How To Make Bati In Oven

Baati is a popular Rajasthani dish with wheat flour, sooji (rava) and ghee. It is easy to prepare at home and stays skillful for a long time.

How to make baati in paniyaram pan?

Traditionally, baati is prepared in the tandoori oven. You can even bake baati in the conventional oven. This paniyaram pan method also works well, baati turns out similar to the oven baked baatis. The baatis fabricated in paniyaram pan are also used to brand the delicious churma laddoo. Churma laddoo is a succulent sweetness made with deep fried baatis, jaggery, and ghee. Yous tin can make hard and perfect baatis in the paniyaram pan using the less amount of ghee. Churma ladoos are my favorite I made baatis and enjoyed with dal for dinner and saved the remaining baatis for churma ladoo. Today, I am going to prepare churma ladoo.

Smart Cooking Tips:

Brand certain to cook baatis over a low heat and covered. If you cook on a high heat the outer part of the battis will get burned and the inner office remains uncooked.
The dough for baati is similar to the chapati dough but it should exist slightly firm and tight.

How to make dal baati?

Baati serves with dal topped with the ghee and hence phone call it as a dal baati. The dal for baati is made with toor dal, channa dal, moong dal, urad dal and flavored with spices. Information technology is easy and uncomplicated dal recipe that you can make in just a few mins. Check out the recipe for dal baati.

How to serve baati?

Serve baati with ghee, dal and churma. Allow the baatis to cool completely,, broke into small pieces and grind to a coarse powder using a blender. Add melted ghee, jaggery and make churma ladoos.

Baati is a pop Rajasthani dish with wheat flour, sooji (rava) and ghee. It is like shooting fish in a barrel to prepare at habitation and stays good for a long time.

Course: vegetarian

Cuisine: Indian

Servings: 2

1 cup Wheat Flour (atta)
0.25 cup Sooji (rava)
four tbsp Ghee Melted
0.50 tsp Salt
1 tbsp Ghee (for greasing pan)
3 - 4 tbsp Water (for kneading dough)
0.25 tsp Ajwain

In a bowl, add together wheat flour, salt, sooji and mix well. Add together melted ghee and mix well.
Add together water little by little and brand a firm dough. Cover and set the dough for x - fifteen mins.
Separate the dough into small balls and make a dent gently with ur pollex equally I shown in the picture.
Grease the paniyaram (appe pan) with ghee or oil and identify the rolled balls in the molds. Cover and cook over a low heat on both the sides until the baati is cooked thoroughly. The baatis should be hard on both outside and inside.
Dip baatis in the ghee and serve with dal and churma. Permit the baatis to cool completely and grind to a coarse pulverisation using a mixer or food processor, add melted ghee, melted jaggery and brand churma laddoos.