Rajasthani Raab

A lightly-flavoured porridge or a kanji made with maize flour that is a healthy meal in itself. Ideal for winters so do try this. An important tip, it is best to simmer it in earthen cookware for that absolute rustic feel.

By Sanjeev Kapoor 05 Dec 2024 in Recipes Dals and Kadhis

New Update

Main ingredients	Yogurt, Maize flour, Ghee, Cumin seeds, Green chillies, Fresh coriander leaves, Roasted cumin powder, Red chilli powder
Cuisine	Rajasthani
Course	Dals and kadhis
Prep time	0-5 minutes
Cook time	30-35 minutes
Serve	4
Taste	Mild
Level of cooking	Easy
Others	Vegetarian

Ingredients

1 cup yogurt
¾ cup maize flour (makai ka atta)
Salt to taste
Tempering
2 tablespoons ghee
1½ teaspoons cumin seeds
3-4 green chillies, slit
1 tablespoon chopped fresh coriander leaves
Roasted cumin powder for garnish
Red chilli powder for garnish

Method

To make buttermilk, take yogurt in a large jug, add 3 cups water and churn with a wooden churner till smooth.
Take maize flour in a large bowl, add 1 cup of this buttermilk and mix to a smooth lump free batter. Add the remaining buttermilk and mix.
Heat a non-stick deep pan, add the mixture, and cook on medium heat, stirring occasionally, for 20-25 minutes.
Add salt and mix well.
Heat ghee in a small non-stick pan, add cumin seeds and let them change colour. Add green chillies and mix well. Pour this into the prepared mixture and mix well.
Add coriander leaves and mix till well combined.
Transfer the raab into serving bowls, garnish with roasted cumin powder and red chilli powder and serve.

#Ghee #Green chillies #Red chilli powder #Fresh coriander leaves #Maize flour (makai ka atta) #Cumin seeds #Yogurt #Roasted cumin powder