Description

Ingredients:

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

Rajasthani Bajre Ki 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 the side for 1-2 hours. I usually make this mixture ahead of time in the mornings and cook for lunchtime. (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.