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|Place of origin||India|
|Region or state||Rajasthan, Uttar Pradesh, Madhya Pradesh|
|Main ingredients||Ghee, Flour, Water|
|Variations||Litti in Purvanchal region of Uttar Pradesh and Western Bihar, and Bakla in rest of UP|
Baati (Rajasthani: बाटी) is a hard, unleavened bread cooked in the desert areas of Rajasthan, and in Uttar Pradesh and Madhya Pradesh. Its 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 always eaten with dal. Baati is also closely related to Litti (cuisine) popular in Eastern UP and Western Bihar. Litti can be enjoyed with Chokha (a spice seasoned mash of 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 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.
Dal Baati Churma
Dal-Bati-Churma is a complete dish and very popular in Rajasthan, India. Traditional way to serve it is to first coarsely mash the Baati then pour pure Ghee on top of it. It is served with the daal (lentils) and spicy garlic chutney. Also served with Besan (gram flour) ki kadi . It is commonly served at all festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. "Dal-Baati-Churma", is a combination of three different food items - Daal (lentils), Baati and Churma (Sweet). It is a typical Rajasthani dish.
Dal is made of lentils and can be little bit spicy.
Baati baked or grilled balls of wheat flour dough.
Churma is a sweet, made of wheat flour, sugar and dry fruits.
Ghee is an important ingredient in all the three items.
- Rajasthani CookbookBy Tarla Dala,p 102
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