Whenever the name Rajasthan comes to mind, then the pictures of its culture, lifestyle, food, and desert start roaming in front of the eyes. Rajasthan remains in a lot of discussions because of its food and drink. If we talk about the special dish there, everyone likes Dal Bati Churma. Although Dal Bati Churma is made in every household in Rajasthan, now its craze is seen across the country as well as abroad.
Often when we make Baati, either it remains raw or it becomes so tight that it becomes very difficult to eat. If you also face the same problem, then today we will tell you the solution. Today we are going to tell you some such tips for making Baati, following which you will be able to make Baati exactly like Rajasthan.
Take care of a flour
While making Baati, take special care that its dough should not be soft. The tighter the dough of the bati, the better your bait will be. By doing this, the baati becomes very crispy.
Do not lack ghee while kneading the dough
Often people are heard saying that they do not use much ghee. But, if you are kneading dough for bati, then take care of the amount of ghee in it. Due to ghee, it will become soft from the inside.
Keep the dough like this for some time
When you knead the dough to make bati, keep it like this for at least thirty minutes. Till then you can prepare the dal.
Must dip in ghee
The taste of bati increases a lot because of ghee. When it is made, do dip it in ghee. If you dip the hot bati in ghee, then its taste will increase manifold.
(PC: Amarujala)
