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Baati (Hindi: बाटी) is a hard, unleavened bread cooked in desert areas of Rajasthan, Malwaand Gujarat in North India. Baati is also a dish of Bihar. It is prized there for its exceptionally long life and high energy content, as well as the minimal quantity of water required in its preparation. It is always eaten with dal.
Baati can either be plain, or may have various kinds of fillings, including onions, peas, sattu, etc. Bafla is a kind of baati which is softer. Bafla and baati are always eaten with hot dal with loads of pure ghee and chatni. They are a must preparation when folks out there go out for picnic and prepare food at the spot.
Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up wheat flour baatis or left over rotis in ghee and jaggery, optionally mixed with dry fruits and flavours. It's extremely delicious. Can be eaten alone, or with dal.
Dal-Baati-Churma, consisting of three items of bati, dal (lentils), and churma, is a very popular Rajasthani Cuisine. It is a common preparation in all kinds of functions, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this, apart from being delicious, is that is easy to cook even for a large group of people.
Baati is also eaten in southern parts of india, mostly by lambada community people. but the form of baati is different in this case. It is made up of jowar and is harder than the wheat bread. It is also eaten along with dal, though any curry goes fine with it. Lots of ghee is served along with the curry.
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