Dal Baati (Charcoal-roasted Balls Soaked in Bean Soup, Street Style)
砂漠が鍛えた小麦の石！ギーの池で砕かれるラージャスターンの誇り
Description
Desert soul food eating 'Baati'—hard whole wheat dough baked rock-hard over charcoal like stones—crushed to pieces by hand, soaked in piping hot spicy bean soup (Dal) and massive Ghee (clarified butter).
Restaurants serving Dal Baati (Charcoal-roasted Balls Soaked in Bean Soup, Street Style)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole wheat flour
- Mixed beans(for Dal)
- Ghee
- Garlic
- Ginger
- Red chili
- Cumin
- Turmeric
Instructions
- [For
- Servings/Ingredients] Baati dough (200g whole wheat flour,
- tbsp semolina,
- tbsp Ghee, salt, water), Dal (150g skin-on Urad Dal/Moong Dal mix),
- tsp cumin,
- tbsp each minced garlic/ginger,
- red chilies, 1/
- tsp turmeric, 100g Ghee (for dipping).
- Mix water/little Ghee into coarse whole wheat flour, rolling rock-hard ping-pong-ball-sized doughs (Baati).
- On Rajasthan streets, place Baatis over glowing charcoal (or cow dung) fire grate, rolling to direct-roast rustically until surfaces crack turning rock-hard golden.
- In another pot, simmer several beans like Urad/Moong Dal gooey with garlic, cumin, red chilies, turmeric making spicy 'Dal (bean soup)'.
- Wrap baked hot Baati in cloth tapping lightly brushing off charcoal ash.
- Place Baati on plate, vendor breaks open 'Snap!' perfectly in half with thumb pad. Towards the crack, pour liquid golden Ghee from pot like a parent's sworn enemy to the limit.
- Boldly pour hot Dal over Baatis crumbled absorbing massive Ghee to serve. Nomad's powerful energy food eaten mixing crushed hard bread with bean soup.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
Char whole wheat hard bread in toaster (no charcoal flavor but hard texture sub)
Pairing
Cold Buttermilk(Chaas)、Raw onion
Trivia
[Hardcore] Ultimate survival food created by nomad Rajputs as bread storable long-term and bakable without water (kneaded with milk/Ghee) in water-scarce deserts. How massively it absorbs 'Ghee' is the absolute standard of taste and richness; a sacred local dish where calorie-worriers lack qualification to eat.
Eating tips & etiquette
[Unique Eating] Crush Baati submerged in Ghee sea to pieces with fingers, mixing completely with spicy bean soup (Dal) into 'mud-like paste' scooping with hands to eat!
Allergen
Wheat, Soy (Lentils), Dairy (Ghee)