Saturday, 15 June 2013

Rajasthani Raab

Introducing for the first time, probably for many of you, a very ethnical Rajasthani gruel.

Raabdi or "Raab" as it is commonly known, is a thick gruel prepared using bajre ( Black Millet ) and Mot dal ( brown moong ) ka atta and curd or buttermilk.

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 one can complete their other household chores while the raabdi is being cooked. Raabdi can be served hot or cold. It is often eaten as a substitute for rice and is served with chaas (buttermilk) or milk.

I like it being left over from the previous day served with hot bajra rotis and fresh cut onion rings for breakfast or lunch the following day. When the overnight Raabdi is served with buttermilk and drank as gruel it gives you the feeling of having a home made fresh beer and the effect of coolness in the hot summer is amazing.

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