Sunday, 30 April 2017

Rajasthani Bajra/Bajri Raabdi/rabri-Pearl Millet flour Porridge - A fermented thick gruel made with Pearl Millet Flour

Rajasthani Bajra Raabdi
Rajasthani Bajra Raabdi might well be for times like these when brutal heat shows no mercy. Then answer it with this mildly savoury, healthy, cooling and refreshing raabdi, a thick gruel prepared with basic ingredients - Bajra flour ( Pearl millet flour ) plain yogurt and salt. Raabdi, a common and traditional dish which is very dear to folks of the state of Rajasthan. This easy, quick and simple recipe is a good for summer months and piping hot in winter months
Rajasthani Bajra Raabdi
I never had to prepare Bajra Raabdi here in the UK as we have hardly witnessed soaring temperatures like India , but prepared it couple of times just for those childhood memories. Mum used to prepare this raabdi quite often during summer months for our brunch. My step Nan was Marwari from Rajasthan, so mum had done marwari cooking and it's colourful culture influenced in her life. Mum used to prepare so many dishes including Bajra raabdi.
Rajasthani Bajra Raabdi
On a previous night, mum would mix bajra flour, buttermilk ( Chaas ) and salt in a black clay pot ( an earthenware pot ) and let it simmer on a very low flame until mixture thickened she would leave it a whole night to ferment. Next day mid morning after finishing mundane chores she would serve this raabdi with buttermilk. While I was young, I wasn't keen for this Raabdi but as I grew up I really started enjoying it.
Rajasthani Bajra Raabdi
Mum used to say that Bajra Raabdi is a best breakfast or brunch to stay cool and hydrate during scorching summers.  This feel good raabdi is great for digestion as Bajra is rich in insoluble fibre. Bajra flour is filled with multiple health benefits that are important for our body, and paired with wonder food Buttermilk ( chaas ) this Bajra raabdi, certainly will become your first preference to cool you down during these scorching temperatures.
Rajasthani Bajra Raabdi


I would like to dedicate this post to my amazing Mum and step Nan, both are no longer here, sending my love and kisses to both of them in heaven on their cloud! Xx Without them I would have never known about this personal favourite recipe which brings back the memories of them enjoying this as well. I am sending this recipe over to fellow blogger Mayuri behind the food blog Mayuris Jikoni. She set a challenge to create a post for Mother's Day. While rest of the world celebrate Mother's Day in May, we brits observe 'Mothering Sunday' exactly three weeks before Easter Sunday. Happy memories can be woven at any time, but Mother's Day memories are to be treasured, having said that it reminds me of the fond memories that I have of this year's Mothering Sunday in which I was treated with a holiday to Switzerland by my kids.



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Rajasthani Bajra Raabdi
Rajasthani Bajra Raabdi - Bajra flour Porridge. This is an easy and fuss-free recipe, healthy thick gruel prepared with pearl millet flour, yogurt, and salt, that's fermented overnight to make Raabdi. This recipe is perfect for summer months as it has cooling down properties but you can have this raabdi piping hot in winter seasons too. An authentic dish which can be delicious and healthy at the same time, a rare combo !

Ingredients
  • 1/2 cup fine pearl millet flour ( Bajra / Bajri aata -Lot )
  • 2 cup plain beaten yogurt 
  • Salt to taste
  • Water
  • Roasted cumin seeds, Freshly ground black pepper or Chia Seeds to garnish 
Instructions
Add one cup water in a one cup yogurt and whisk well. This mixture is your buttermilk.
In a thick bottom saucepan or clay pot combine buttermilk, flour and salt and whisk well.
Cook this mixture on a very low heat for 8-10 minutes, keep stirring while it cooks.
You will see mixture getting thicker and thicker.
Turn off the heat.
Cover the pan or pot with the lid and leave it a whole night to ferment.
In the morning add 1 cup water in remaining yogurt and whisk it.
Add yogurt mixture into fermented raabdi, mix well.
Serve in a glass and garnish it with either cumin seeds, black pepper powder or chia seeds.
Enjoy !
Details
Prep time: 2mins Cook time: 15Total time: Yield: 4 servings




Along with me also my fellow bloggers have taken part in this challenge, please do check out their recipes too.
Strawberry and Pomegranate Swiss Roll

Chicken tagine with Lemon scented herbed couscous 

Masala Milk

Mango coconut mousse tarta 

Matar Kachori

Apricot Swiss Rolls

Mango Cream Cake

Crispy Beetroot Cutlet

Aloo Paratha

Mogre Ka Sharbat

Malpua

Mango Mastani

Mango Ice Cream with Chocolate Swirl

Classic Apple Pie

Paal Poli

Cornmeal Lavender Muffins















































Thank you for stopping by and reading this post! We hope to see you again soon :)

23 comments:

  1. What a beautiful tribute to your mum and nan. The raabdi indeed sounds delicious and very tasty.We had the opportunity to taste this on our recent visit to Rajasthan and when I tried it I thought it was going to be sweet only to realize it was savory. It is one of the recipes on my to recreate rajasthani dishes list. I like your innovation of adding chia seeds garnish.

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    1. Thank you Nayna for this comment. Please do try :)

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  2. This is the first time I've seen a drink like this! I'd love to try this since you said it's good for hydration, and I need a lot of that because of the heat!

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    1. Thank you J Kim ..please do try and let us know how you like it.

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  3. looks tasty, I've used millet in musesli but not in smoothies so thanks for the tips

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  4. I'll love to try this...it isn't strenuous at all

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  5. What a beautiful roundup of recipes. Love the recipe dear. I am sure your Mum and Man will be proud of you. God bless!!

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  6. What a wonderful tribute to your mum and Nan. Raabdi sounds interesting, never tasted it but will now add it to my 'to do list". However, we make a hot sweet gruel using bajri flour and jaggery. My mum used to make it for us when we would fall sick.She'd tell us to drink it up as it gives energy. The gruel is called raab.

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    1. Thanks Mayuri, yes I too make sweet Gujju Raab :)

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  7. Such a beautiful tribute. My nanihal is Rajsthan. Remind me of my nani preparing this. Never prepared after coming to Dubai.

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  8. What a lovely tribute to your mum and nan. love the sound of raabdi. Never tried it though.

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  9. Lovely tribute to your mom. Raabdi looks delicious and healthy too.

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  10. Jagruti thank you so much for contributing this recipe for the Mother's Day Collection. As you said whenever which ever place celebrates Mother's Day, its a feeling of contentment to remember mums and grandmothers.

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  11. what a beautiful tribute to your mom and step nan

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  12. Lovely post! I've never tried this drink before. It sounds really refreshing, but I'd like to ask.. how heavy/filling is it? Thank you:)

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    1. Thank you Tea Solves Everything for this comment. It is not heavy on stomach but surely it will keep you fuller longer. Hope this helps :)

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