Baati of the Dal Baati Choorma Trio

Daal Baati Choorma is very popular meal from the western desert state of India and my home town- Rajasthan.  You need a hearty appetite for this one as it is loaded with ghee/clarified butter. The meal is best enjoyed in the Winter or better still, the Monsoon!
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A traditional meal of daal, baati and choorma is often served with mirchi ke tipore, a spicy chili stir-fry.

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Ingredients
Makes 16 baatis

Whole wheat flour/aata- 4 cups
Desi ghee/clarified butter- 6 Tbsp (for moyen/to be kneaded into the dough) + 1 cup (for dipping the baatis in)
Salt- 1 ½ tsp
Ajwaian/carom seeds- 1 tsp
Jeera/cumin seeds- ½ tsp
Warm milk- 1 cup to knead the flour (may need more or less )

Add the salt, carom seeds and cumin seeds to the flour and mix. Add the 6 Tbsp of ghee and mix well.
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Hold a fistful of the flour. If the fistful holds, there is enough ghee, if not add a little more. Traditionally referred to as ‘mutthi bhar moyen’.
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Knead into a firm dough with the warm milk using as much milk as required to get a medium firm dough.
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Keep covered for 30 minutes.
Divide into 16 balls and shape into baatis making an indentation in the centre of each.
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Grease a baking tray with ghee and place the baatis.
Bake in a pre-heated oven at 180C for 30 minutes till they turn golden brown.
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Remove and give each a punch to crack the baati.This ensured that the ghee enters the baati. Melt one cup of ghee.
Going by tradition, the baatis are meant to be kept dipped in ghee but I just give them a ceremonial dip and remove.

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Serve hot with dal, choorma and mirch ke tipore.
Best enjoyed dunked into hot daal!
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IMG_20140718_174430_wm* Microwaving the baatis- A note from my friend Jaya Amit on microwaving the baatis. She is a whiz with the microwave and makes almost everything using it! I do not use the microwave for baking but this might help friends looking for baking options in the microwave.

Basically you need to keep the batis in a pre heated (220) mw and bake at 180 for about 30-35 minutes ( 900 watt mw) and then brush with a little ghee and grill for 2 mins. With ghee the taste will be just like the authentic baati. The grilling will enhance the colour and the look for sure. Do check the baatis before grilling and bake a bit more if needed. Use a rack for better and more even cooking and baking.

 

 

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24 thoughts on “Baati of the Dal Baati Choorma Trio

    1. Hi Namrata
      This is how Ma and Ma in law always make them and this is the only way I have learnt. Always gives perfect results. Also , for the choorma :-).
      Do try 🙂

  1. I love this daal bati a lot Garima. Unfortunately I am not having a oven or microwave 😦 Any alternate way. If there is , would be the happiest person on earth.

    BTW, love all your recipes Rasgulla queen of CAL 😉

  2. Hello Garima,

    I love your blog and the recipes. Have tried couple of them and must say the proportions are perfect 🙂
    Wanted to know if you can share a recipe for Gatte a Subzi?

    Thanks!
    Nupur

  3. wanted to make this since a long time…. its been 2 years away from home and so not had this delicacy which we used to have once in every month…. no microwave and no gas tandoor…. can it be possible in cooker(bati boiled is called “bafla”) ? or any other way to make it ?

  4. Dal-Baati-Churma is simply my favouritest Rajasthani meal. I don’t have much cooking to do today as I got loads of Prasadam from Thyagaraja Aradhan yesterday. I am seriously giving this a try today. 🙂

  5. Such a nice blog, Daal Baati Choorma is a popular rajasthani food. I like to eat Daal Baati Choorma very much. Thanks for Sharing the Recipe……..dal baati sounds interesting and delicious…and the images looks more tempting 🙂

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