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Raagi Baati (Gluten Free)

Raagi Baati (Gluten Free)

Raagi Baati (Gluten Free) is a gluten free variation of the traditional and popular baati made from wheat flour . Dal Baati is delicacy from the Rajasthan region of India and served together with lots of ghee, chutney, onions and chilles. It is a complete nutritious dish with balance of carbs and proteins and taste. To make gluten free the whole wheat flour baati is replaced with baati made with raagi flour and chick pea flour and is served with spiced lentil dal , loads of ghee , coriander chutney, sliced onions, green chili, . Ghee enhances the flavors and taste of the dish so stop worrying about calories and enjoy baati with ghee.
Course brunch, dinner, festivalfood, gluten free, lunch, Main Course, Main Dish
Cuisine Indian, Rajasthani
Keyword baked, bakedbaati, dalbaati, diabeticfriendly, glutenfree, indian, raagi, rajasthani
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 baati
Calories 452kcal


  • mixing bowl
  • Baking tray
  • baking paper
  • Oven
  • measuring cup
  • measuring spoon
  • spoon
  • small bowl
  • thongs
  • damp cloth or cling wrap


  • 1 cup red millet raagi, naachni
  • 1/2 cup chickpea flour besan
  • 1 tbsp oil
  • 1/4 tsp salt
  • 1/8 tsp baking powder
  • 3/4 cup water or more or less needed to knead dough
  • 1 cup melted ghee to soak the baati. You will not need it all.


  • In a mixing bowl add raagi flour, chickpea flour, oil, salt, baking powder. Mi well.
    Raagi Baati (Gluten Free)
  • Gradually add water and knead into a stiff but soft dough. Cover and dough with a damp cloth or cling wrap and let it rest for 20 minutes.
    Dal Baati Churma
  • Divide into six portions. Take one portion and roll into a smooth ball and flatten it.
    Dal Baati Churma
  • Squeeze the ends together as shown such that there is a a hollow space or indent created in the center.
    Raagi Baati (Gluten Free)
  • Squeeze from the top and bottom end such as they it shows x mark of the indent. This will ensure that the baati is evenly cooked and is light from the center after cooking.
    Raagi Baati (Gluten Free)
  • Now roll the baati to smooth. Similarly make the remaining baati with the remaining dough.
    Raagi Baati (Gluten Free)
  • Arrange the baati on a baking tray lined with baking paper.
    Raagi Baati (Gluten Free)
  • Bake the baati in the preheated oven at 180 C for 35-40 minutes or golden from top.
    Raagi Baati (Gluten Free)
  • Take melted ghee in a bowl around 1cup. Add 2-3 baati and soak for minute. (traditionally the baati are soaked into the ghee for longer time. But since now a days people are calorie conscious, the baati is soaked for very less time). It is best to soak the baati as soon as they come out of the oven.
    Raagi Baati (Gluten Free)
  • With the help of thongs gently remove the soaked baati from ghee and drain excess of ghee and remove in a plate. The cracks in the baati will help to abosrb the ghee while soaking.
    Raagi Baati (Gluten Free)
  • Soak and drain the remaining baati.
    Raagi Baati (Gluten Free)
  • Remove the baati into a serving plate.
  • Now serve the baati with piping hot dal, ghee, sliced onions, green chili and enjoy. Crush the baati with palms. Pour the piping hot dal, and drizzle ghee over it and enjoy the dal baati.


The ghee is calculated in the above table using the whole 1 cup value. But we are not using the entire cup. So the nutritional value will be different then.


Calories: 452kcal | Carbohydrates: 34g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 110mg | Potassium: 254mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Calcium: 145mg | Iron: 2mg