Happy Onam


**~~** HAPPY   ONAM   2012**~~**

Rather giving more onam sadya dishes which is now more than readily available on many blogs ,MD would like to share a unique bread known as baati.
Baati is a hard, unleavened bread cooked in the desert areas of Rajasthan and Gujarat. It truly unravels the magic and mystique of its cuisine. There are several innovative methods and recipes for making baatis.It is prized there for its long shelf life and high nutritional content, as well as the minimal quantity of water required for its preparation. It is always eaten with dal . Baati can either be plain or have various kinds of fillings, including onions and peas.This dish can be placed as an additional item on your onam sadya beside the normal vada.One can vary the recipe to suit ones’ tastebud.


Aata (Whole wheat flour) - 1 cup
Besan (Chick Pea Flour) - 1/4 cup
Sooji (Semolia) - 1 tbsp
Ghee (Clarified Butter) - 1/4 cup (melted to mix in the dough)
Saunf (Fennel Seeds) - 2 tsp crushed coarsely
Ajwain (Carom Seeds) - 2 tsp crushed coarsely
Salt - as per taste
Ghee - 1/4 cup (to brush the baatis before putting them in oven and afterwards before eating)
2 tbsp of milk (optional)

Knead firmly by mixing all the ingredients except for ghee that needs to be used to brush later (the last ingredient). Keep it aside.Pinch lemon sized balls out of the dough, make as smooth as a ball as you can and then press it in the middle with the thumb.
·        Boil water in a large pan and drop the baatis into the boiling water. Cook for 15 minutes over a high flame. Drain and keep aside.
·        Arrange the baatis on a serving dish(grease with ghee), and pour some melted ghee over.Bake the baatis in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes turning them over occasionally. Once they are nice and golden brown, it means they are done.Serve by pouring some melted ghee.Serve hot with dal.

Note:You can deep fry the baatis if you don’t want to bake .


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