Rajasthani Bajre Khatti Rabri Recipe
A vegetarian Rajasthani recipe with bajra flour ( pearl millet), buttermilk, cumin seeds (jeera) - for garnishing. Ready in 2h 30m, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
11 steps- 1
To begin making the Rajasthani Bajre Ki Khatti Raabdi Recipe, mix buttermilk and bajra flour in a bowl & add salt to it
bajra flour ( pearl millet)(1/2 cup)buttermilk(3 cup)salt - to taste. - 2
Mix well so that no lumps are left in the liquid
- 3
Cover it with a lid and keep it on side for 1-2 hours
- 4
I usually make this mixture ahead of time in the mornings and cook for lunch time
- 5
(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
- 6
You will notice it gets thickened when cooked
- 7
Stop cooking when it reaches about semi liquid/pouring consistency
- 8
Sprinkle raw cumin seeds for garnishing
cumin seeds (jeera) - for garnishing - 9
Raab/Raabdi will be thickened further upon cooling
- 10
Serve Rajasthani Bajre Ki Khatti Raabdi Recipe with Bajre Ki Roti and Ker-Sangri Ka Saar for a wholesome weekday lunch
- 11
You can also serve it with Rajasthani Gatte Ki Sabzi, Phulka and Masala Khichia
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Rajasthani Bajre Khatti Rabri Recipe
A vegetarian Rajasthani recipe with bajra flour ( pearl millet), buttermilk, cumin seeds (jeera) - for garnishing. Ready in 2h 30m, serves 4.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
11 steps- 1
To begin making the Rajasthani Bajre Ki Khatti Raabdi Recipe, mix buttermilk and bajra flour in a bowl & add salt to it
bajra flour ( pearl millet)(1/2 cup)buttermilk(3 cup)salt - to taste. - 2
Mix well so that no lumps are left in the liquid
- 3
Cover it with a lid and keep it on side for 1-2 hours
- 4
I usually make this mixture ahead of time in the mornings and cook for lunch time
- 5
(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
- 6
You will notice it gets thickened when cooked
- 7
Stop cooking when it reaches about semi liquid/pouring consistency
- 8
Sprinkle raw cumin seeds for garnishing
cumin seeds (jeera) - for garnishing - 9
Raab/Raabdi will be thickened further upon cooling
- 10
Serve Rajasthani Bajre Ki Khatti Raabdi Recipe with Bajre Ki Roti and Ker-Sangri Ka Saar for a wholesome weekday lunch
- 11
You can also serve it with Rajasthani Gatte Ki Sabzi, Phulka and Masala Khichia
Rate this recipe
