Rajasthani Bajre Ki Khatti Raabdi Recipe

Name: Rajasthani Bajre Ki Khatti Raabdi Recipe
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 4
Cuisine: Rajasthani
Ingredients: 1/2 cup Bajra Flour ( Pearl Millet); 3 cup Buttermilk; null Cumin seeds (Jeera) for garnishing; null Salt to taste.

Priti Mohta

April 5, 2018

8419 Ratings

Rajasthani Bajre Ki Khatti Raabdi Recipe

Time:Prep: 2h 0m|Cook: 30 M|Total: 2h 30min

Makes:4 Servings

Meal:Side Dish

Cuisine:Rajasthani

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:

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:

Ingredients

1/2 cup Bajra Flour ( Pearl Millet)

3 cup Buttermilk

Cumin seeds (Jeera), for garnishing

Salt, to taste.

Instructions for Rajasthani Bajre Ki Khatti Raabdi Recipe

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.

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)

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.

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

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

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.