Dal-bati is a quintessential Rajasthani dish that consists of dal cooked with mainly tuvar dal, infused with spices and baati, Indian dumplings made by kneading wheat flour with lots of ghee, salt and yoghurt. Dal-baati is a perfect duo; we can say it is truly made for each other that always seems incomplete without the other. If you have got a tasty, lip-smacking dal ready but not round, fluffy and crumbly baati, it fails to satisfy the heavenly taste and leaves us feeling displeased. Unlike a popular opinion, but is just as simple, easy and fuss-free to make as it seems to an expert. Digging to know about a few tips that can make you an expert at making bati at home?  Jot down some simple tips to reach out to on the days when you wish to make bati at home for a special Rajasthani feast. Refer to these three tips mentioned below.

1. Knead a firm dough

Always knead a firm dough instead of a soft and moist one. The texture of the bati from the outside is relatively firm rather than smooth. Kneading a soft dough will mess up with the crisp of the bati when you are ready to bake/fry them. Especially in frying, your bati can break down to pieces or not attain the desired shape.

2. Adopt the method of baking instead of frying

The ideal way to make bati at home is to choose to bake the batis over frying them. Baking is much simpler and easier as you can always check for the hardness of it appears with the help of a fork. In the case of oil, there are high chances you may over-fry, which will make your baati less crispy and harder from the inside.

3. Use loads of ghee and yoghurt while kneading the dough

Baati is mainly known for its rich flavour of desi ghee, so heavy use of ghee you can't compromise on while making some bati at home. Always remember to replace the bati dough with enough ghee instead of water. Yoghurt can also be used along with ghee. Also, don’t forget to dip them in a bowl of ghee right after they are ready.