Dal Bati: Whenever Rajasthan is mentioned, images of its culture, lifestyle, cuisine, and the desert landscape come to mind. Rajasthan is often discussed for its distinctive cuisine, and one particular dish that stands out is Dal Bati Churma. While every household in Rajasthan prepares Dal Bati Churma, its popularity has now extended not only across the country but also internationally.
Often, when we prepare Bati, it either remains undercooked or becomes excessively tight, making it challenging to eat. If you also face this issue, we have some tips today that will help you make Bati just like those in Rajasthan.
- Pay Attention to the Dough
When making Bati, ensure that the dough is not too soft. The tighter the dough, the better your Bati will turn out. This results in a crispy texture.
- Moderate Use of Ghee While Kneading
People often claim they don’t use much ghee, but if you’re kneading the dough for Bati, pay attention to the quantity of ghee. The right amount of ghee will make the Bati soft from the inside.
- Let the Dough Rest for a While
Once you have kneaded the dough for Bati, leave it as it is for at least thirty minutes. During this time, you can prepare the dal.
- Dip in Ghee
The taste of Bati is greatly enhanced by dipping it in ghee. After it’s cooked, immerse the Bati in warm ghee. This will significantly enhance its flavor.
By following these tips, you can make Bati just like the ones in Rajasthan, with a perfect balance of crispiness and softness inside.
