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🇮🇳
- 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
Nutrition Facts
Per serving
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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🇮🇳
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
About this recipe
A vegetarian Rajasthani recipe with bajra flour ( pearl millet), buttermilk, cumin seeds (jeera) - for garnishing. Ready in 2h 30m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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