File:Baati with Dal.JPG

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English: BATI

(Bati is a Rajasthani bread which has a long shelf life and uses minimal quantities of water. This is important in a desert land where water is so scarce says Pradhyuman.) Yield: 8 batis Whole wheat flour (Atta) 681 grams Rava 227 grams Ghee/Oil As required Salt To taste Cumin seeds 10 grams Water 100 millilitres Method: • Mix all the ingredients and make a firm dough. • Divide into 8 parts. • Preheat the oven to 350 C. • Place all batis in a tray covered with aluminium foil. • Bake at 350 C for 20-25 minute. • Flip batis over every 5 minutes. • Serve hot with generous helping of ghee on top.

This was prepared by a student of the department of culinary arts, WGSHA, Manipal University
Date
Source Own work
Author Vsigamany

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29 November 2012

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current04:35, 13 June 2015Thumbnail for version as of 04:35, 13 June 20153,888 × 2,592 (4.56 MB)VsigamanyUser created page with UploadWizard

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