Baati (original) (raw)
Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti is eaten with potato, tomato and roasted aubergine.
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| dbo:abstract | Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti is eaten with potato, tomato and roasted aubergine. Baati can either be plain or have various kinds of fillings, including onions, peas, and sattu. Bafla is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee and chutney. Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee clarified butter and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, optionally mixed with dry fruits and flavours. It can be eaten alone or with dal. (en) El baati (hindi: बाटी) es un pan duro sin levadura elaborado en las regiones desérticas de Rajastán, Malwa y Gujarat al norte de la India. Es apreciado por su largo plazo de conservación y alto contenido nutricional, así como por la mínima cantidad de agua necesaria para prepararlo. El baati es también un plato de Bihar y , donde también se conoce como litti. El litti puede tomarse con chokha (un tipo de puré de patata condimentado mezclado con berenjena asada). Litti y chokha son sinónimo de pan y mantequilla en muchas partes de la India. El baati puede hacerse solo o llevar diversos rellenos, incluyendo cebolla, guisante y sattu. El bafla es un tipo de baati, más blando. Tanto el baati como el bafla se comen siempre con dal caliente con ghi y chutney. (es) |
| dbo:country | dbr:Rajasthan |
| dbo:hasVariant | dbr:Bihar dbr:Litti_(cuisine) |
| dbo:ingredient | dbr:Flour dbr:Clarified_butter dbr:Water dbr:Ghee |
| dbo:ingredientName | Ghee,clarified butter,Flour,Water |
| dbo:region | dbr:Madhya_Pradesh dbr:Khargone dbr:Rajasthan |
| dbo:thumbnail | wiki-commons:Special:FilePath/DalBati.jpg?width=300 |
| dbo:type | dbr:Bread |
| dbo:wikiPageID | 3210289 (xsd:integer) |
| dbo:wikiPageLength | 5400 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1119011606 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Bihar dbr:Dal_baati dbr:Varanasi dbr:Jaggery dbr:Onion dbr:Eggplant dbr:Madhya_Pradesh dbr:Pea dbc:Indian_breads dbr:Dal dbr:Bread dbr:Churma dbr:Chutney dbr:Flour dbr:Potato dbr:Gujarat dbc:Unleavened_breads dbc:Rajasthani_cuisine dbr:Khargone dbr:Tomato dbc:Vegetarian_dishes_of_India dbr:Clarified_butter dbr:India dbr:Rajasthan dbr:Water dbr:Sattu dbr:Litti_(cuisine) dbr:Ghee dbr:Bharta_(food) dbr:List_of_Indian_breads dbr:File:"Delectable_Dal_Baati_Churma".jpg dbr:File:Dal_Baati_Rajwadi_Thali.jpg dbr:File:Dal_Bati_Choorma.jpg |
| dbp:caption | Baati (en) |
| dbp:country | dbr:Rajasthan |
| dbp:mainIngredient | dbr:Flour dbr:Clarified_butter dbr:Water dbr:Ghee |
| dbp:name | Baati (en) |
| dbp:region | dbr:Madhya_Pradesh dbr:Khargone dbr:Rajasthan |
| dbp:type | dbr:Bread |
| dbp:variations | Litti (cuisine) in Bihar (en) |
| dbp:wikiPageUsesTemplate | dbt:Indian_bread dbt:Commons_category-inline dbt:For dbt:Infobox_prepared_food dbt:Other_uses dbt:Refimprove dbt:Reflist dbt:Short_description dbt:Use_Indian_English dbt:Use_dmy_dates dbt:Indian_Dishes dbt:Cookbook-inline |
| dcterms:subject | dbc:Indian_breads dbc:Unleavened_breads dbc:Rajasthani_cuisine dbc:Vegetarian_dishes_of_India |
| gold:hypernym | dbr:Bread |
| rdf:type | owl:Thing wikidata:Q2095 yago:WikicatUnleavenedBreads yago:BakedGoods107622061 yago:Bread107679356 yago:Food100021265 yago:Food107555863 yago:Foodstuff107566340 yago:Matter100020827 yago:Matzo107684164 yago:PhysicalEntity100001930 yago:WikicatIndianBreads dbo:Food yago:Solid115046900 yago:Starches107566863 yago:Substance100020090 |
| rdfs:comment | Baati is a hard, unleavened bread cooked in most of areas of Rajasthan, and in some parts of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Litti (cuisine), popular in eastern Uttar Pradesh (Varanasi) and western Bihar. Litti is eaten with potato, tomato and roasted aubergine. (en) El baati (hindi: बाटी) es un pan duro sin levadura elaborado en las regiones desérticas de Rajastán, Malwa y Gujarat al norte de la India. Es apreciado por su largo plazo de conservación y alto contenido nutricional, así como por la mínima cantidad de agua necesaria para prepararlo. El baati es también un plato de Bihar y , donde también se conoce como litti. El litti puede tomarse con chokha (un tipo de puré de patata condimentado mezclado con berenjena asada). Litti y chokha son sinónimo de pan y mantequilla en muchas partes de la India. (es) |
| rdfs:label | Baati (en) Baati (es) |
| owl:sameAs | freebase:Baati yago-res:Baati wikidata:Baati http://arz.dbpedia.org/resource/باتى_(عيش) dbpedia-es:Baati http://hi.dbpedia.org/resource/बाटी http://jv.dbpedia.org/resource/Baati http://kn.dbpedia.org/resource/ಬಾಟಿ dbpedia-mr:Baati https://global.dbpedia.org/id/3MdcA |
| prov:wasDerivedFrom | wikipedia-en:Baati?oldid=1119011606&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/"Delectable_Dal_Baati_Churma".jpg wiki-commons:Special:FilePath/DalBati.jpg wiki-commons:Special:FilePath/Dal_Baati_Rajwadi_Thali.jpg wiki-commons:Special:FilePath/Dal_Bati_Choorma.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Baati |
| foaf:name | Baati (en) |
| is dbo:hasVariant of | dbr:Litti_(cuisine) |
| is dbo:wikiPageDisambiguates of | dbr:Bati |
| is dbo:wikiPageWikiLink of | dbr:Dal_baati dbr:Dal_bati_churma dbr:Dough dbr:Indian_bread dbr:Indian_cuisine dbr:Vigna_mungo dbr:North_Indian_culture dbr:Malwa dbr:Hardtack dbr:Baingan_bharta dbr:Bati dbr:List_of_Indian_dishes dbr:Rajasthani_people dbr:Litti_(cuisine) dbr:Ghee |
| is dbp:variations of | dbr:Litti_(cuisine) |
| is foaf:primaryTopic of | wikipedia-en:Baati |
