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!

Rajasthani Bajra Raabdi

Rajasthani Bajre Ki Khatti 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 good for summer months and piping hot in winter months

Rajasthani Bajra Raabdi

My Grandma used to prepare this raabdi quite often during summer months. Her step Mum was Marwari from Rajasthan, so my grandma had done Marwari cooking and it's colourful culture influenced in her life.

Rajasthani Bajra Raabdi

On a previous night, my grandma 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 the 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

More Rajasthani recipes from Jagruti's Cooking Odyssey


Gatte Ki Kadhi

Rajasthani Bajra Raabdi, Khatti Bajre Ki Raabdi, Rajasthani Bajre Ki Khatti Raabdi
Yield: 4 Servings



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.
prep time: 2 Mcook time: 15 Mtotal time: 17 M


  • 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



  1. Add one cup water in a one cup yogurt and whisk well. This mixture is your buttermilk.
  2. In a thick bottom saucepan or clay pot combine buttermilk, flour and salt and whisk well.
  3. Cook this mixture on a very low heat for 8-10 minutes, keep stirring while it cooks.
  4. You will see mixture getting thicker and thicker.
  5. Turn off the heat.
  6. Cover the pan or pot with the lid and leave it a whole night to ferment.
  7. In the morning add 1 cup water in remaining yogurt and whisk it.
  8. Add yogurt mixture into fermented raabdi, mix well.
  9. Serve in a glass and garnish it with either cumin seeds, black pepper powder or chia seeds.
  10. Enjoy !


Vegans can use non-dairy yogurt.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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