] and Gujarat states of India. It is prized for its long shelf life and high nutritional content,[3] and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, 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) and western Bihar. Litti is eaten with potato, tomato and roasted aubergine.

Baati can either be plain or have various kinds of fillings, including onions, peas, 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 clarified butter 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[edit]

Dal Baati

Dal-baati-churma is a popular pairing of three dishes and a complete meal.[4] Dal Baati is a popular Rajasthani dish consisting of mainly Uradh Dal (combination of five lentils) [5] and Baati i.e. small wheat bread balls. Baati is dipped in pure ghee and served hot in a traditional earthen pot.[6] Dal is served in a small bucket-shaped vessel with a red chilli tadka on top, spicy garlic chutney, or with besan (gram flour).[7]

Dal, baati, and churma on a platter

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.[4]

## Daal-Baati Thali[edit]

Daal Baati Thaali

Rajasthani thali is incomplete without baati. Baati is also served with besan gatte, boondi raita. Garlic chutney, papad, kadhi and mango pickle.[4]

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 a 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 a little bit spicier, adding a 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 parts 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[edit]

* List of Indian breads
* Bati Chokha Recipe

## References[edit]

1. ^ Rajasthani Cookbook by Tarla Dala, p. 102
2. ^ "7 Must Have Dishes From Madhya Pradesh You Just Cannot Miss". HolidayIQ. Archived from the original on 18 October 2018. Retrieved 8 January 2019.
3. ^ "About Dal Bati". ifood.tv. Retrieved 8 January 2019.
4. ^ a b c "Dal Bati Churma Party Menu Recipes". Enhance Your Palate. 21 September 2019. Retrieved 5 October 2019.
5. ^ "Rajasthani Panchmel Dal - Five Lentil Soup". Enhance Your Palate. 30 September 2016. Retrieved 5 October 2019.
6. ^ "Rajasthani Bati (Unleavened Bread) for Dal-Bati-Churma". Enhance Your Palate. 30 September 2016. Retrieved 5 October 2019.
7. ^ "Dal-Bati-Churma: A Rajasthani Delight". indiacanteen.tastyfix.com. Archived from the original on 12 November 2016. Retrieved 23 September 2015.

## External links[edit]

* Media related to Baati at Wikimedia Commons
* Baati at the Wikibooks Cookbook subproject

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Indian dishes by region

North|

| Mughlai|

* Mughlai kabab
* Mughlai paratha
* Murgh musallam
* Nihari
* Pasanda
* Qeema matar
* Rezala

|

Rajasthani|

* Baati
* Bikaneri bhujia
* Churma
* Dal Badam Chakki
* Dal baati
* Dal bati churma
* Kanda Kachauri
* Laal maans
* Mirchi Bada
* Panchratna Dal

Punjabi|

* Makki ki roti
* Pinni
* Sarson ka saag
* Tandoori chicken

Kashmiri|

* Noon chai
* Rogan josh
* Shab deg

Uttar Pradeshi|

* Peda
* Petha

Other|

* Aloo gobi
* Aloo mutter
* Baingan bartha
* Barfi (Kaju barfi/Kaju katli)
* Bhatura
* Butter chicken
* Chana masala
* Chapati
* Chicken tikka
* Chole bhature
* Dal makhani
* Dum aloo
* Dopiaza
* Egg curry
* Haleem
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* Kachori
* Kadai chicken
* Kadhi
* Kahwah
* Keema
* Khichra
* Khichdi
* Kulcha
* Korma
* Kulfi
* Lassi
* Mattar paneer
* Mutton curry
* Naan
* Palak paneer
* Pakora
* Paneer tikka
* Raita
* Rajma
* Rumali roti
* Sai bhaji
* Shahi paneer
* Shami kebab
* Paneer tikka masala

South|

| Hyderabadi|

* Baghara baingan
* Chakna
* Double ka meetha
* Hyderabadi biryani
* Hyderabadi haleem
* Hyderabadi marag
* Lukhmi
* Mirchi ka salan
* Osmania Biscuit

|

Karnataka|

* Benne dose
* Bisi bele bath
* Masala dosa
* Mysore Pak

Kerala|

* Appam (pesaha appam)
* Parotta
* Aviyal
* Sadya
* Chicken Chettinad
* Bonda
* Idiappam
* Kerala porotta
* Puttu
* Thalassery biryani
* Pathiri
* Kozhukkatta
* Kerala beef fry
* Malabar Matthi Curry

Other|

* Aavakaaya
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* Ariselu
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* Sakinalu
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* Sevai
* Ulava charu
* Upma
* Uttapam
* Vada

West|

| Gujarati|

* Dhokla
* Doodhpak
* Handvo
* Khakhra
* Undhiyu

|

Maharashtrian|

* Kombdi vade
* Misal
* Thalipeeth
* Vada pav
* Veg Kolhapuri

Other|

* Akuri
* Basundi
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* Bhel puri
* Bombil fry
* Chinese bhel
* Chivda
* Chouriço
* Dahi vada
* Dhansak
* Kadboli
* Khatkhate
* Khandvi
* Khichdi
* Kuswar
* Misal pav
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* Patoleo
* Patra ni machhi
* Pohe
* Sabudana Khichadi
* Sanna
* Sevpuri
* Shrikhand
* Solkadhi
* Sorpotel
* Vindaloo
* Xacuti

East|

| Bengali|

* Cham cham
* Charchari
* Jalfrezi
* Indian Chinese cuisine
* Kati roll
* Luchi
* Machher Jhol
* Mishti doi
* Pantua
* Prawn malai curry
* Rasgulla
* Ras malai
* Sandesh
* Sorshe Ilish
* Daab Chingri
* Ashke pithe
* Malpua
* Kosha mangsho

|

Odia|

* Arisa pitha
* Chakuli pitha
* Chandrakanti
* Charchari
* Chhena gaja
* Chhena jalebi
* Chhena Jhili
* Chhena kheeri
* Chhena poda
* Chingudi Jhola
* Dahi baigana
* Dahi Machha
* Dahibara Aludam
* Enduri pitha
* Ghuguni
* Kakara pitha
* Kanika
* Khira sagara
* Khiri
* Maachha Bihana
* Manda pitha
* Ouu khatta
* Pakhala
* Pitha
* Podo pitha
* Rasabali
* Rasagola
* Santula
* Mathapuli

Bihari|

* Litti
* Ghugni
* Sattu
* Khaja
* Champaran meat
* Motichoor ka Ladoo
* Tilkut
* Anarsa
* Regional (Bhojpuri, Maithil, Magahi)

Miscellaneous|

* Biryani
* Chaat
* Chutney
* Dal
* Falooda
* Flattened rice
* Gulab Jamun
* Halwa
* Indian pickle
* Jalebi
* Kheer
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* Panipuri
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* Puri
* Qeema
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* Sindhi biryani
* Samosa
* Shankarpali
* Soan papdi
* Zarda
* Puri Bhaji

Indian diaspora|

* Chicken tikka masala
* Fish head curry
* Phall
* Nasi kandar
* Pasembur
* Roti canai

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