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- Baati abstract "Baati (Rajasthani: बाटी) is a hard, unleavened bread cooked in the desert areas of Rajasthan, and in Uttar Pradesh and Madhya Pradesh. Its 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 always eaten with dal, hence dal baati. Baati is also closely related to Litti (cuisine) popular in Eastern UP(Varanasi) and Western Bihar. Litti can be enjoyed with Chokha (a spice seasoned mash of potato, tomato and roasted aubergine).Baati chokha recipe is gaining more popularity in Benaras and has become a quick, tasty, economical meal for everyone.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 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.".
- Baati hasVariant Jari_Litmanen.
- Baati ingredient Flour.
- Baati ingredient Ghee.
- Baati ingredient Water.
- Baati origin Madhya_Pradesh.
- Baati origin Rajasthan.
- Baati origin Uttar_Pradesh.
- Baati thumbnail Baati.jpg?width=300.
- Baati wikiPageExternalLink baati-chokha-olives.
- Baati wikiPageExternalLink contrib4083.html.
- Baati wikiPageExternalLink rajasthan-cuisine.html.
- Baati wikiPageID "3210289".
- Baati wikiPageRevisionID "639912321".
- Baati caption "Baati".
- Baati country "India".
- Baati hasPhotoCollection Baati.
- Baati mainIngredient Flour.
- Baati mainIngredient Ghee.
- Baati mainIngredient Water.
- Baati name "Baati".
- Baati region Madhya_Pradesh.
- Baati region Rajasthan.
- Baati region Uttar_Pradesh.
- Baati type Bread.
- Baati variations "Litti in Purvanchal region of Uttar Pradesh and Western Bihar, and Bakla in rest of UP".
- Baati subject Category:Indian_breads.
- Baati subject Category:Rajasthani_cuisine.
- Baati subject Category:Unleavened_breads.
- Baati type BakedGoods107622061.
- Baati type Bread107679356.
- Baati type Food100021265.
- Baati type Food107555863.
- Baati type Foodstuff107566340.
- Baati type IndianBreads.
- Baati type Matter100020827.
- Baati type Matzo107684164.
- Baati type PhysicalEntity100001930.
- Baati type Solid115046900.
- Baati type Starches107566863.
- Baati type Substance100020090.
- Baati type UnleavenedBreads.
- Baati type Food.
- Baati type FunctionalSubstance.
- Baati type Thing.
- Baati type Q2095.
- Baati comment "Baati (Rajasthani: बाटी) is a hard, unleavened bread cooked in the desert areas of Rajasthan, and in Uttar Pradesh and Madhya Pradesh. Its 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 always eaten with dal, hence dal baati. Baati is also closely related to Litti (cuisine) popular in Eastern UP(Varanasi) and Western Bihar.".
- Baati label "Baati".
- Baati label "Baati".
- Baati sameAs Baati.
- Baati sameAs m.08zj35.
- Baati sameAs Q3634389.
- Baati sameAs Q3634389.
- Baati sameAs Baati.
- Baati wasDerivedFrom Baati?oldid=639912321.
- Baati depiction Baati.jpg.
- Baati isPrimaryTopicOf Baati.
- Baati name "Baati".