Baati is a hard, unleavened bread cooked in most areas of Rajasthan,[1] and in some parts of Madhya Pradesh[2] and Gujarat states of India.

It is prized for its long shelf life and high nutritional content,[3] and, in desert areas, for the minimal quantity of water required for its preparation.

Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, optionally mixed with dry fruits and flavours.

[6] Dal is served in a small bucket-shaped vessel with a red chilli tadka on top, spicy garlic chutney, or with besan (gram flour).

[4] In Madhya Pradesh, Daal-Baati is served with other dishes as well, for example, Baingan ka Bharta (Aubergine cooked on direct flames and mashed with raw spices) or fried potatoes.

Kadhi (cooked with Besan (gram flour) and butter milk) is also eaten with Daal-Baati as it adds a liquid element and maintains the water content in the whole combination.