Anyone visiting Rajasthan must try the famous Dal Bati Churma. This dish is very popular, and people travel from afar for its taste. However, if you want to prepare something different from regular bati, try Rajasthani Masala Bati.
Masala Bati is prepared by mixing flour, dry grain, and lentil flour with coarsely ground spices. It is these spices that give the bati softness inside and a light crispy texture on the outside. The flavor of this dish becomes twice as rich when served with Dal Panchratan, Dal Arhar, green chutney, and pickled vegetables. Next, we present the method for preparing special Rajasthani Masala Bati.
Rajasthani Masala Bati Recipe:
The true taste of Masala Bati is achieved through the use of spices. For this, in a food processor, you should mix whole cinnamon, cardamom, cumin, cloves, black pepper, and salt. It is important not to turn them into a fine powder, but to grind them lightly. This will allow you to better perceive the aroma and taste of the spices when eating the bati.
How to Knead the Dough for Bati
In a large bowl, mix wheat flour, dry grain, and lentil flour. Then add the prepared coarsely ground spice mixture, asafetida, red chili powder, asafoetida, and baking powder, thoroughly mixing all ingredients. After that, incorporate ghee and mix it well with the dough. Knead the dough by gradually adding water. The dough should be soft, like chapati dough, but not too stiff and not too loose. Cover the kneaded dough and leave it for about 20 minutes to stabilize well.
Shaping Round Batis
After 20 minutes, the dough needs to be gently kneaded again until it is smooth. Then, separate small pieces of dough. This amount will yield about 15-16 pieces. Each piece must be wrapped between your palms, giving it a round shape. This is how all the batis are made.
How to Bake Bati in the Oven
Grease a baking tray with a little ghee. Arrange the ready batis on the tray with a small distance between them. Preheat the oven to 220 degrees Celsius. Place the tray with the batis on the middle rack of the oven and bake at 220 degrees Celsius for about 10 minutes. After 10 minutes, take out the batis and check their color. If they are still light, reduce the temperature to 200 degrees Celsius and bake for another 5 minutes. If necessary, you can bake for another 5 minutes. The batis are ready when they become evenly golden-brown and well-cooked. This usually takes about 20 minutes, but the time may vary depending on the oven.
Serving, Dipped in Ghee
The batis should be dipped in ghee while hot. Now your hot Masala Bati is ready. It is served with Dal Panchratan, Dal Arhar, green cilantro chutney, and pickled vegetables. Adding a little more ghee on top significantly enhances the flavor.
Pro Tip: The cooking temperature and time may differ in every oven. Therefore, after the first 10 minutes, be sure to check the batis. Then continue baking them as needed until they achieve a nice golden-brown color.
