Rajasthani Bajre Ki Khatti Raabdi Recipe

Rajasthani Bajre Ki Khatti Raabdi is a traditional Rajasthani dish with bajra flour and yogurt. It is usually made in summers along with their meals. Serve it with Rajasthani Gatte Ki Sabzi, Phulka and Masala Khichia.

Priti Mohta
Rajasthani Bajre Ki Khatti Raabdi Recipe
937 ratings.

Bajre Ki Khatti Raabdi/Raab is a traditional Rajasthani drink which has been an important part of daily diet of people all over Rajasthan from past many centuries. It is usually served along with the meals.

Bajra/Pearl Millet is highly rich in essential compounds like protein, fibre, phosphorus, magnesium and iron. Due to its rich composition of minerals and proteins, it has numerous health benefits such as powerful for controlling diabetes, weight loss, reduces cholesterol, helps in digestion et al.

Serve Rajasthani Bajre Ki Khatti Raabdi with Bajre Ki Roti and Ker-Sangri Ka Saar for a wholesome weekday lunch. You can also serve it with Rajasthani Gatte Ki Sabzi, Phulka and Masala Khichia.

Here are other Recipes that you can use making Bajra:

  1. Gujarati Methi Na Dhebra Recipe
  2. Pearl Millet Pancake with Walnuts & Nutella Recipe
  3. Bajra Aloo Paratha Recipe

Cuisine: Rajasthani
Course: Side Dish
Diet: Vegetarian
Prep in

120 M

Cooks in

30 M

Total in

150 M

Makes:

4 Servings

Ingredients

    Ingredients
  • 1/2 cup Bajra Flour ( Pearl Millet)
  • 3 cup Buttermilk
  • Cumin seeds (Jeera) , for garnishing
  • Salt , to taste.

How to make Rajasthani Bajre Ki Khatti Raabdi Recipe

  1. To begin making the Rajasthani Bajre Ki Khatti Raabdi Recipe, mix buttermilk and bajra flour in a bowl & add salt to it. Mix well so that no lumps are left in the liquid.

  2. Cover it with a lid and keep it on side for 1-2 hours. I usually make this mixture ahead of time in the mornings and cook for lunch time.(Traditionally it is made and kept under sun for natural fermentation in an earthen pot)

  3. Add it in a saucepan and cook it in on the low flame with continuous stirring, preferably with a wooden ladle for about 25-30 minutes.You will notice it gets thickened when cooked.

  4. Stop cooking when it reaches about semi liquid/pouring consistency.

  5. Sprinkle raw cumin seeds for garnishing. Raab/Raabdi will be thickened further upon cooling.

  6. Serve Rajasthani Bajre Ki Khatti Raabdi Recipe with Bajre Ki Roti and Ker-Sangri Ka Saar for a wholesome weekday lunch. You can also serve it with Rajasthani Gatte Ki Sabzi, Phulka and Masala Khichia.

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Last Modified On Thursday, 05 April 2018 12:06
     
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