My favorite Rajasthani summer drink bajara Raabdi

Name: My favorite Rajasthani summer drink bajara Raabdi
Total time: 600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 cup bajra flour or millet flour; 3 cup water; 1 cup sour curd; 1/2 tsp Roasted cumin powder; Salt; 1 onion (finely chopped); fermentation time 5-6 hours; Green chili finely chopped

Himajyothi Kitchen @cook_112921446

chitradurga ( karnataka)

#CA2025 #ca2025 #cookpadApron2025 #Raabdi #summer #Rajasthani #drink

A traditional Rajasthani fermented recipe – Bajra ki Khatti Raabdi – that’s not only delicious but also cools the body during summer and is considered highly beneficial for digestion.
Every summer, I visited my grandma’s village. One scorching afternoon, I asked, “Why cook in this heat?” She smiled and handed me a clay cup filled with something cool — Bajra ki Khatti Raabdi. “This isn’t food, it’s nature’s cooler,” she said. The first sip was tangy, earthy, and soothing. It wasn't just a drink; it was tradition, health, and love blended together. Now, whenever summer burns outside and the fridge tempts me, I miss that clay cup, her wrinkled smile, and the magic of simple, fermented goodness. Raabdi wasn’t just cooling — it was comforting. It still is.

#CA2025 #ca2025 #cookpadApron2025 #Raabdi #summer #Rajasthani #drink

Himajyothi Kitchen @cook_112921446

chitradurga ( karnataka)

#CA2025 #ca2025 #cookpadApron2025 #Raabdi #summer #Rajasthani #drink

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Ingredients

10 mins

3 servings

1/2 cupbajra flour or millet flour
3 cupwater
1 cupsour curd
1/2 tspRoasted cumin powder
Salt
1onion (finely chopped)
fermentation time 5-6 hours
Green chili finely chopped

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Steps

10 mins

1

Make the Batter & Ferment (5-6 hours) :- In a large bowl, take the bajra flour. Gradually add 1 cup water while stirring continuously to avoid lumps. Add the remaining 2 cups of water to make a thin batter. Cover the bowl (not airtight) and place it in a warm spot to ferment for 5-6 hours (in hot weather, 2-3 hrs is enough).
Tip: Use a glass or steel bowl. Do not cover airtight—natural air helps fermentation.
2

Cooking (7–10 minutes)
1. Pour the fermented batter into a heavy-bottom pan. Cook on medium flame, stirring constantly to prevent sticking. Simmer for 7–10 minutes until the mixture thickens slightly (buttermilk-like consistency). Turn off the heat and let it cool completely.
3

Finishing & Serving (5 minutes)
Once cooled, mix in the sour curd, salt, roasted cumin powder, onion and green chili (optional). Whisk well to make it smooth. Serve in clay or brass cups. Garnish with coriander and a sprinkle of cumin powder.
Add ice cubes for extra cooling, if desired.

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Himajyothi Kitchen @cook_112921446

on April 15, 2025 10:50

chitradurga ( karnataka)

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