11 Essential Tips for Perfect Rajasthani Dal Baati Churma

4. Bake or roast baati properly (oven vs traditional)

Traditional baati are baked over wood fire or in a charcoal tandoor and get a smoky char. At home, aim to replicate that contrast between crisp exterior and slightly tender inside. Use a hot oven with a pizza stone or a heavy baking sheet preheated for best crust. For an extra-nice crust, place baati on a cast-iron skillet briefly under broil or use a hot pan to finish them. If you have access to a backyard grill, indirect heat with a foil packet of coals adds a hint of smoke. Key mistakes include uneven sizes and crowded trays—both cause inconsistent baking. Space the baati and rotate trays mid-bake for even color. If your oven lacks high heat, bake longer at a moderate temperature and finish briefly under broil to brown the surface.