Sift the wholewheat flour, rub in 3 tbsp ghee. Add salt, sugar, and soda bicarbonate.

Knead with approximately 3/4 cup water into a hard dough. Cover the dough with a moist cloth and keep aside for 1 hour.

Divide the dough equally into lemon-sized portions. Shape each into smooth rounds with your palms and steam for 20 minutes in an electrical steamer or in a pressure cooker (without the whistle).

Now roast them on a coal fire or in a tandoor till they are well done. Wipe with a clean cloth, dip in hot ghee and serve immediately with panchmela dal.

Variations: To make stuffed bati, make a filling of gram flour, carom seeds, red chilli powder, and salt with a little water. Make a hollow in the centre of each round and stuff in this filling. Smoothen each round before steaming.