Dal - Bati
Dal - Bati is a very traditional and staple Rajasthani dish of India. It is believed that during the war of King Maharana Pratap of Udaipur against the Mughals, Bati was made for the Army of Maharana Pratap. They were very easy to make and to carry. They are high energy yielding and require very few ingredients. Also, the left over batis could be crushed and mixed with powdered sugar/bhura and ghee and eaten as churma.
Traditionally, they are made on dried cow-dung cakes. The bati is made with whole-wheat flour and cooked by burning dried cow-dung cakes. Later on the ash is removed from them and all the batis are dipped in ghee and served along with mixed-dal and gatte ke sabzi (made from besan, also known as gram dal flour or chick pea flour).
However, nowadays, batis are being made in homes on a tandoor or an oven or steamed and then cooked with ghee.
However, nowadays, batis are being made in homes on a tandoor or an oven or steamed and then cooked with ghee.
I, being Rajasthani, am very fond of eating dal-bati, and would like to share recipe with you.
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