Raabdi with Bajra Roti


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Raabdi or "Raab" as it is commonly known, is a thick gruel prepared using bajre ka atta and curds or buttermilk. Raabdi can be served hot or cold.

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Rajasthani cuisine amazes us by its simple yet mouthwatering foods. Despite using minimal ingredients, and often without any fresh veggies or greens, the Rajasthanis are able to make wholesome and delicious accompaniments for their rotis and rice. The Raabdi, served with Bajra Roti, is one such example, wherein a combination of curd and bajra flour is cooked for a few minutes with nothing but salt and asafoetida for flavouring. Yet, the Raabdi tastes so fabulous, it makes the rotis taste more appealing than usual! Just make sure you cool the Raabdi before serving.

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Makes 3 to 4 servings
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Ingredients


For The Raabdi
1/4 cup bajra (black millet) flour
1/2 cup whisked curds (dahi)
1 tsp ghee
a pinch of asafoetida (hing)
salt to taste

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving
bajra roti

Method
For the raabdi

  1. Combine the bajra flour, curds and 2 cups of water in a deep bowl and mix well using a whisk. Keep aside.
  2. Heat the ghee in a deep non-stick pan, add the asafoetida and sauté on a medium flame for a few seconds.
  3. Add the bajra-curds mixture and salt, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
  4. Allow it to cool completely.

How to serve

  1. Serve the raabdi immediately with bajra roti.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 14 Oct 14 05:36 PM


Raabdi is something different from the regular dals or kadhis you have.. Its a traditional rajasthani dish which is served with bajra rotis or phulkas.It tastes like buttermilk and is also acts as a replacement for it..
 on 25 Mar 13 04:49 PM