Rajasthani Bajre Ki Khatti Raabdi might well be for times like these when brutal heat shows no mercy. Then answer it with this mildly savoury, healthy, cooling and refreshing raabdi, a thick gruel prepared with basic ingredients – Bajra flour ( Pearl millet flour ) plain yogurt and salt. Raabdi, a common and traditional dish which is very dear to folks of the state of Rajasthan. This easy, quick and simple recipe is good for summer months and piping hot in winter months My Grandma used to prepare this raabdi quite often during summer months. Her step Mum was Marwari from Rajasthan, so my grandma had done Marwari cooking and it’s colourful culture influenced in her life. On a previous night, my grandma would mix bajra flour, buttermilk ( Chaas ) and salt in a black clay pot ( an earthenware pot ) and let it simmer on a very low flame until the mixture thickened she would leave it a whole night to ferment. Next day mid-morning after finishing mundane chores she would serve this raabdi with buttermilk. While I was young, I wasn’t keen for this Raabdi but as I grew up I really started enjoying it. Mum used to say that Bajra Raabdi is a best breakfast or brunch to stay cool and hydrate during scorching summers. This feel-good raabdi is great for digestion as Bajra is rich in insoluble fibre. Bajra flour is filled with multiple health benefits that are important for our body and paired with wonder food Buttermilk ( chaas ) this Bajra raabdi, certainly will become your first preference to cool you down during these scorching temperatures. More Rajasthani recipes from Jagruti’s Cooking Odyssey Dal Bati → Malpua → Gatte Ki Kadhi
