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. It is often eaten as a substitute for rice and is served with chaas (buttermilk) or milk. An earthenware pot full of the bajra flour and buttermilk is often left to simmer over a slow flame in the mornings and it is ready to serve around lunch time after it has simmered for several hours. It does not require a lot of attention, so housewives can complete their other household chores while the raabdi is being cooked. In some households, raabdi left over from the previous day is often served with hot bajra rotis for breakfast the following day.

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Serves 3 to 4.
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1/4 cup bajra (black millet) flour
1/2 cup curds (dahi), beaten
1 tbsp chopped coriander (dhania)
a pinch asafoetida (hing)
1/2 tsp ghee
salt to taste

For serving
2 tbsp curds (dahi), beaten
Bajra Roti

  1. Combine the bajra flour, curds and salt with 2 cups of water and mix well.
  2. Heat the ghee and add the asafoetida. Add this tempering to the bajra mixture.
  3. Bring the mixture to a boil while stirring continuously. Simmer for 3 to 4 minutes.
  4. Allow it to cool completely.
  5. Mix in the remaining curds and chopped coriander and serve with bajra rotis.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
2 reviews received for Raabdi with Bajra Roti

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Big FoodieMarch 25, 2013

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Reviewed October 14, 2014by Foodie #618511

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..

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Reviewed March 25, 2013by Big Foodie


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