bajre ki raab

Bajre ki Raab | Bajra Rabdi Recipe

What is Bajre ki Raab?

Bajre ki raabi is soup prepared using bajra flour. It calls for a very few ingredients and is very comforting during winters. There are a number of ways to make bajra raab. There are recipes that use only bajra flour and water along with dry ginger, carom seeds and jaggery to make this. However the recipe that I follow uses yogurt, although it doesn’t call for many spices. Baajre ki raabdi can be said to be a thin kadi that is flavored with little cumin seeds powder. However, I have tempered the raab with red chili powder and cumin seeds; you can even skip the tempering.

Ingredients for Bajre Ki Raab:

Bajra Flour: This is the main ingredient, I mean, obviously. The regular bajra flour used for making bajre ki roti is used to make bajre ki raabdi. I have used 2 tbsp of bajra flour for 1 cup of yogurt and it worked great, taste wise and consistency wise.

Yogurt: Sour yogurt works the best for this recipe. An important step of making bajra raab is leaving the yogurt and flour mixture to ferment for some time. This ensures perfect sourness in the raab.

Spices: Salt is the basic seasoning agent used in the bajre ki raabdi recipe. Other than this, cumin seeds are used to flavor the raabdi. You can add in roasted cumin seeds powder or add in tempering of ghee and cumin seeds along with little red chili powder.bajre ki raab

Recipes similar to Bajre ki Raab Recipe

If you are looking for soup recipes, you are doing the right thing. And you are at the right place. Here is a collection of soup recipes that you will love. And if you like bajra, you might also like the bajre ki roti recipe. Another quintessential bajra recipe during winters is bajre ki khichadi. I shall post that too shortly.

How to serve Baajre ki Raab?

Serve it hot as an appetizer on a cold winter day, rather evening.

Bajre Ki Raab Recipe:


  • 2 tbsp bajra flour
  • 1 cup ygurt
  • 1 cup water
  • Salt to taste
  • 1 tsp roasted cumin seeds powder


  1. This recipe serves 2-3 persons.
  2. In a mixing bowl, add in 1 cup of yogurt.
  3. To this add 2 tbsp of bajra flour.
  4. Mix well to make a lump-free mixture.
  5. Add in 1 cup of water.
  6. Leave the mixture for 3-4 hours.
  7. Thereafter cook the mixture on low to medium flame for 30-40 minutes.
  8. Check and adjust the seasoning and consistency.
  9. Serve hot.


  1. Sour yogurt gives better results.
  2. Add in the flour to yogurt gradually to ensure lump-free mixture.
  3. While cooking, whisk the mixture continuously till the first boil. This will prevent the curdling of raab.

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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