Whenever the name of Rajasthan comes to mind, pictures of its culture, lifestyle, food, and desert start appearing before our eyes. Rajasthan remains in the news a lot because of its food. If we talk about the special dish there then everyone likes Dal Bati Churma. Although Dal Bati Churma is made in every house in Rajasthan, now its craze is seen across the country as well as abroad.
Often when we make Baati, it either remains raw or becomes so tight that it becomes very difficult to eat. If you also face the same problem, then today we will tell you its 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 the flour
While making Baati, take special care that its dough should not be soft. The tighter the Baati dough is, the better your Baati will be. By doing this the Baati becomes very crispy.
Do not reduce the amount of ghee while kneading the dough.
People are often heard saying that they do not use much ghee. But, if you are kneading the dough for Baati, then pay careful attention to the amount of ghee in it. It will become soft from the inside only because of ghee.
Keep the dough like this for some time
When you knead the dough to make Baati, keep it like this for at least thirty minutes. Till then you can prepare the dal.
Must dip in ghee
The taste of Baati increases a lot due to ghee. When it is ready, dip it in ghee. If you dip the hot Baati in ghee, its taste will increase manifold.
(PC: Freepik)
