Let winters come and baati, makki ki roti, makki ka dhokla, methi ke charme etc become our Sunday special menu. :). Yes, every Sunday any one of the recipe would dominate over regular dal, sabji and roti.
When I was a child I did not like baati at all ;-), it was like a punishment eating it … (hehe) but slowly it became one among my favorite dish.
You should even try makki ki masaledaar baati (this one I loved from childhood only ;-)). Just awesome.
Baati is best had with Urad dal, besan kadhi, ghee and green chutney. Some people even make toor (tuvar/arhar) dal. Just a matter of taste.
Let us start cooking!!!
Ingredients:
Whole wheat flour: 2 cups
Sooji: 1/4 cup
Ghee: 3 tbsp
Curd: 2 tsbp
Ajwain: ½ tsp (Optional)
Water: ½ to ¾ cup (lukewarm)
Salt as per taste
Ghee for dipping the baatis
Method:
1. Take flour and sooji in a bowl.
2. Add ghee, salt and curd. Mix well.
3. Now add water and make firm dough.
4. Prepare semi flattened balls and press slightly in centre.
5. Meanwhile heat water in a big kadai. When water starts boiling drop the baati into it.
6. Keep the flame on medium. And stir occasionally.
7. Initially the baatis would be settled down only but as they get cooked up they will become light and float on water. That’s the time when you have to take out the baatis from the water.
8. Meanwhile heat the tandoor.
9. Place the baatis in the tandoor. Keep the flame from medium to high only.
10. Occasionally flip the baatis in the tandoor.
11. It takes around 25 minutes for the baatis to get cooked evenly.
12. You’ll notice that baatis start to crack. That’s the perfect baati.
13. Take out and with the help of a cloth slightly break the baati.
14. Take ghee in a deep bowl. Keep the baatis in the bowl and let them absorb ghee.
15. Serve hot with dal, chutney.
Tips:
1. I generally do not keep the dough to settle after kneading it. I make them instantly. Previously I used to keep the dough but lately started following this procedure and found that the baatis are perfect with a large number of layers.
2. Keep an eye when boiling the baatis. Do not overcook the baatis in water otherwise you’ll find a big lump in the baati. It won’t have layers.
3. Don’t cook the baatis on low flame. This won’t give the crispiness to the outermost layer.
See you soon with a new recipe till then Happy Cooking!!!
When I was a child I did not like baati at all ;-), it was like a punishment eating it … (hehe) but slowly it became one among my favorite dish.
You should even try makki ki masaledaar baati (this one I loved from childhood only ;-)). Just awesome.
Baati is best had with Urad dal, besan kadhi, ghee and green chutney. Some people even make toor (tuvar/arhar) dal. Just a matter of taste.
Let us start cooking!!!
Ingredients:
Whole wheat flour: 2 cups
Sooji: 1/4 cup
Ghee: 3 tbsp
Curd: 2 tsbp
Ajwain: ½ tsp (Optional)
Water: ½ to ¾ cup (lukewarm)
Salt as per taste
Ghee for dipping the baatis
Method:
1. Take flour and sooji in a bowl.
2. Add ghee, salt and curd. Mix well.
3. Now add water and make firm dough.
4. Prepare semi flattened balls and press slightly in centre.
5. Meanwhile heat water in a big kadai. When water starts boiling drop the baati into it.
6. Keep the flame on medium. And stir occasionally.
7. Initially the baatis would be settled down only but as they get cooked up they will become light and float on water. That’s the time when you have to take out the baatis from the water.
8. Meanwhile heat the tandoor.
9. Place the baatis in the tandoor. Keep the flame from medium to high only.
10. Occasionally flip the baatis in the tandoor.
11. It takes around 25 minutes for the baatis to get cooked evenly.
12. You’ll notice that baatis start to crack. That’s the perfect baati.
13. Take out and with the help of a cloth slightly break the baati.
14. Take ghee in a deep bowl. Keep the baatis in the bowl and let them absorb ghee.
15. Serve hot with dal, chutney.
Tips:
1. I generally do not keep the dough to settle after kneading it. I make them instantly. Previously I used to keep the dough but lately started following this procedure and found that the baatis are perfect with a large number of layers.
2. Keep an eye when boiling the baatis. Do not overcook the baatis in water otherwise you’ll find a big lump in the baati. It won’t have layers.
3. Don’t cook the baatis on low flame. This won’t give the crispiness to the outermost layer.
See you soon with a new recipe till then Happy Cooking!!!
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