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.
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.
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.
Serve it hot as an appetizer on a cold winter day, rather evening.
PREP TIME 10 minutes + 3-4 soaking time
COOK TIME 30-45 minutes
TOTAL TIME 40 minutes + 4 hours passive time
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