Heat a heavy bottomed pan.

Place a strainer inside it. Grease the strainer with oil.

Arrange baatis on the strainer...

Cover the lid and maintain the heat at medium low flame.

After 15 minutes open the lid and turn the baatis using a spoon or fork.

Keep turning after every 10 minutes.

After 30 - 35 minutes baatis will brown up and you will notice cracks all over the baatis.

To see if it's fully cooked - open up a baati and it will be all cooked inside. If the dough is still gooey on the inside it means baati is not cooked, return it to the pan and cook for another 10 minutes.

Drizzle ghee over it and

Enjoy with dal.