Raabdi with Bajra Roti

by Tarla Dalal

Other Related Recipes

Dal ke Parathe
Misi Roti

Accompaniments

Amlana
Kairi ka Pani
Stuffed Dahi Vadas

Added to 42 cookbooks
This recipe has been viewed 2071 times

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.

Add your private note

Preparation Time: 5 mins.
Cooking Time: 10 mins.
Serves 3 to 4.
Show me for servings

Ingredients

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

Method

Combine the bajra flour, curds and salt with 2 cups of water and mix well.
Heat the ghee and add the asafoetida. Add this tempering to the bajra mixture.
Bring the mixture to a boil while stirring continuously. Simmer for 3 to 4 minutes.
Allow it to cool completely.
Mix in the remaining curds and chopped coriander and serve with bajra rotis.

RECIPE SOURCE : Rajasthani Cookbook