Rajasthani food is incomplete without the mention of the famous Dal-Baati-Churma. It consists of baatis or flaky round breads baked over firewood or Kandas (i.e cow dung) are done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with dal and churma. The dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving. Often a large batch of baatis is made and part of the dough is left
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| Rajasthani Thali (Bati Churma) |
unsalted. This unsalted dough then shaped into rounds and cooked on the tawa on low flame. Later these baatis are crushed and sugar or jaggery is mixed into them along with ghee to make a sweet dessert- churma. The three together, simple though they sound, make a very filling meal. No Rajasthani festive or wedding menu is complete without this popular recipe.
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| Rajasthani Saag |
Another way of eating Dal Baati is by crushing the baati add ghee, dal, onions, athana mirchi, lime juice, mango pickle, sabjis - mixed vegetable and gatte ki sabji and mix all together for a tasty and delicious meal.
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