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 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
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.
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.
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.
More Rajasthani recipes from Jagruti's Cooking Odyssey
→ Malpua
→ Gatte Ki Kadhi
Yield: 4 Servings
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.
prep time: 2 Mcook time: 15 Mtotal time: 17 M
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:
How to cook RAJASTHANI BAJRA RAABDI
- 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 !
NOTES:
Vegans can use non-dairy yogurt.
Calories
146.26
146.26
Fat (grams)
3.45
3.45
Sat. Fat (grams)
1.33
1.33
Carbs (grams)
21.02
21.02
Fiber (grams)
1.75
1.75
Net carbs
19.27
19.27
Sugar (grams)
8.24
8.24
Protein (grams)
8.20
8.20
Sodium (milligrams)
229.16
229.16
Cholesterol (grams)
6.80
6.80
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
All rights reserved -2010-2020 Jagruti's Cooking Odyssey
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.
ReplyDeleteThank you Nayna for this comment. Please do try :)
DeleteThis 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!
ReplyDeleteThank you J Kim ..please do try and let us know how you like it.
Deletelooks tasty, I've used millet in musesli but not in smoothies so thanks for the tips
ReplyDeleteThank you :)
DeleteI'll love to try this...it isn't strenuous at all
ReplyDeleteThank you :)
DeleteWhat a beautiful roundup of recipes. Love the recipe dear. I am sure your Mum and Man will be proud of you. God bless!!
ReplyDeleteThank you Avin.
DeleteWhat 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.
ReplyDeleteThanks Mayuri, yes I too make sweet Gujju Raab :)
DeleteSuch a beautiful tribute. My nanihal is Rajsthan. Remind me of my nani preparing this. Never prepared after coming to Dubai.
ReplyDeleteThank you Huma :)
DeleteWhat a lovely tribute to your mum and nan. love the sound of raabdi. Never tried it though.
ReplyDeleteThank you Mina!
DeleteLovely tribute to your mom. Raabdi looks delicious and healthy too.
ReplyDeleteThank you Sujata.
DeleteJagruti 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.
ReplyDeleteThanks Mayuri..:)
Deletewhat a beautiful tribute to your mom and step nan
ReplyDeleteLovely 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:)
ReplyDeleteThank you Tea Solves Everything for this comment. It is not heavy on stomach but surely it will keep you fuller longer. Hope this helps :)
Delete